Fuego by Mana

3861 NE 163 St, North Miami Beach, FL 33160 · Permanent Food Service · License 2335196

B
Grade B
Safety score 89 of 100
Latest visit: Aug 5, 2026

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 5 routine inspection
    1 intermediate, 5 basic (3 repeats)
    -11
  • Safety score89

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitAug 5, 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.

    6 violations found:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

    Basic5

    • Code 06, Food properly thawed: Observed various raw meat thawing at room temperature in prep sink.

    • Code 08, Food protection and cross-contamination: Observed cases of drinks stored on floor in front of ice machine.

      Repeat violation

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      Observed reach in cooler gaskets torn.

      Repeat violation

    • Code 24, Clean equipment storage and air drying: Cleaned and sanitized pans stored outside next to walk in cooler in an area that is not fully enclosed.

    • Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser on bar counter.

      Repeat violation

    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.

Most cited

Food properly thawed1
Food protection and cross-contamination1
Food-contact surfaces designed and maintained1
Clean equipment storage and air drying1
Single-service items1
Handwash sinks and supplies1