74th Restaurant

7380 SW 42 St, Miami, FL 33155 · Permanent Food Service · License 2320757

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Dishmachine not sanitizing properly.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 10 basic
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 1 Intermediate
- 10 Basic
What 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). Instructed operator to setup three compartment sink.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed rust accumulation on the shelves in the kitchen area adjacent to walk in cooler.
Basic10
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic cup used as a scoop inside bin of seasoning near front counter.
  Cutting board has cut marks and is no longer cleanable.
  Observed cutting board with deep groves at the front prepping area.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rust accumulation on the shelves inside walk in cooler.
  Food storage container/container lid cracked or broken.
  Observed plastic container cracked at the rim and was used to store frozen fries at prepping area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed food debris on the gasket of the reach in cooler in the kitchen area.
  Buildup of food debris/soil residue on equipment door handles.
  Observed food debris on gasket and door handle of reach in cooler.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean plates stored above steam table not properly stored.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls through out the kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed soiled ceiling in the kitchen area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal bags stored next to canned goods in food dry storage area.
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

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.