Maman

1874 Bay Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2334685

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 26, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 26 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
4 high priority (3 fixed by the Aug 26 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 6 basic
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 26, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Observed walk in cooler fan guard soiled with accumulated dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cut cherry tomatoes (49°F - Cold Holding) at preparation cooler at cook line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut cherry tomatoes (49°F - Cold Holding) at preparation cooler at cook line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over cooked potatoes at preparation cooler oiler at cook line. The manager put the eggs on the bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Intermediate4
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature manifold 175°F).
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Manager unaware of water treatment device service date.
- Code 41, Chemicals and toxic substances: Observed glass container of soap not labeled at front counter.
  The manager labeled them.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed knives and tongs stored in water at 72°F at cook line. The manager poured out the water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic bowl stored inside of container of cooked potatoes. Manager rearranged products.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Located at cook line.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Located at unit across from cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling vent soiled with accumulated dust.
  Located across from cook line.
  Observed walk in cooler fan guard soiled with accumulated dust.
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.
Stop sale: An order that the food can’t be sold or served.