Rakachaka Grill & Mas
1280 SW 1 St, Miami, FL 33135 · Permanent Food Service · License 2335517
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-12
- Extension granted on Aug 31, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Plans were submitted. awaiting approval. Spoke to plan review, a few changes needed.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- 1st follow-up visitAug 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter steam table, on top: boiled plantains (88°F - Hot Holding); refried beans (124°F - Hot Holding); peeled banana (124°F - Hot Holding); mashed potatoes (122°F - Hot Holding); mixed vegetables with corn (99°F - Hot Holding). As per operator, cooked and placed on the line 45 minutes before the inspection. Discussed the proper procedures and Time as a public health control with the operator. Provided the operator with TPHC form. Operator reheated all food above 165°F. boiled plantains (179°F - Reheating); refried beans (174°F - Reheating); peeled banana (166°F - Reheating); mashed potatoes (169°F - Reheating); mixed vegetables with corn (172°F - Reheating)
Fixed on the spot
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout does not match the current layout. Observed the establishment added an opening to 1260, next door as a storage area with reach in coolers , dry goods, a slicer, and can goods. Did not observe any hand washing sink or prep sinks in the area. Discussed with the operator and provided application 7005 and explained how to complete the application and the plans.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
All employees missing the DOB. Discussed with the operator, operator began putting the DOB on all food handlers training. William C, Roberta C, Sandra C., Antonia , Francis , Rosa J., Carlos C,
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Dry storage area: containers with seasonings stored on the floor.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Bakery area: ice machine not working.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine .
Both ice machines.
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.