World Famous House of Mac 7 Ave
1951 NW 7 Ave Ste 190, Miami, FL 33136 · Permanent Food Service · License 2336286
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection2 high priority (1 fixed by the Aug 12 follow-up, 1 fixed on the spot), 1 intermediate, 11 basic (2 repeats); basic violations cost 12 at most-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 12, 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: Equipment in poor repair.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe under the three compartment sink and dishwasher.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 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, other than whole meat roast, hot held at less than 135°F.
Steam table: cooked chicken (99°F - Hot Holding, as per operator cooked 45 minutes before the inspection) Operator reheated the cooked chicken 186°F, reheating.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Mop sink: 1 live flies on the faucet at the mop sink
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Both hand washing sinks in the kitchen
Basic11
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Kitchen, larger oven and reach in cooler in the kitchen not working.
Repeat violation
Ripped/worn tin foil used as shelf cover.
Most prep table bottom shelves in the kitchen area. Discussed with the operator.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiple wiping cloths stored on the mop sink faucet. Operator discarded the cloths.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Both cooklines.
Code 29, Plumbing and backflow prevention: Water leaking from pipe under the three compartment sink and dishwasher.
Observed water draining into bus tubs
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall above the three compartment sink.
Also by the mop sink
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Throughout the kitchen, ware wash area (black wall), cookline, and front counter. Observed employee wiping the walls during the inspection.
Fixed on the spot
Objectionable odors in bathroom or other areas of the establishment.
Observed water draining into bustubs underneath the three compartment sink.observed employee dump the water and clean the area with soap and bleach
Fixed on the spot
Floor soiled/has accumulation of debris throughout the establishment underneath the equipment.
Earlier inspections 1
B82Routine inspection12 violations, 1 high priority No follow-up needed
- First visitJul 7, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Basic9
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Replace damage gasket were needed.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Clean front service reach in cooler from food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed kitchen top table.working table shelves solid.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Around three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls soiled throughout.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.