Macitas Restaurant
14685 SW 104 St, Miami, FL 33186 · Permanent Food Service · License 2324104
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection9 high priority (3 fixed by the Oct 30 follow-up, 6 fixed on the spot, 2 repeats), 6 intermediate, 17 basic; basic violations cost 12 at most-61
- Extension granted on Oct 19, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- 2nd follow-up visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: No handwash sink for employees.
Still observed.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitOct 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Still observed.
More time given
Code 31, Handwash sinks and supplies: No handwash sink for employees.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Still observed.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Still observed.
More time given
- First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
32 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked pork (56°F - Cold Holding); cooked ribs (56°F - Cold Holding) on drawers at cook line, as per manager more than 4 hours. Operator discarded. Observed cooked beans (49°F - Cooling) at walk in cooler, as per operator beans was cooked previous day, operator segregated to be discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked pork (56°F - Cold Holding); cooked ribs (56°F - Cold Holding) on drawers at cook line, as per manager more than 4 hours. Operator discarded.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chocolate (112°F - Hot Holding) next to coffee machine, as per operator less than 1 hour. Operator proceeded to reheated.
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked beans (49°F - Cooling) at walk in cooler, as per operator beans was cooked previous day, operator segregated to be discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw steak stored above pork on drawers across fryers. Operator stored properly.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee touching garbage can and continue engaging food preparation without changing gloves, instructed employee on proper procedures.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed peeled bananas stored on nonfood grade bags at kitchen area.
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Chlorine +100ppm); operated diluted . Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked pork prepared onsite and held more than 24 hours not properly date marked on drawers across fryers.
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator is doing a special process, conducting reduced oxygen packaging. Observed cooked corn with cheese in ROP package. As per operator product was packaged less than 48 hours, operator removed .
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing utensils on hand wash sink at front counter.
No handwash sink for employees.
Observed food preparation area by dry storage missing a hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at front counter.
No soap provided at handwash sink.
Observed at employee bathroom. Also observed at front counter.
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar and flour containers not labeled with common name at dry storage area.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple food trays not covered at walk in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal coffee on preparation table, operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler next to fryer with ambient temperature of 57°.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed.
Fixed on the spot
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Observed at preparation area, operator discarded.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiple wiping cloths at cook line.
Clean linens stored on floor.
Observed at office, operator stored properly.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets on unit across fryers, also observed on chest freezer at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed a hole on wall at preparation area by dry storage.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water marks on some ceiling tiles throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile missing.
Observed missing ceiling tile at dry storage area.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed at dishwashing 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 bag on preparation table at kitchen area. Operator removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.