MARAKAS PIZZA CORAL WAY CORP

Name: MARAKAS PIZZA CORAL WAY CORP
Address: 7032 SW 24 ST, MIAMI, FL, 33155, US
Rating: 16.5

7032 SW 24 ST, MIAMI, FL 33155

License #2337229

🍕 Pizza/Italian ℹ️

16.5 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 10 findings · 1 critical

Routine - Food

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Quick take

MARAKAS PIZZA CORAL WAY CORP in MIAMI currently holds an InspectFL Health Score of 16.5 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 October 15, 2026. Across those visits, inspectors documented 96 total violations — 25 critical, 25 major, 46 minor.

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The latest inspection on October 15, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

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MARAKAS PIZZA CORAL WAY CORP has a rough inspection history. Would you risk it?

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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: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Operator removed scoop to clean and sanitize
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no available measuring tools for both high temperature dishwasher.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not completely self closing for both female and male restrooms.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap on bottom threshold of back exit door.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed soiled the interior of reach in freezer on cover of fruit juice debri and other substance Operator cleaned and sanitized.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior of the ice machine.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handles not above mashed malanga with garlic inside reach in cooler. Chef removed from container.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented one 6lb can of pineapple and one can 6lbs of tomatoe ketchup. Operator removed from pile to return to supplier.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on bottom shelves housing clean food equipment in warewashing area.
[08B-38-4] Food stored on floor. Observed a bag of onions on the floor inside walk in cooler. Operator removed and stored properly.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black substance. Observed interior of coffee bean grinder heavily soiled. Observed fruit juicer soiled with old food debris. Manager removed juicer for cleaning.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[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 phone and cup located on shelf with clean pots and pans. Employee removed items.
[08B-38-4] Food stored on floor. Observed cases of Mayonnaise stored on floor in walk in cooler.
[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 ice scoop handle touching ice inside container at front counter. Employee removed ice container.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at womens bathroom.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons not inverted above coffee machine
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server begin portioning ice at front counter, no handwash
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook remove gloves, touch face, and then donned gloves, no handwash.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cheese stored over raw beef in walk in cooler. Manager rearranged products
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with date mark of more than 7 days at reach in cooler at expo area.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes and then handled single service trays at front counter, no hand wash.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with date mark of more than 7 days at reach in cooler at expo area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked Shrimp (122F - Hot Holding) at room temperature at preparation area. As per manager, product held at room temperature for less than 1 hour. Employee took product to walk in cooler.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200 plus ppm) Sanitizer Bucket (Chlorine 200 plusppm) Manager diluted solution with water. Finally reading 100ppm
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of minimum cooking temperature for chicken. Discussed with manager.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unaware of minimum cooking temperature for chicken. Discussed with employee.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at preparation area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed server rinsing metal cup at handsink near coffee machine.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic spatula in disrepair at ware washing area.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sinks at cook line and preparation area. Employee replenished soap

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Observed bag of onions stored on floor at walk in cooler.
[33-16-4] Open dumpster lid.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 food employees don gloves, no hand wash.
[12A-02-4] Server handled soiled dishes or utensils and then handled single service trays at front area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced cheese (48F - Cold Holding); marinara (47F - Cold Holding) at preparation cooler at pizza area. As per person in charge, less than 1 hour. Advised person in charge to take products to freezer to rapidly chill.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine solution at 200 plus ppm. Employee turned water on to dilute.
[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 chlorine solution at 200 plus ppm. Employee took solution to dilute with water.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can. Employee removed item.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dishwasher machine at 156F.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bathrooms and ware washing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area and ice cream area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin preparing food at cook line, no hand wash. Manager coached employee and employee washed hands.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wipe hands on wiping cloth at cook line. Manager coached employee.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed container of milk stored inside ice machine. Manager removed milk.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef stored over lettuce at walk in cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of crab croquetas, ham croquetas, lasagna and cooked chicken marked with dates more than 7 days. Manager discarded products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed container of milk stored inside ice machine. Manager removed milk.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (51F - Cold Holding) at reach in cooler at pizza preparation area. As per manager, for approximately 1 hour. Manager closed unit lid.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled with black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at back preparation area.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at back preparation area, ware washing and expo area.
[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. Provided policy via email. Manager printed and some employees reviewed and signed.
[31B-03-4] No soap provided at handwash sink. Observed at back preparation area, ware washing area and cook line. Manager replenished soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of crab croquetas, ham croquetas, lasagna and cooked chicken marked with dates more than 7 days. Manager discarded products.