Jajaja Mexicana Wynwood
2775 NW 3 Ave, Miami, FL 33127 · Permanent Food Service · License 2338574
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority, 7 intermediate, 10 basic; intermediate violations cost 18 at most-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at flip top prep cooler at cook line pico de gallo (46°F - Cold Holding); cut tomatoes (45°F - Cold Holding); as per operator less than 1 hour from bottom reach in cooler.
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee drinking from tumbler and touch mouth pice of tumbler the proceeds to place gloves to begin food preparation without hand wash. Coached employee on proper hand wash procedures.
Intermediate7
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.
Observed form not available for any employee. Provided operator with form.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed none available for chlorine and quaternary sanitizer.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at dish area used to stored utensils.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed none available at all hand sinks in kitchen and bar area.
No soap provided at handwash sink.
Observed none available at dish area hand sink.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present engaging in food prep, to include bartender slicing garnishes.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Iver Moreno
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at front counter waiters station, carafes of prepared waters stored uncovered. Observed placed tray over items.
Fixed on the spot
Food stored on floor.
Observed at walk in cooler boxes of cucumber and kale stored on floor. Operator began to remove.
Fixed on the spot
Food not stored at least 6 inches off of the floor.
Observed box of cauliflower at walk in cooler stored on crate less than 6 inches.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed stored on top of ice machine.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed prep employee drinking from tumbler at rear prep area over charred cobs of corn.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at walk in freezer.
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
Observed none available for temperature dish machine.
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Observed under cutting board at prep area. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets at reach in coolers soiled.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator with form to print.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.