MAMAN SOUTH BRICKELL

Name: MAMAN SOUTH BRICKELL
Address: 1300 BRICKELL BAY DR CU2, MIAMI, FL, 33131, US
Rating: 80.7

1300 BRICKELL BAY DR CU2, MIAMI, FL 33131

License #2335304

80.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAMAN SOUTH BRICKELL in MIAMI currently holds an InspectFL Health Score of 80.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 27 total violations — 3 critical, 8 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 27, 2026 shows 17 observation rows: 2 critical, 5 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish at 54 f inside kitchen, mixed greens at 59 f , raw onions at 49 f on make line off temperature. cook placed ice on top of the product.
[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.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of food preparation area.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of food debris underneath kitchen oven, cooking equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of kitchen oven.
[16-03-4] Accumulation of debris inside warewashing machine.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[21-10-4] Soiled dry wiping cloth in use.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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.

Community reaction

What do locals think?

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Community pulse