Macondo Coffee Shop
13021 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2336942
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-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 · 1 visitRoutine inspection
- First visitAug 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 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 in reach in cooler below cook line beef empanada (48°F - Cold Holding). Operator stored empanadas in reach in cooler for rapid cooling.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed to the right of cook line whole shelled eggs stored on preparation table in ambient air. Operator stored whole shelled eggs in reach in cooler during time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in freezer raw beef stored over fruit. Operator stored raw beef below raw fruit during time of inspection. Observed raw salmon stored over fruit in reach in freezer. Operator stored raw salmon below. Fruit during time of inspection.
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed in hand wash sink to the left of dish machine no soap. Operator provided soap during time of inspection.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage jug stored above steam table at kitchen. Operator removed jug from above steam table during time of inspection
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in reach in cooler across from cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at preparation area to the right of exit door round metal pans stored on shelf not inverted.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed paper utensils holders stored below fly swatters across from preparation area.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed employee bathroom door not completely enclosed with tight-fitting, self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceiling tiles in throughout kitchen area.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.