Mmabes Frutas Frescas y Cafe
261 NE 8 St, Homestead, FL 33030 · Permanent Food Service · License 2337312
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection9 high priority (8 fixed by the Oct 16 follow-up, 1 fixed on the spot), 6 intermediate, 6 basic-51
- Extension granted on Sep 17, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 16, 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.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler near kitchen entrance.
More time given
- 1st follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
During callback inspection observed manager certification for Marlene Zamora provided by ServSafe expired since 3-29-2026. Also observed manager certification provided by ServSafe for Mario Gonzalez expired since 5-15-2025.
More time given
Basic3
Code 16, Dishwashing facilities and test kits: Equipment and utensils not rinsed between washing and sanitizing.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler near kitchen entrance.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
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 raw marinated chicken (46°F - Cold Holding) at reach in cooler across fryers since the day prior.
Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken at reach in cooler near kitchen entrance with a date that exceeds 7 days.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked chicken at reach in cooler near kitchen entrance with a date that exceeds 7 days.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw marinated chicken (46°F - Cold Holding) at reach in cooler across fryers since the day prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fried beans (115°F - Hot Holding) near steam table, as per cook for less than 2 hours. Observed cooked beef (124°F - Hot Holding); cooked black beans (112°F - Hot Holding); tomato sauce (110°F - Hot Holding) at steam table, as per cook for less than 2 hours. Cook adjust units temperatures at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over cooked beans at reach in cooler near kitchen entrance.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee cleaned dirty dishes with gloves on and then proceeded to start preparing chicken without changing gloves. Also observed employee left kitchen with same gloves on after touching door knob and then engaged in food preparation without changing gloves. Coach employee.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee failed to wash hands after handling raw chicken and then proceeded to handle cooked chicken. Coach employee.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed food employee began working with food without first washing hands after leaving kitchen and touching door knob. Coach employee.
Intermediate6
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 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Observed no running water at handwash sink near dough preparation table.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink in the kitchen blocked by fire extinguisher. Also observed handwash sink blocked by trash can.
Handwash sink used for purposes other than handwashing.
Observed handwash sink in the kitchen used to store oregano leaves.
No paper towels or mechanical hand drying device provided at handwash sink.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certification for Marlene Zamora provided by ServSafe expired since 3-29-2026. Also observed manager certification provided by ServSafe for Mario Gonzalez expired since 5-15-2025.
Basic6
Code 16, Dishwashing facilities and test kits: Equipment and utensils not rinsed between washing and sanitizing.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at prep tables in the kitchen. Advised employee to set up sanitizing solution.
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.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service foam cups stored directly on floor near kitchen entrance.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from faucet at the triple sink.
Standing water in bottom of reach-in-cooler near kitchen entrance.
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.
- Stop sale
- An order that the food can’t be sold or served.