Mayamex Restaurant

886-892 N Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2325247

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Jul 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 26 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot, 2 repeats), 19 basic (3 repeats); basic violations cost 12 at most
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

27 violations found

First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
27 violations found:
- 3 High priority
- 5 Intermediate
- 19 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cut lettuce (46°F - Cold Holding) at reach in cooler across cook line. As per operator for more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut lettuce (46°F - Cold Holding) at reach in cooler across cook line. As per operator for more than 4 hours.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed food employee failed to changed gloves after changing tasks. Coach employee.
Intermediate5
- 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 cook beef at walk in cooler. As per manger for less than 2 days. Advised manager on proper labeling.
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled shelves on dry food and dish racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink used to stored whipping cloth sanitizer bucket at front counter.
  Repeat violation
- 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/. Manager showed up in the middle of the inspection.
  Fixed on the spot
Basic19
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored on soiled surface at front counter.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee coke beverage stored at white chest freezer.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at white chest freezer in the dining area.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed handwashing sink at front counter, handwashing sink in the kitchen, and next to the three compartment sink soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal containers and plastic containers stacked together not properly air dried at shelves across the triple sink.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining water at handwashing sink in the kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at handwashing sink in the kitchen. Observed at handwash sink near the three compartment sink
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed at kitchen entrance. Also observed inside of the walk in cooler.
  Floor area(s) covered with standing water.
  Observed behind the dishwasher.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed behind cooking equipment heavily soiled with old food debris.
  Floor soiled/has accumulation of debris.
  Observed under cooking equipments.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
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.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.