Mariachi Chapin Restaurant
10827 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2314350
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 14 routine inspection1 high priority, 2 intermediate, 3 basic (1 repeat)-16
- Safety score84
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 visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed rice (104°F - Hot Holding); beans (105°F - Hot Holding)at the kitchen area. As per employee foods were cooked less than 2 hours ago. Employee was advised to reheat food to 165°F.
Intermediate2
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for L Orozco and Y Rodriguez expired on March -10 -26.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Employee did not know how to sanitize utensils. Employee was coached.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic oil container stored on the floor. Employee remove it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gaskets torn across from the stove.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in kitchen prep area and lounge area with water damage.
Repeat violation
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.