MOJITOS CUBAN CUISINE
8000 SW 8TH STREET, Miami FL 33144
Last inspected Jul 7, 2026 · 10 visits since January 2024
APR 24
SEP 24
JAN 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler Across cook line with ambient temp of 54F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60F - Cold Holding); cut tomato (57F - Cold Holding). Operator grabbed ice to place on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: Cooked onions (122F - Hot Holding). As per operator, less than 1 hour. Operator placed onto flat top to reheat.
Handwash sink not accessible for employee use at all times. Observed hand sink in ware wash area blocked. Operator moved shelf to access hand sink.
Show the remaining 6 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee certificates expired; 11/24. Alejandro, Roberto, Xielem, Ruben, Eduardo.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler Across cook line with ambient temp of 54F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60F - Cold Holding); cut tomato (57F - Cold Holding). Operator grabbed ice to place on items.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Observed in bar coolers and cooler in waiter station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority2 Intermediate11 Basic
Show 20 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 employee rub face and continue work in kitchen without handwashing. Inspector spoke to operator about proper handwashing techniques, and provided handout.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork in walk in cooler. Operator removed chicken from above pork.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator removed chicken from above beef.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler Across cook line with ambient temp of 54F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60F - Cold Holding); cut tomato (57F - Cold Holding). Operator grabbed ice to place on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: Cooked onions (122F - Hot Holding). As per operator, less than 1 hour. Operator placed onto flat top to reheat.
Toxic substance/chemical improperly stored. Observed bathroom above wooden serving boards. Operator removed cleaner.
Handwash sink not accessible for employee use at all times. Observed hand sink in ware wash area blocked. Operator moved shelf to access hand sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee certificates expired; 11/24. Alejandro, Roberto, Xielem, Ruben, Eduardo.
Bowl or other container with no handle used to dispense food. Observed deli cup used as scoop in flour container. Operator removed cup.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler Across cook line with ambient temp of 54F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60F - Cold Holding); cut tomato (57F - Cold Holding). Operator grabbed ice to place on items.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on shelf above utensils in waiter station. Operator removed during inspection.
Food stored on floor. Observed cases of fries on floor in walk in freezer. Operator removed items off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed between wall and prep table next to ice bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Operator had employees clean out at time of inspection.
Reach-in cooler shelves with rust that has pitted the surface. Observed in bar coolers and cooler in waiter station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Working containers of food removed from original container not identified by common name. Observed in dry storage; flour no label.
Dec 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees' food handler certifications expired on November 20, 2024.
Sep 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 priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager Julio E Fuemayor.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees' food handler certifications expired on November 20, 2024.
Interior of oven has accumulation of black substance/grease/food debris.
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 300ppm). During the inspection employee prepared a new solution Triple Sink (Chlorine 100ppm).
Employee dried hands on apron. Discussed and coached employee in proper methods.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed and coached employee in proper methods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); cooked shredded beef (44F - Cold Holding); cooked ground beef (45F - Cold Holding), stored in walk in cooler. As per operator food was prepared 3 day before the inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager Julio E Fuemayor.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees' food handler certifications expired on November 20, 2024.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Interior of oven has accumulation of black substance/grease/food debris.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on rack above prep table: pork skin in oil (60F - ambient). As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on rack above prep table: pork skin in oil (60F - ambient). As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.
Toxic substance/chemical improperly stored. Observed chemicals stored on rack next to handsink at kitchen entrance above plates used for food for customers.
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. Observed no form or kit on site. Inspector provided form via email.
Handwash sink used for purposes other than handwashing. Observed aprons stored in handsink at warewash area. Operator removed during inspection.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees with expired food handler training11/24. As per manager, appointment set up for them to be renewed.
Spray bottle containing toxic substance not labeled. Observed spray bottle next to handsink where chemicals are stored with no label. Operator wrote down name during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents above rack with chemicals next to handsink. As per operator; tech is coming to replace.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cold unit across cook line with ambient temperature of 50F. The following foods stored above: cut tomato (50F - Cooling); cut lettuce (55F - Cooling); pico de gallo (55F - Cooling).Items were placed on heavy ice for rapid chill. As per operator, food has been there less than 3 hours prior to inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Mahi filets thawing in ROP in standing water. Operator placed under running water and cut open packages and fish is fully cooked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at line across steam table: 80F.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven handles across steam table.
Missing drain plug at dumpster.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers throughout kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed Mahi filets thawing in standing water of 43F. Operator placed under running water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler rust on surface of shelves.
Working containers of food removed from original container not identified by common name. Observed flour and sugar containers with no label, operator named.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw whole fish stored inside the walk in cooler. Employee removed items and placed them correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line, located at cooking line.
Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 100°F. Employee discarded water, and removed and washed utensils.
Reach-in cooler interior have accumulation of soil residues, located at servers station. During the inspection employee cleaned it.
Apr 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed throughout kitchen area, about 5+ live flying insects with a few landing on a cutting board where an employee was prepping food. Advised chef to clean and sanitize cutting board. Observed at runners station about 2 live flying insects. Observed at lobby bar area, about 10+ live flying insects flying above open ice bin and landing on counter top/ bar menu.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, containers of raw chicken stored over raw beef.
Nonfood-grade basting brush used in food. Observed paint brush used at coffee station area of kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at rear of kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed for reach in cooler across from cook line.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards on prep tables across from cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered cup of water stored on prep table across from cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled with food build up.
Stored food not covered. Observed in walk in cooler, trays of marinated meats already cooled, not covered.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed throughout kitchen area, about 5+ live flying insects with a few landing on a cutting board where an employee was prepping food. Advised chef to clean and sanitize cutting board. Observed at runners station about 2 live flying insects. Observed at lobby bar area, about 10+ live flying insects flying above open ice bin and landing on counter top/ bar menu.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, containers of raw chicken stored over raw beef.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch exit door with gloves then proceeded to prepare croquettes without changing gloves. Chef spoke with employee.
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 at desert reach in cooler, tres leches (47F - Cold Holding). As per chef was placed 4/1/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at desert reach in cooler, tres leches (47F - Cold Holding). As per chef was placed 4/1/24. Chef removed to discard. Observed at reach in cooler across from cook line cooked chicken (47F - Cold Holding); shrimp (51F - Cold Holding). As per chef for less than 1 hour. Chef removed items and placed into walk in cooler for rapid cooling.
Handwash sink not accessible for employee use at all times. Observed 3 hand wash sinks in kitchen area all blocked by serving stands. Chef removed stands from in front of sinks.
Nonfood-grade basting brush used in food. Observed paint brush used at coffee station area of kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at rear of kitchen.
Bowl or other container with no handle used to dispense food. Observed at prep table cooler condiment cups used as scoops in containers of pico de gallo and Parmesan cheese.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled throughout kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed for reach in cooler across from cook line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler, packages of mahi-mahi in commercially processed reduced oxygen packaging not removed from packaging prior to thawing process. Chef began removing fish from packaging during inspection.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards on prep tables across from cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered cup of water stored on prep table across from cook line.
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 employee at cook line drinking soda from an open uncovered cup at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave at cook line prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled with food build up.
Stored food not covered. Observed in walk in cooler, trays of marinated meats already cooled, not covered.
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2023
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 food debris throughout can opener.
Probe thermometer not used to ensure proper food temperatures.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
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.