Mdist

18901 S Dixie Hwy, Cutler Bay, FL 33157 · Permanent Food Service · License 2338010

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 7, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 7 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
1 high priority (fixed by the Aug 7 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham (54°F - Cold Holding); cheese (52°F - Cold Holding); French fries (56°F) inside the reach in cooler across from the stove.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed pork and mashed potato prepared onsite and held more than 24 hours not properly date marked. As per employee foods were cooked on Sunday.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed degreaser and scrub stored inside the hand wash sink. Employee removed it.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed a plastic bottle with degreaser not labeled.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic container with sugar not identified next to the coffee machine.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at the reach in cooler across from the stove.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed 2 plastic oil containers stored on the floor.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a watch while handling food. Employee removed it.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from the stove is not working properly. Digital Thermometer was at 56°F.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.