Mr Cachapa Midtown LLC

2055 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2335680

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 26 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
6 high priority (4 fixed on the spot), 6 intermediate (2 fixed on the spot, 1 repeat), 15 basic (5 repeats); basic violations cost 12 at most
-53
Complaint after follow-up on Oct 8
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 2 visits

Oct62026

Routine inspection

27 violations found · Inspector came back once

Follow-up visitOct 8, 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.
9 violations still not corrected:
- 2 High priority
- 7 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw pork (49°F - Cold Holding); cooked steak (50°F - Cold Holding); cooked pork (50°F - Cold Holding) on drawers at cook line, as per operator less than 1 hour, operator moved to walk in cooler.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Still observed raw chicken stored above raw steak on shelves at walk in cooler.
  More time given
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Still observed food containers stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Still observed.
  More time given
  Equipment in poor repair.
  Still observed.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed.
  More time given
  Ice buildup in walk-in freezer.
  Still observed.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 6 High priority
- 6 Intermediate
- 15 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked rice (51°F - Cooling) on shelves at walk in cooler, as per operator rice was cooked the previous day. Operator discarded during inspection.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed Observed raw salmon no longer frozen on ROP packages on reach in cooler across hand wash sink at kitchen, operator segregated to be discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw pork (49°F - Cold Holding); cooked steak (49°F - Cold Holding); cooked pork (50°F - Cold Holding) on drawers at cook line, as per operator less than 1 hour, operator moved to walk in cooler.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked rice (51°F - Cooling) on shelves at walk in cooler, as per operator rice was cooked the previous day. Operator discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Observed sliced ham packet stored next to raw salmon packets inside reach in cooler across hand wash sink sink at kitchen, operator segregated.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw steak stored above raw pork on shelves at walk in cooler.
Intermediate6
- 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 cooked birria prepared onsite and held more than 24 hours not properly date marked on reach in cooler across cook line.
- 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.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed multiple items on hand wash sink at employee bathroom.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at kitchen area, operator restocked during inspection.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed at front counter. Operator restocked.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle not labeled under 3 compartment sink.
Basic15
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed in all units at kitchen area.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw chicken (66°F - Cold Holding) inside 3 compartment sink, as per operator less than 2 hours. Operator removed and moved to preparation area adding ice for rapid cooling.
  Fixed on the spot
  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.
  See stop sale. Observed raw salmon no longer frozen on ROP packages on reach in cooler across Hand wash sink at kitchen, operator segregated to be discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food containers not covered throughout kitchen.
  Repeat violation
  Food stored on floor.
  Observed food containers stored on floor at walk in freezer.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator stored properly during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowls used to dispense food on multiple food containers at kitchen area.
  Cutting board has cut marks and is no longer cleanable.
  Observed white cut board on reach in cooler no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Observed torn gasket on reach in cooler across stove at cook line.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rusted shelves at walk in cooler.
  Repeat violation
  Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed soiled with food residue handles in all units at kitchen area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at front counter.
- Code 51, Other sanitary and safe operation: 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.
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.