MAMBO CAFE
401 BISCAYNE BLVD S119, Miami FL 33132
Last inspected Sep 14, 2023 · 2 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies, 2 standing on dishwasher area and 2 above prep table at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016050591 | Sep 26, 2016 | Dec 23, 2016 | $560 |
Inspection history
2 visits, newest first
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate12 Basic
What the inspector wrote — 14 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed red pepper residue in hand wash sink next to fryer station
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Julian Chaparro, Julio Ramirez.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with black mold-like substance.
Ceiling tile missing. Observed ceiling tile missing above slicer prep table.
Show the remaining 10 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed 3 employees without hair restraint engaging in food preparation.
Equipment in poor repair. Observed reach in cooler at 47F across stove at kitchen area.
Floor area(s) covered with standing water. Observed standing water under dishwasher area.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris throughout the kitchen area.
Floor tiles missing and/or in disrepair. Observed missing tiles under dishwashing area and broken tiles throughout the kitchen area.
Garbage can soiled. Observed trash cans soiled
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dishwasher area.
Water draining onto floor surface. Observed under hand wash sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on top of cutting board not stored in sanitizer solution.
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 6 high priority.
6 High priority9 Intermediate20 Basic
Show 35 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies, 2 standing on dishwasher area and 2 above prep table at cook line.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw beef over ceviche inside reach in cooler kitchen. Operator stored properly during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (110F - Hot Holding); caramelized onions (109F - Hot Holding); cooked vegetables (111F - Hot Holding); as per operator for more than 4 hours inside reach in cooler across kitchen entrance. Also observed cooked pork (45F - Cold Holding); breaded raw steak (47F - Cold Holding) as per operator for more than 4 hours in reach in cooler across kitchen entrance.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); breaded raw steak (47F - Cold Holding) in reach in cooler across kitchen entrance as per operator for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (110F - Hot Holding); caramelized onions (109F - Hot Holding); cooked vegetables (111F - Hot Holding); at flat grill as per operator for more than 4 hours. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Handwash sink not accessible for employee use at all times. Observed had wash blocked with metal container with utensils inside.
Handwash sink used for purposes other than handwashing. Observed red pepper residue in hand wash sink next to fryer station
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located ned next to fryer 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.
No soap provided at handwash sink. Observed no soap at hand wash sink located next to fryer station. Operator provided the soap.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Julian Chaparro, Julio Ramirez.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked beef inside walk cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with black mold-like substance.
Ceiling tile missing. Observed ceiling tile missing above slicer prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled and dusty throughout the kitchen area. Also
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout the kitchen area.
Employee eating in a food preparation or other restricted area. Observed employee drinking water in food preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee using phone in kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed 3 employees without hair restraint engaging in food preparation.
Equipment in poor repair. Observed reach in cooler at 47F across stove at kitchen area.
Floor area(s) covered with standing water. Observed standing water under dishwasher area.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris throughout the kitchen area.
Floor tiles missing and/or in disrepair. Observed missing tiles under dishwashing area and broken tiles throughout the kitchen area.
Food stored on floor. Observed plastic containers with chicken, beef, sauce, pickles inside walk in cooler and walk in freezer.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed tostones not frozen across fryer. Operator
Garbage can soiled. Observed trash cans soiled
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink bar area.
Time/temperature control for safety food thawed in an improper manner. Observed tostones thawed at room tempeture next to ice machine
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dishwasher area.
Water draining onto floor surface. Observed under hand wash sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on top of cutting board not stored in sanitizer solution.
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.