Mowry Street Restaurant

328 W Mowry St, Homestead, FL 33030 · Permanent Food Service · License 2326135

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
5 high priority (no follow-up needed), 2 intermediate, 9 basic (2 repeats)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

16 violations found

First visitSep 28, 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.
16 violations found:
- 5 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority5
- 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 cooked pork (70°F - Cold Holding); as per operator more than 24 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pork (70°F - Cold Holding); as per operator more than 24 hours. See stop sale. Also observed plantain (70°F - Cold Holding); chicken stock (71°F - Cold Holding) as per operator less than four hours. Owner store inside reach in cooler kitchen.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area.
  No soap provided at handwash sink.
  Bar area.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed metal container thawed cooked pork 42°f Cold Holding located storage room as per operator less than four hours, operator stored inside reach in cooler during inspection, also observed raw chicken thawing inside three compartments sink. Operator turn on the faucet water.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler kitchen. The refrigerator is empty.
  Food-contact surface not smooth and easily cleanable.
  Observed under prep table located near fryer...
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bar area and kitchen.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed throughout the kitchen area.
  Repeat violation
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Kitchen.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.