Supermachi Grill & Bar
7925 NW 2 St, Miami, FL 33126 · Permanent Food Service · License 2320765
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 8, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed fresh garlic and oil (65°F - Cold Holding), stored in reach cooler, located at cooking line. During the inspection employee discarded it.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fresh garlic and oil (65°F - Cold Holding), stored in reach cooler, located at cooking line. During the inspection employee discarded it.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken steaks, and beef steaks stored over ice cream in reach in freezer, located at preparation kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shells eggs stored over cooked stuffed potatoes with meat in reach in cooler, located at preparation kitchen.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed kitchen utensils stored in standing water at 67°F.
Intermediate2
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 beef stored in reach in cooler. As per employee food was prepared 2 days before the inspection.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed several kitchen utensils stored in hand sink located at cooking line. During the inspection employee removed items.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler running at 65°F, located at cooking line.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior has accumulation of soil residues, located at cooking line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
During the inspection employee cleaned it.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
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 visitRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
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.