MAIN KITCHEN / EMPLOYEE CAFETERIA

Name: MAIN KITCHEN / EMPLOYEE CAFETERIA
Address: 4525 COLLINS AVE, MIAMI BEACH, FL, 33140, US

4525 COLLINS AVE, MIAMI BEACH, FL 33140

License #2302186

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 83/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Call Back - Admin. complaint recommended
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed dishwasher reached 129F. 3rd cycle per monitor wash temp. 129F and final rinse 129F. **Warning** - From follow-up inspection 2025-11-10: Observed dishwasher reached 102°F wash temp. and final rinse 80°F per monitors after two cycles. On the 3rd cycle themolabel shows it is not reaching minim 160°F rinse temp. Per ware wash employees, using disrepair machine with sign stating it is out of order. **Admin Complaint**
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean food pans in ware wash area. **Warning**
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Due to dishwasher not reaching proper temperatures, clean food equipment is not sanitized properly. Operator will set up three compartment sink to sanitize food contact dishes and equipments. - From follow-up inspection 2025-11-10: Due to dishwasher not reaching proper temperatures, clean food equipment is not sanitized properly. Operator did not have three compartment sink set up at the time of inspection and per ware wash employees, using disrepair machine with sign stating out of order. **Admin Complaint**
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Due to dishwasher not reaching proper temperatures, clean food equipment is not sanitized properly. Operator will set up three compartment sink to sanitize food contact dishes and equipments. - From follow-up inspection 2025-11-10: Due to dishwasher not reaching proper temperatures, clean food equipment is not sanitized properly. Operator did not have three compartment sink set up at the time of inspection and per ware wash employees, using disrepair machine with sign stating out of order. **Admin Complaint**
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean food pans in ware wash area. **Warning**
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed dishwasher reached 129F. 3rd cycle per monitor wash temp. 129F and final rinse 129F. **Warning** - From follow-up inspection 2025-11-10: Observed dishwasher reached 102°F wash temp. and final rinse 80°F per monitors after two cycles. On the 3rd cycle themolabel shows it is not reaching minim 160°F rinse temp. Per ware wash employees, using disrepair machine with sign stating it is out of order. **Admin Complaint**

Warning Issued
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (50F - Cold Holding). Per employee prepped at 8:30am. Chef discarded. **Warning**
[24] No consumer advisory for raw/undercooked food
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed dishwasher reached 129°F. 3rd cycle per monitor wash temp. 129°F and final rinse 129°F. **Warning**
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**
[10-05-5] In-use utensil stored in 71 degrees Fahrenheit. Employee placed on stove to reach temperature. **Corrected On-Site** **Warning**
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (50F - Cold Holding). Per employee peeped at 8:30am. Chef discarded. **Warning**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no soapy at the handwash sink near coffee station **Repeat Violation** **Warning**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no food thermometer in kitchen area. Chef was able to bring one and calibrated. **Repeat Violation** **Warning**
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (50F - Cold Holding). Per employee prepped at 8:30am. Chef discarded. **Warning**
[10-05-5] In-use utensil stored in 71 degrees Fahrenheit. Employee placed on stove to reach temperature. **Corrected On-Site** **Warning**
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no food thermometer in kitchen area. Chef was able to bring one and calibrated. **Repeat Violation** **Warning**
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed dishwasher reached 129°F. 3rd cycle per monitor wash temp. 129°F and final rinse 129°F. **Warning**
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Due to dishwasher not reaching proper temperatures, clean food equipment is not sanitized properly. Operator will set up three compartment sink to sanitize food contact dishes and equipments.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no soapy at the handwash sink near coffee station **Repeat Violation** **Warning**
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (50F - Cold Holding). Per employee peeped at 8:30am. Chef discarded. **Warning**