RAKACHAKA GRILL & MAS
1280 SW 1 ST, Miami FL 33135 · 3056497018
Last inspected Nov 17, 2025 · 6 visits since October 2023
MAR 24
AUG 24
JAN 25
JUL 25
NOV 25
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler Raw shell eggs stored above flan
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Food stored on floor. Storage room, bag of beans stored on the floor
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: fried chicharronnes with meat (113-117F - Hot Holding). As per operator, prepared less than an hour before the inspection. Operator reheated to 167F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the prep tables
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler by the ice machine: cooked pork not date marked. As per operator cooked two days ago. Operator placed the date.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Double door stand up reach in cooler: raw beef stored above onions.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Dry storage area: raw chicken stored above raw beef, reach in cooler #3.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bakery area: rice pudding not date marked, as per operator, prepared 3 days ago. Stand up reach in cooler in the kitchen: tamales prepared 2 days ago.
Records/documents for required employee training do not contain all of the required information. Observed all employee food handlers training missing the date of birth. All employees trained on 5/27/24.
Accumulation of black/green mold-like substance in the interior of the ice machine in the prep kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a speaker and employee book stored on a shelf with seasonings.
Food not stored at least 6 inches off of the floor. Inside the small closet in the dry storage area: bag on flour and beans stored on the floor.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 210 ibs of raw beef 69 f cook tamales 40 ibs 59 f cheese 30 ibs 69 f butter 8 ibs 59 f eggs 5 ibs 58 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 67 f tamales 40 ibs 59 f cheese 69 f 30 ibs butter 59 f 8 ibs shell eggs 5 ibs at 58 f observed cooler not in working condition all food inside off temperature from sometime last night cooler when out. ( Stop sale was issued)
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed boxes of produce on dry storage area.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
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 thermometer(s) not calibrated according to manufacturer's specifications.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use knife/knives stored in cracks between pieces of equipment. Between 3 comp and wall.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated cabinet: grilled chicken (99-102F - Hot Holding); fried cheese (114F - Hot Holding). As per operator, placed inside the heated cabinet 1 hour before the inspection. Operator reheated grilled chicken (171F - Reheating ); fried cheese (168F - Reheating).
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 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. Discussed and provided the handout to the operator. Day shift employees were trained during the inspection
Equipment in poor repair. The heated cabinet temperature does not exceed 120F. grilled chicken (99-102F - Hot Holding); fried cheese (114F - Hot Holding) Discussed with the operator, the cabinet can not maintain the tics food at the proper temperature.
In-use knife/knives stored in cracks between pieces of equipment. In front of the three compartment sink, 6 knives stored between two prep tables.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Double door reach in cooler by the ice machine with mold-like buildup.
Reach-in cooler interior have accumulation of soil residues. dry storage area: bottom shelf of the with liquid
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.