Mezzanine/ Mary Mary / Switchpoint
600 Miami Central Ave Mezzanine, Miami, FL 33136 · Permanent Food Service · License 2335899
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot)-12
- Safety score88
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 visitNov 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
premium lounge: half and half (53°F - Cold Holding). As per operator placed on the countertop in the drink station area about an hour before the inspection . Discuss with operator operator added to the time as a public health control and will be marking the four hour time underneath the container
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Premium lounge: chicken soup (113-115°F - Hot Holding). As per operator, prep and placed in the unit 1 hour before the inspection. Operator adjusted the dial to the highest temperature.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quarternary. Discussed with the operator..
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mary Mary: one spray guns soiled, orange/ pink mold-like substance Mary Mary, prep area: can opener blade soiled.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Switchboard: spray bottles in the bar area not label (degreaser).
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.