Restaurante Universal Maria's

2072 Opa-Locka Blvd, Opa-Locka, FL 33054 · Permanent Food Service · License 2323857

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 18 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
8 high priority (7 fixed by the Sep 18 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 9 basic
-46
Safety score54

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

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  On 9/18/2026 at the time of the callback inspection Basic - Cloth used as a food-contact surface. Observed towel used to cover tortillas
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 8 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked rice 58°F for more than 10/hrs inside the reach in cooler as per manager and green spicy sauce containing fresh garlic and oil
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Establishment serves raw ceviche
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41 degrees.
  Observed green sauce containing fresh garlic with oil at room temperature for more than 4/hrs.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked rice at 58°f in the reach in cooler stored for more than 10 hours as per person in charge.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw frozen chicken not separated from raw beef inside the reach in freezer.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee eating in the kitchen with gloves on and continue to prepare food and did not changed gloves.
  Fixed on the spot
  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee eating in the kitchen with gloves on and continue to prepare food and did not washed hands.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee cracked raw shell eggs into bowl, then employee washed the bowl in the 3 compartment sink but did not rinse or sanitized and put back in the shelve
Intermediate5
- 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.
  Manager added an asterisk on all menus containing raw ceviche.
  Fixed on the spot
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Consumer advisory was provided to operator during the inspection and she posted on the wall.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked: chicken, coleslaw and rice held for more than 24/hrs without date marked inside the reach in cooler.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap in the restroom.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name. plastic bottles with sauces not labeled.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed coleslaw, bacon and chicken not covered inside the reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl no handle use to scoop rice.
- 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. Employee cracked raw shell eggs into bowl, then employee washed the bowl in the 3 compartment sink but did rinse or sanitized and put back in the shelve
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed towel used to cover tortillas
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth on top of the preparation table. Employee put it in the bucket.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Pots and pans not inverted on the shelves.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand washing sign by triple sink.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.