MAMACITA-TIESTO MIAMI
2501 BISCAYNE BLVD, Miami FL 33137 · 7868166246
Last inspected Jul 27, 2026 · 10 visits since January 2024
JAN 24
DEC 24
MAY 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license since October 1 2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019037471 | Jul 17, 2019 | Oct 15, 2019 | $400 |
| 1--2016023513 | May 16, 2016 | Jun 3, 2016 | $400 |
Inspection history
10 visits, newest first
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar added inside establishment with three hand sinks and a three compartment sink, and ice bin added not in plans.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar added with equipment S and observed a preparation area, ice machine and hand sink from front counter preparation area being removed and added seating area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By kitchen near exit door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 6 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket above ice machine not inverted.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm).
Equipment in poor repair. Observed reach in cooler gaskets torn across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm); at prep area by storage. Employee prepared new solution, Recheck; Sanitizer Bucket (Chlorine 50ppm).
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee discarding ice water at hand sink coffee station.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed unsealed wood trellis ceiling at coffee station and indoor bar areas.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
Dec 1, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand sink at ware washing area, on plans hand sink shows at ware washing area.
Handwash sink used for purposes other than handwashing. Observed employee discarding ice water at hand sink coffee station.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed unsealed wood trellis ceiling at coffee station and indoor bar areas.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority6 Intermediate13 Basic
Show 23 findings ▾
Operating with an expired Division of Hotels and Restaurants license since October 1 2025.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee breaking soiled boxes and proceeded to removed food from oven. Coached employee to discarded soiled gloves and wash hands before changing tasks.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked red beans (60F - Reheating); as per employee stored in the steam table less than 1 hour. Employee reheat product. Recheck; cooked red beans (166F - Reheating).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (112F - Hot Holding) at steam table, as per employee less than 2 hours. Employee reheat product, Recheck; shredded pork (169F - Reheating).
Handwash sink not accessible for employee use at all times. Observed hand sink blocked with a tray at indoor bar area. Employee removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand sink at ware washing area, on plans hand sink shows at ware washing area.
Handwash sink used for purposes other than handwashing. Observed employee discarding ice water at hand sink coffee station.
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. Observed new employees Marilexis and Matias hired less 60 days. Manager printed, employee read and signed.
No soap provided at handwash sink. Observed no soap at hand sink women's bathroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 76°F at the outside bar hand sink, no hot running water for approximately 2 minutes at outside bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at coffee station.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed unsealed wood trellis ceiling at coffee station and indoor bar areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at prep area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean wine glasses stored at bar area not inverted.
Cutting board has cut marks and is no longer cleanable. Observed red cutting board with cut marks at outside bar.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
Food stored on floor. Observed water containers stored on floor at walk in cooler. Observed flour,rice and sugar containers stored on floor by storage room.
Ice buildup in reach-in freezer. Observed white freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88°F at cook line. Employee turn on stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand sink men's bathroom.
Wet mop not stored in a manner to allow the mop to dry. Stored inside mop bucket at coffee station.
May 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 4 high priority.
4 High priority8 Intermediate18 Basic
Show 30 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to whip cream on chest freezer at kitchen area. Employee stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored above ground beef on white freezer at kitchen area. Employee stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs next to fryer at kitchen area, as per employee less than 15 minutes, employee moved raw shell eggs to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (116F - Hot Holding); on steam table at kitchen area, as per employee less than 2 hours. black beans (167F - Reheating) also observed empanadas (114F - Hot Holding) at front bar, as per employee less than 2 hours, employee increased temperature on hot holding unit.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.
Handwash sink missing in warewashing or food preparation area. Observed dish machine relocated across from cook line.
Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink at bar, employee removed during.
No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed on approved plans dish machine next to cook line. Observed dish machine relocated across from cook line and missing hand sink. Observed on approved plans outside 4 top seating area. Observed area outside converted to juice and smoothie preparation area with ice bin, reach in cooler, reach in freezer and blender.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carlos D. and Mauro Z, working more than 60 days, no proof of food handlers.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the outside bar, hot running water for approximately 10 minutes at outside bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on both ice makers,
Bowl or other container with no handle used to dispense food. Observed on sugar container,employees removed during inspection.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed personal coffee at dishwasher station, employee removed during inspection
Equipment in poor repair. Observed broken reach in cooler door located across grill.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
Food storage container/container lid cracked or broken. Observed cracked white bin container lid at kitchen area.
Food stored on floor. Observed oranges case stored on floor at walk in cooler door, employee stored properly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on both reach in freezers.
Ice scoop handle in contact with ice. Observed at the outside bar, employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container, employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Old labels stuck to food containers after cleaning. Observed on clean metal containers next to flat grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler across grill.
