Mi Bella Guatemala
243-245 NE 8 St, Homestead, FL 33030 · Permanent Food Service · License 2336470
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed by the Sep 23 follow-up), 5 intermediate (3 fixed on the spot, 1 repeat), 6 basic (2 repeats)-24
- Safety score76
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 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
More time given
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
During callback inspection observed exit path blocked with chair and pressure washer. Advised manager to clear path to marked exit door.
More time given
- First visitSep 16, 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 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
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 cooked rice, cooked beans, cooked chicken at walk in cooler not properly date marked , as per manager for less than 2 days. Manager date marked products properly.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed frying baskets soiled with old food debris.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink at front counter cover with green cutting board. Manager removed cutting at time of inspection.
Fixed on the spot
No soap provided at handwash sink.
Observed at front counter handwash sink. Manager provided soap at time of inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed pilled bananas stored at dining reach in freezer not cover. Manager covered products at time of inspection.
Fixed on the spot
Food stored in a prohibited area.
Observed bags of beans, flours, rice, seasonings stored inside of employees bathroom near exit door.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets at walk in cooler torn. Also observed gaskets at vegetable reach in cooler torn.
Repeat violation
Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled with old food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed metal containers and metal pans at shelves near walk in cooler not stored inverted.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed exit path blocked with chair and pressure washer. Advised manager to clear path to marked exit door.
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.