Mario the Baker Downtown INC

43 W Flagler St, Miami, FL 33130 · Permanent Food Service · License 2330501

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 10 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

16 violations found

First visitSep 11, 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.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority4
- 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 marinara sauce marinara sauce made in house (67°F - Hot Holding). Chef started reheating to an acceptable parameters .
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed house made marinara being hold in a steam table at 67°F. Operator started reheating to correct parameters.
  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 boxes of unwashed produce on top of shredded cheese at reach in cooler located next to dry storage area.
- Code 14, Food-contact surfaces designed and maintained: Observed Shredded cheese was found stored in direct contact with a soiled, nonfood-grade produce box.
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.
- Code 03, Food out of temperature: Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided to owner at time of inspection.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed buckets of oil on the floor next to three compartment sink.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed ice machine in disrespect to three compartment sink. Also gaskets throughout the establishment at the reach in coolers are in disrepair.
  Observed Ice buildup in reach-in freezer at front lobby area.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observers wiping cloth under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Observed Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled soiled at reach in cooler next to three compartment sink.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed pizza boxes stored in the floor.
- 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 employee food stored above customer food inside the reach-in cooler next to the pizza oven
- Code 50, Current license displayed: Observed Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Observed No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.