Single-service articles improperly stored. Observed a Togo plastic containers case stored on floor by walk in cooler. Employee stored properly.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed kiwis stored next to peeled apple on reach in cooler at kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Feb 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed dish machine relocated across from cook line, missing hand sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed on approved plans dish machine next to cook line. Observed dish machine relocated across from cook line and missing hand sink. Observed on approved plans outside 4 top seating area. Observed area outside converted to juice and smoothie preparation area with ice bin, reach in cooler, reach in freezer and blender.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at juice bar area hot water at 67F. Ran water for approximately 3 minutes.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed unsealed wood trellis ceiling at coffee station and bar areas.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink juice bar area. - From follow-up inspection.
Feb 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed dish machine relocated across from cook line, missing hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ As per person in charge, establishment has no Food Manager.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed on approved plans dish machine next to cook line. Observed dish machine relocated across from cook line and missing hand sink. Observed on approved plans outside 4 top seating area. Observed area outside converted to juice and smoothie preparation area with ice bin, reach in cooler, reach in freezer and blender.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at juice bar area hot water at 67F. Ran water for approximately 3 minutes.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed unsealed wood trellis ceiling at coffee station and bar areas.
Food being prepared outside. Observed employee preparing orange juice and smoothies outside in unenclosed room located at outdoor dining area.
Food stored in a room that is not fully enclosed. Observed reach in cooler containing milk and fruit, reach in freezer containing fruit pulp and ice cream, container of shredded coconut, oranges and ice stored outside near outdoor dining area.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink juice bar area.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 4 high priority.
4 High priority10 Intermediate14 Basic
Show 28 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) at preparation area reach in cooler as per chef stored since 2 days prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) at preparation area reach in cooler as per chef stored since 2 days prior. Observed butter (78F - Cold Holding) stored across cook line at prep table according manager less than 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tomatoes (93F - Hot Holding) as per chef less than 2 hours. Chef started reheating.
Handwash sink missing in warewashing or food preparation area. Observed dish machine relocated across from cook line, missing hand sink.
Handwash sink used for purposes other than handwashing. Observed food debris at hand sink near back door exit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ As per person in charge, establishment has no Food Manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed near to back door and bar area. Manager provided.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed on approved plans dish machine next to cook line. Observed dish machine relocated across from cook line and missing hand sink. Observed on approved plans outside 4 top seating area. Observed area outside converted to juice and smoothie preparation area with ice bin, reach in cooler, reach in freezer and blender.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed no soap at hand sink at juice bar area.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unaware of maximum cold holding temperature. Inspector coached employee.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at juice bar area hot water at 67F. Ran water for approximately 3 minutes.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside container with sugar.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed unsealed wood trellis ceiling at coffee station and bar areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plated and bowls at storage area not inverted at cook line.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink cup on counter at coffee station.
Food being prepared outside. Observed employee preparing orange juice and smoothies outside in unenclosed room located at outdoor dining area.
Food stored in a room that is not fully enclosed. Observed reach in cooler containing milk and fruit, reach in freezer containing fruit pulp and ice cream, container of shredded coconut, oranges and ice stored outside near outdoor dining area.
Food stored on floor. Observed plastic containers of oil stored on floor at dry storage area. Observed a cooler containing milk and whipped cream stored on floor at coffee station area.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink juice bar area.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored at storage area not inverted.
Single-service articles not stored inverted or protected from contamination. Observed single service not inverted at cook line. Manager inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at preparation area and cook lines.
Working containers of food removed from original container not identified by common name. Observed flour and sugar stored inside containers not labeled.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in reach-in cooler across from cook line grill.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority9 Intermediate14 Basic
Show 27 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with food on cook line without washing hands.
Employee washed hands with no soap. Employee washed hands with no soap at hand washing sink next to back door.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Employee placed chicken on bottom shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. Faucet on cook line next to hand washing sink.
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. No written procedure available for establishment. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Cutting boards stored on shelf at end of cook line. Deflector plate inside of ice machine.
Handwash sink used for purposes other than handwashing. Tongs stored in bar area hand washing sink.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof manager certification for establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
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. No proof employees have been informed of their reporting responsibilities.
No soap provided at handwash sink. No soap provided at kitchen hand washing sink. No soap provided at bar area hand washing sink.
Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and sugar in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers stored on shelf next to walk-in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in reach-in cooler across from cook line grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat hanging on shelf in dry storage room.
Food stored on floor. Salt stored on floor in dry storage room. Employee placed salt on shelf.
Food-contact surface not smooth and easily cleanable. Plastic container stored on shelf at end of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach-in coolers. Top of dish machine. Coffee machine in wait station next to ice machine.
Old labels stuck to food containers after cleaning. Containers stored on shelf at end of cook line.
Single-service articles not stored inverted or protected from contamination. Aluminum pans and coffee filters in dry storage room.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature on cook line. Employee started prepping shrimp.
Toilet/urinal not flushing/functioning properly. Urinal in men's restroom.
Working containers of food removed from original container not identified by common name. Food containers in dry storage room.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.