Mojito Grill
7318 SW 57 Ave, Miami, FL 33143 · Permanent Food Service · License 2300704
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 Aug 31 routine inspection2 high priority (no follow-up needed), 4 intermediate (2 repeats), 9 basic (7 repeats); basic violations cost 12 at most-32
- Safety score68
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.
15 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.
Observed at cooler at front counter: shredded cheese (47°F - Cold Holding); cut tomato (60°F - Cold Holding). As per operator, items were prepped within the hour.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of paint stored on dry food rack above spices.
Intermediate4
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.
Observed no form or kit; inspector provided via email.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed dry dish racks soiled in warewash area. Observed slicer soiled.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed on dry food racks.
Repeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Jenny Bobadilla with expired food manager certificate, 01/29/26.
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed water bottle on prep table in warewash.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of oven soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed in establishment.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed in kitchen.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed cracked tiles in kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled vents throughout establishment.
Repeat violation
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 phone on prep table in warewash. Observed phone and speaker on dry food rack.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed old license posted in lobby.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster on site; inspector provided via 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.