Maruchi Supermarket and Cafeteria
92 East 8 St, Hialeah, FL 33010 · Permanent Food Service · License 2331041
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic (6 repeats); basic violations cost 12 at most-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Still observed wet wiping cloth stored on top of preparation table not in sanitizing solution at cook line at kitchen area.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm) on top of service station at small dine in area next to front counter. Employee add more water to solution during inspection Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled on top of preparation table next to cook line at kitchen area. Employee removed it to wash can opener during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 10 employees and no certified food manager present at the time of inspection.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of oil stored on the floor next to preparation table at cook line at kitchen area. Employee stored 6 inches above the floor next to preparation table at cook line at kitchen area.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching dry beans inside white container in front of walk in cooler at back kitchen area. Employee placed scoop handle upright at the time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed towel under cutting board on top of preparation table at cook line at kitchen area. Employee removed during inspection.
Fixed on the spotRepeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Observed several wet wiping cloth stored on top of preparation table not in sanitizing solution at cook line at kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed double door reach in freezer gaskets soiled in front of walk in cooler at back kitchen area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach under hand wash sink at kitchen entrance. Employee discarded it during inspection. Also observed 1 dead roach under wine cold holding unit at small dine in area next to front counter. Employee discarded it during inspection.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed food debris under shelves at back dry storage area.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed soiled cardboard on the floor at cook line at kitchen area.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed walk in cooler wall soiled behind shelf at kitchen area.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.