MARAKAS PIZZA CORAL WAY CORP
7032 SW 24 ST, Miami FL 33155 · 561-236-7559
Last inspected Mar 23, 2026 · 8 visits since September 2023
APR 24
JUL 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with date mark of more than 7 days at reach in cooler at expo area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
Food stored on floor. Observed one bucket of mayonnaise on floor inside walk in cooler. Operator removed from floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream spoon inside standing water at 74F. Operator discarded water.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fan covers soiled. Operator wiped down.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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. Observed female cook line employee touch her neck with gloves on and immediately grabbed clean tongs at the cook line area without washing hands or changing gloves. Operator removed gloves and washed hands.
Bowl or other container with no handle used to dispense food. Observed plastic cup used as a scoop inside bin of shrimp seasoning at the dry storage area. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
Food stored on floor. Observed two gallons containing cooking oil on floor near chest freezer in kitchen storage area. Operator removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filters at the cook line soiled. Operator wiped down.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near coffee prep station with soiled interior. Operator wiped down.
Working containers of food removed from original container not identified by common name. Observed clear squeeze bottle containing oil at the cook line with no label. Observed working container of sugar near coffee prep station with no label. Operator labeled immediately.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed employee medicine stored on shelf at dry storage next to cook line at kitchen area. Employee removed malice and placed in their personal bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs at walk in cooler stored above ready to eat food. Employee removed and placed on bottom shelf.
Covered waste receptacle not provided in women's bathroom. Observed trash can at unisex employee bathroom with broken lid.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food at reach in cooler at front counter not separated from restaurant food. Chef separated employee food and labeled container.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple servers and a line cook wearing watches while engaging in food handling. Coached chef as to why cross contamination may occur when employees wear jewelry.
Exterior door has a gap at the threshold that opens to the outside. Observed delivery door at walk in cooler with a gap.
Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice machine located at kitchen area. Chef removed scoop to wash.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed handwashing sink at cook line near pizza oven missing sign.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed wall of walk in cooler next to entrance and left rear corner soiled with mold like substance. Observed interior of reach in cooler next ice machine soiled with food debris.
Jul 25, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server begin portioning ice at front counter, no handwash
Handwash sink used for purposes other than handwashing. Observed server rinsing metal cup at handsink near coffee machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed cases of Mayonnaise stored on floor in walk in cooler.
Jul 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority7 Intermediate7 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server begin portioning ice at front counter, no handwash
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook remove gloves, touch face, and then donned gloves, no handwash.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cheese stored over raw beef in walk in cooler. Manager rearranged products
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with date mark of more than 7 days at reach in cooler at expo area.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes and then handled single service trays at front counter, no hand wash.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with date mark of more than 7 days at reach in cooler at expo area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked Shrimp (122F - Hot Holding) at room temperature at preparation area. As per manager, product held at room temperature for less than 1 hour. Employee took product to walk in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200 plus ppm) Sanitizer Bucket (Chlorine 200 plusppm) Manager diluted solution with water. Finally reading 100ppm
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of minimum cooking temperature for chicken. Discussed with manager.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unaware of minimum cooking temperature for chicken. Discussed with employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at preparation area.
Handwash sink used for purposes other than handwashing. Observed server rinsing metal cup at handsink near coffee machine.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic spatula in disrepair at ware washing area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Observed no soap at hand sinks at cook line and preparation area. Employee replenished soap
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black substance. Observed interior of coffee bean grinder heavily soiled. Observed fruit juicer soiled with old food debris. Manager removed juicer for cleaning.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and cup located on shelf with clean pots and pans. Employee removed items.
Food stored on floor. Observed cases of Mayonnaise stored on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle touching ice inside container at front counter. Employee removed ice container.
No handwashing sign provided at a hand sink used by food employees. Observed at women's bathroom.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons not inverted above coffee machine
Apr 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dishwasher machine at 156F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Open dumpster lid.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 food employees don gloves, no hand wash.
Server handled soiled dishes or utensils and then handled single service trays at front area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced cheese (48F - Cold Holding); marinara (47F - Cold Holding) at preparation cooler at pizza area. As per person in charge, less than 1 hour. Advised person in charge to take products to freezer to rapidly chill.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine solution at 200 plus ppm. Employee turned water on to dilute.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can. Employee removed item.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dishwasher machine at 156F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of lime scale on the inside of the dishmachine.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed bag of onions stored on floor at walk in cooler.
Open dumpster lid.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority7 Intermediate3 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin preparing food at cook line, no hand wash. Manager coached employee and employee washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wipe hands on wiping cloth at cook line. Manager coached employee.
Food stored in ice used for drinks. See stop sale. Observed container of milk stored inside ice machine. Manager removed milk.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef stored over lettuce at walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of crab croquetas, ham croquetas, lasagna and cooked chicken marked with dates more than 7 days. Manager discarded products.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed container of milk stored inside ice machine. Manager removed milk.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (51F - Cold Holding) at reach in cooler at pizza preparation area. As per manager, for approximately 1 hour. Manager closed unit lid.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled with black substance.
Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at back preparation area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at back preparation area, ware washing and expo area.
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. Provided policy via email. Manager printed and some employees reviewed and signed.
No soap provided at handwash sink. Observed at back preparation area, ware washing area and cook line. Manager replenished soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of crab croquetas, ham croquetas, lasagna and cooked chicken marked with dates more than 7 days. Manager discarded products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No handwashing sign provided at a hand sink used by food employees. Observed at bathrooms and ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area and ice cream area.
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.