Ma-Dai 2025
9165 SW SW 162 Ave Unit 104, Miami, FL 33196 · Permanent Food Service · License 2336685
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection3 high priority (2 fixed on the spot), 1 intermediate, 7 basic (1 repeat)-23
- Safety score77
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 visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed spicy mayo (71°F - Cold Holding) in large and small squeeze bottles at waiters station. Per operator placed there around 12:30pm. Operator placed in cooler to cool to 41°F.
Fixed on the spot
Hot time/temperature control for safety food received at less than 135°F.
Observed sushi rice (106°F - Hot Holding). Per operator, hot holding and do not keep rice under acidic test. Per operator, cooked around an hour ago.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels being used to line cut mushrooms inside the reach in cooler out in the front line. Operator replaced with wax paper.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Jenwit S. Who were both hired in April 2026.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cream cheese wontons with no cover or protection inside reach in freezer in front line.
Food stored on floor.
Observed plastic gallons of oils stored on the floor next to deep fat fryer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl being used as a scoop for the kimchi sauce.
Cardboard used to line food-contact shelves.
Observed cardboard lining shelves with aluminum canned goods, sesame oil, plastic gallon bottles of vinegar, tea boxes.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed for make restroom.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap at bottom threshold of back exit door.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observe with accumulation of grease the wall behind the stove and Dee fat fryer.
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.