My Conukito Restaurant
1099 NW 119 St, North Miami, FL 33168 · Permanent Food Service · License 2328533
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 11 basic (3 repeats); basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
On 10/16/2026 at the time of the callback inspection Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker.
More time given
Intermediate1
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.
On 10/16/2026 at the time of the callback inspection Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork held for more than 24/hrs without date marked inside reach in cooler.
Repeat violationMore time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
On 10/16/2026 at the time of the callback inspection Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gasket soiled.
On 10/16/2026 at the time of the callback inspection Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gasket soiled. Hood filters soiled.
More time given
Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
On 10/16/2026 at the time of the callback inspection Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
On 10/16/2026 at the time of the callback inspection Wall soiled with accumulated grease, food debris, and/or dust. By ice machine inside the kitchen.
More time given
Floor soiled/has accumulation of debris.
On 10/16/2026 at the time of the callback inspection Floor soiled/has accumulation of debris. Floor soiled at dry storage room.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 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.
Cooked chicken 128°F on the steaming table. Manager reheated 165°F.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose connected to a faucet without vacuum breaker.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Establishment offers under cooked egg.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked: chicken, pork held for more than 24/hrs without date marked inside reach in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensils stored in it. Manager re them.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case with green pigeon peas, and case with pasta on the floor in the dry storage.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Reach in cooler shelves.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside the Reach in freezer.
Repeat violation
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Dishwasher not sanitizing the dishes. Explained to dishwasher the correct order to wash dishes.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris inside the oven.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler soiled.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gasket soiled.
Hood filters soiled.
Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By ice machine inside the kitchen.
Floor soiled/has accumulation of debris.
Floor soiled at dry storage room.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.