Mayoral Sunset

15148 SW 72 St, Miami, FL 33193 · Permanent Food Service · License 2319212

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 3, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 intermediate, 17 basic (6 repeats); basic violations cost 12 at most
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

19 violations found

First visitSep 3, 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.
19 violations found:
- 2 Intermediate
- 17 Basic
What the inspector 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.
  Observed no marked date for beef soup and other soup inside the walk in cooler. Per operator, they were made on Tuesday, over 24 hours.
- 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.
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed soups uncovered in walk in cooler. Observed tomatoe sauce uncovered in RIC near line window.
  Food stored on floor.
  Observed soup on the floor inside WIC. Operator placed on shelves.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed several tongs hanging on oven handles at the cookline.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed in disrepair the door gasket of walk in freezer.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed with accumulation of rust the RIC shelves close to lime window.
  Food storage container/container lid cracked or broken.
  Observed broken lid for dry storage bin with flour in the kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed in prep and kitchen area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Observe walk-in cooler interior shelves have accumulation of soil residues.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed for both male and female restrooms where doors were not self closing tightly.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gaps around door frame of for back exit door and back exit screen door.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed not smooth floor tiles around the kitchen area.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Observed cracked tiles around kitchen and warewashing area.
  Ceiling tile missing.
  Observed ceiling tile missing next to walk in cooler at the kitchen area.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed along kitchen and warewashing areas.
  Floor soiled/has accumulation of debris.
  Observed soiled floors through kitchen warewashing area and inside walk in cooler and freezer.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided to operator by email.
  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.