Mojitos Cuban Cuisine

8000 SW 8th Street, Miami, FL 33144 · Permanent Food Service · License 2335202

Official report

out of 100

Grade A

Safety score 97 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Accumulation of debris on exterior of warewashing machine.Basic · 2 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 basic
-3
Safety score97

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct212026

Routine inspection

3 violations found

First visitOct 21, 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.
3 violations found:
- 3 Basic
What the inspector cited
Basic3
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 24, Clean equipment storage and air drying: Clean , cups, bowls, and plates not stored inverted or in a protected manner.
  During the inspection employee removed items and placed them properly.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed to go containers, stored in cooking line shelves. During the inspection employee removed items and placed it correctly.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
10 violations still not corrected:
- 3 High priority
- 2 Intermediate
- 5 Basic
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 7 snapper filets completely thawed in ROP.
  Administrative complaint
  At the first visit
  Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pico de gallo 68°F Cold Holding.
  Administrative complaint
  At the first visitFixed on the spotRepeat violation
  Observed cooler Across cook line with ambient temp of 54°F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60°F - Cold Holding); cut tomato (57°F - Cold Holding). Operator grabbed ice to place on items.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked onions at cook line: 114°F Hot Holding.
  Administrative complaint
  At the first visitFixed on the spot
  Observed on cook line: Cooked onions (122°F - Hot Holding). As per operator, less than 1 hour. Operator placed onto flat top to reheat.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  At the first visitFixed on the spot
  Observed hand sink in ware wash area blocked. Operator moved shelf to access hand sink.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Administrative complaint
  At the first visitRepeat violation
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee certificates expired; 11/24. Alejandro, Roberto, Xielem, Ruben, Eduardo.
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed 7 snapper filets completely thawed in ROP.
  Administrative complaint
  At the first visit
  Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  At the first visit
  Observed in walk in cooler.
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  At the first visit
  Observed in bar coolers and cooler in waiter station.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  At the first visit
  Observed in reach in freezer.
  Cold holding equipment not maintained in good repair.
  More time given
  At the first visit
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler Across cook line with ambient temp of 54°F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60°F - Cold Holding); cut tomato (57°F - Cold Holding). Operator grabbed ice to place on items.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.