MADRONO RESTAURANT

Name: MADRONO RESTAURANT
Address: 10780 W FLAGLER ST, MIAMI, FL, 331744403, US
Rating: 32.7

10780 W FLAGLER ST, MIAMI, FL 331744403

License #2316149

32.7 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 7 findings · 5 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

MADRONO RESTAURANT in MIAMI currently holds an InspectFL Health Score of 32.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 86 total violations — 32 critical, 10 major, 44 minor.

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The latest inspection on April 9, 2026 shows 7 observation rows: 5 critical, 0 major, and 2 minor.

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Inspector notes

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Observed at kitchen and ware washing areas.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 125F. Operator placed utensils container on top of flat grill to heat up.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef inside reach in freezer, one door vertical freezer. Operator organized animal proteins According to minimum cooking temperatures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside walk in cooler gallo pinto rice (50F - Cold Holding), from the night before according to manager.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri with garlic and oil (50F - Cold Holding) according to manager placed 35 minutes ago. Operator placed chimichurri container on an ice bath for proper temperature. gallo pinto rice (50F - Cold Holding) According to manager prepared yesterday evening. Operator discarded gallo pinto rice.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to hand sink at kitchen.
[41-15-5] 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 at kitchen ); Sanitizer Bucket (Chlorine 200+ppm) operator diluted chlorine sanitizer with more water );Sanitizer Bucket (Chlorine 50ppm)

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Observed at were washing area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile missing at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at front counter.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted on shelve over prep area at kitchen.
[21-10-4] Soiled dry wiping cloth in use. Observed on cutting board next to steam table. Employee removed the towel.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at front counter. Employee placed bucket underneath solution container to keep solution off the floor.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bag used to cover rice at cook line.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside freezer at storage area. Employee properly arranged by cooking temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (53F - Cold Holding) at cook line. As per manager for approximately 3 hrs. Employee placed inside reach in cooler for rapid cooling.
[41-15-5] 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 Sanitizer Bucket (Chlorine 200+ppm) at front counter. Employee diluted with water, retest Sanitizer Bucket (Chlorine 50ppm).

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl without handle inside plastic container with marinade at preparation station. Employee removed the bowl.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup on prep table before steam table and another employee water on preparation table next to steam table. Employee removed the drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag on bag of rice at storage area. Manager removed the bag.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between 2 prep tables.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice plastic container and beans plastic container with handle in contact with product. Manager placed upwards the handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board before steam table. Employee removed the cloth.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also reach in cooler door gaskets soiled throughout units at kitchen.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed silverware at front counter not properly inverted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed swai fish 77F thawing at room temperature inside triple sink. As per manager for approximately 2 hours. Employee started with the preparation of the product.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bag used to cover rice. Manager removed the bag.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Gallo pinto rice (69F - Cold Holding) inside walk in cooler as per manager was cooked more than 24 hours. Also cheese soup (101F - Cold Holding) inside walk in cooler. As per manager it was cooked around 10:30am and then placed inside walk in cooler. Temperature was taken around 2:30 pm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw; (54F - Cold Holding) cut lettuce (65F - Cold Holding); sliced tomato (52F - Cold Holding) on table at front counter. As per manager for 2 hours. Manager put ice for rapid cooling. Also observed Gallo pinto rice (69F - Cold Holding) inside walk in cooler as per manager was cooked more than 24 hours. Also beef tacos (49F - Cold Holding) for less than 4 hours inside walk in cooler. As per manager it was open for about an hour to arrange delivery. Also cheese soup (101F - Cold Holding) inside walk in cooler. As per manager it was cooked around 10:30am and then placed inside walk in cooler. Temperature was taken around 2:30 pm.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed fresh garlic chimichurri at front counter without time mark. As per manager its was prepared approximately 2 hours ago. Manager properly marked the item
[41-15-5] 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 Sanitizer Bucket (Chlorine 200ppm) under preparation table. Manager diluted with water, retest Sanitizer Bucket (Chlorine 50ppm).

Disposition: Warning Issued
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed between reach in cooler and standing reach in freezer at storage area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard restraint at preparation area.
[14-11-5] Equipment in poor repair. Observed reach in cooler at 50F at kitchen entrance.
[08B-38-4] Food stored on floor. Observed chicken base bucket stored on floor at preparation area.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area. Employee removed the handle.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed two ice scoops on top of ice machine at kitchen area. Operator replaced the scoops on a clean surface.
[10-17-4] In-use knife and spatula stored in cracks between steam table and preparation table. Operator removed the items.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed one missing light shield over storage area.
[25-32-4] Reuse of single-service or single-use articles. Observed single service plastic containers reused with juices.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee took raw chicken onto the grilla d the proceded to touch ready to eat food without hand wash. Discussed with operator about correct procedures.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 100 Chicken and Pineapple pastries unable to provide invoice. Operator segregated the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler at storage area. Operator rearranged the items.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed 100 Chicken and Pineapple pastries unable to provide invoice. Operator segregated the products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed veggies (53F - Cold Holding); cooked beef tongue (50F - Cold Holding); ham (50F - Cold Holding); raw milanesa (50F - Cold Holding); ricotta cheese (49F - Cold Holding); tamales (49F - Cold Holding); cheese (49F - Cold Holding) inside reach in cooler at prep area. As per operator for more than 4 hrs. Operator discarded the products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed veggies (53F - Cold Holding); cooked beef tongue (50F - Cold Holding); ham (50F - Cold Holding); raw milanesa (50F - Cold Holding); ricotta cheese (49F - Cold Holding); tamales (49F - Cold Holding); cheese (49F - Cold Holding) inside reach in cooler at prep area. As per operator for more than 4 hrs. Operator discarded the products. Also chimichurri (40F - Cold Holding); raw beef (60F - Cold Holding); raw chicken (53F - Cold Holding); raw pork (55F - Cold Holding); sweet plantains (54F - Cold Holding) next to grill for less than an hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled yuca (128F - Hot Holding) as per operator for less than an hour. Operator moved the yuca to the stove for reheating.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind hand wash sink between grill and 3 compartment sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-15-5] 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 Sanitizer Bucket (Chlorine +200ppm). Operator added water an final reading Sanitizer Bucket (Chlorine 100ppm).
[11-27-4] 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 proof of cleaning procedures for vomit/diarrhea events.
[11-26-1] 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 no proof of employee agreement available. Discussed and emailed to operator.
[53B-13-5] 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. Observed 6 employee at the kitchen area with no proof of food handler certification.