Maria Cafeteria.
3082 NW 7 St, Miami, FL 33125 · Permanent Food Service · License 2302935
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 Aug 31 routine inspection2 high priority (no follow-up needed), 2 intermediate, 5 basic-17
- Safety score83
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 31, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed guava and cheese pastry (130°F - Hot Holding); (99°F); cheese pasty (130°F - Hot Holding).
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef over cheese and sauces inside reach in cooler.
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.
Observed no date mark for cooked ground beef inside reach in cooler. Per operator, cooked on Saturday.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided to operator by email.
Basic5
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed accumulation of rust inside reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in reach in freezer in the kitchen and the one in the front counter.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled walls as along handwashing sink, 3CS and at the stove area near reach ins.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed no license displayed at establishment.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator by email.
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.