Bacardi: Mojito Bar - D

4200 NW 21 St, Conc D-54, Miami, FL 33122 · Permanent Food Service · License 2332838

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 13, 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 13 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (fixed by the Aug 13 follow-up), 1 intermediate (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 7 Basic
What was still cited
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler turn off, and empty operator waiting for parts.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed reach in cooler turn off, and empty operator waiting for parts
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed back area reach in cooler Cheddar cheese (59°F - Cold Holding); Shredded cheese (57°F - Cold Holding); Swiss cheese (57°F - Cold Holding); Mozzarella fresh cheese (57°F - Cold Holding); Whipped cream (57°F - Cold Holding); Cilantro sauce (59°F - Cold Holding); Blue cheese (61°F - Cold Holding); Half and half creamer (59°F - Cold Holding); Round eggs (58°F - Cold Holding); Scrambled eggs (59°F - Cold Holding) stored in reach in unit for more than 24 hours
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed back area reach in cooler Cheddar cheese (59°F - Cold Holding); Shredded cheese (57°F - Cold Holding); Swiss cheese (57°F - Cold Holding); Mozzarella fresh cheese (57°F - Cold Holding); Whipped cream (57°F - Cold Holding); Cilantro sauce (59°F - Cold Holding); Blue cheese (61°F - Cold Holding); Half and half creamer (59°F - Cold Holding); Round eggs (58°F - Cold Holding); Scrambled eggs (59°F - Cold Holding) stored in reach in unit for more than 24 hours
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator provided thermometer .
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed sugar container located in the cafeteria area not covered.
- Code 12, Handwashing and hygienic practices: Employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee drink inside of salad cooler.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Observed back area reach in cooler ambient temperature 65°F
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside of the reach in freezer located in the storage area.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed back area reach in cooler ambient temperature 65°F
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled in the kitchen area
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed floor in the kitchen area soiled.
  Repeat violation
- 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 cellphones on top of prep table
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.