Ma.It Dolce E Salato
2525 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2338559
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 9 routine inspection5 high priority (fixed by the Oct 12 follow-up), 4 intermediate, 4 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pepperoni pizza ( - Cold Holding); mushroom pizzas (80°F - Cold Holding); cheese pizza (80°F - Cold Holding); square ham pizza (82°F - Cold Holding); spinach empanada (82°F - Cold Holding); tartufina pizza (76°F - Cold Holding); pizza roll (84°F - Cold Holding); Stromboli (84°F - Cold Holding). Per operator placed food items in front counter at 10am.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed pepperoni pizza ( - Cold Holding); mushroom pizzas (80°F - Cold Holding); cheese pizza (80°F - Cold Holding); square ham pizza (82°F - Cold Holding); spinach empanada (82°F - Cold Holding); tartufina pizza (76°F - Cold Holding); pizza roll (84°F - Cold Holding); Stromboli (84°F - Cold Holding). Per operator placed food items in front counter at 10am and discard in four hours but items did not have time marked.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed a spray can of Raid insect killer above three compartment sink.
Toxic substance/chemical improperly stored.
Observed yellow liquid stored in a PureLife water bottle stored above prep counter in the kitchen. Aldo observed spray bottle of cleaner and degreaser on top of prep table.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired Oct. 1, 2026.
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plans for Observed pepperoni pizza; mushroom pizzas, cheese pizza; square ham pizza; spinach empanada ; tartufina pizza ; pizza roll ; Stromboli . Per operator placed food items in front counter at 10am and discard after four hours. Provided TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES to operator by email.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed blocked by a skeleton trolley for hand sink in the kitchen area.
Handwash sink used for purposes other than handwashing.
Observed a dish scrub sponge inside handwashing sink in front area.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator could not provided at the time inspection.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed a bowl of mozzarella cheese uncovered in reach in cooler in the kitchen. Also observed with no protection tomato pizza crust and raw dough inside reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining under garlic powder, pepper, salt, bbq sauce, corn starch on shelf above prep counter in the kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled door gaskets of reach in cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.