MARIACHI CHAPIN RESTAURANT

Name: MARIACHI CHAPIN RESTAURANT
Address: 10827 SW 40 ST, MIAMI, FL, 33165, US
Rating: 38.3

10827 SW 40 ST, MIAMI, FL 33165

License #2314350

🫔 Latin American ℹ️

38.3 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MARIACHI CHAPIN RESTAURANT in MIAMI currently holds an InspectFL Health Score of 38.3 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 14, 2026. Across those visits, inspectors documented 82 total violations — 12 critical, 24 major, 46 minor.

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Record snapshot

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The latest inspection on October 14, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

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Inspector notes

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Would you eat here?

MARIACHI CHAPIN RESTAURANT has a rough inspection history. Would you risk it?

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: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen prep area and lounge area with water damage.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn across from the stove.
[08B-38-4] Food stored on floor. Observed plastic oil container stored on the floor. Employee remove it.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (104 F - Hot Holding); beans (105 F - Hot Holding)at the kitchen area. As per employee foods were cooked less than 2 hours ago. Employee was advised to reheat food to 165°F.
[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. Employee did not know how to sanitize utensils. Employee was coached.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for L Orozco and Y Rodriguez expired on March -10 -26.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle stored on the preparation table at cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee serving soup and prepping food not wearing hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in cooler door handle broken, cooler located at cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle.
[22-08-4] Interior of oven has accumulation of food debris, oven located at cook line.
[35B-13-4] Screening is not 16-mesh to the inch. At back storage room area.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers, stored on prep tables.
[14-06-4] Wood food-contact surface not properly sealed. Wooden shelves not sealed, at back storage room.
[08A-04-5] Raw animal food stored over or with unwashed potatoes.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the prep cooler at cook line raw chicken stored over raw pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler raw pork (50F - Cold Holding); pork tamales (53F - Cold Holding); raw pork (50F - Cold Holding); hot dogs (49F - Cold Holding); raw pork (49F - Cold Holding); milk (48F - Cold Holding), operator stated that he was recently cleaning and organizing the cooler, less than 1 hour ago, and that was the reason the cooler temperature rose above 41F. Instructed employee to monitor and keep checking temperature in the unit to ensure the temperature goes down.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at prep area blocked by a small chest freezers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at preparation area at back kitchen with several items stored in it. Containers and box. Employee removed it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside container of sugar at back preparation area.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pots not inverted at back storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook cutting onions not wearing hair restraint.
[08B-38-4] Food stored on floor. Observed bag of salt stored on floor at back preparation area.
[32-23-4] Observed toilet seat missing at womens bathroom.
[35B-13-4] Screening is not 16-mesh to the inch. Observed at back storage room.
[08B-12-5] Stored food not covered. Observed bowl of flour not covered at back storage area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (85F - Hot Holding) at steam table. As per employee, more than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (85F - Hot Holding) at steam table. As per employee, more than 4 hours.
[29-34-4] Vacuum breaker missing at hose bibb. Observed hose connected above 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed citrus juicer soiled with old food debris at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed towel and sponge stored inside hand sink at front counter.
[14-14-4] Nonfood-grade basting brush used in food.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 3 propane tanks at back storage room.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter, kitchen, preparation room and storage room.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed plastic bottles of Clamato stored on floor at front counter area.
[36-24-5] Hole in or other damage to wall. Observed hole in wall near womens bathroom.
[35B-13-4] Screening is not 16-mesh to the inch. Observed at storage room adjacent to cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw beef at reach in cooler at cook line. Operator rearranged products.
[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.
[22-02-4] Food-contact surface soiled with old food debris. Observed lemon juicer soiled with old food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at back preparation room. Operator replenished soap.
[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.
[31B-03-4] No soap provided at handwash sink. Observed at back preparation room. Operator 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 tamales, beans and beef with noodles not date marked at walk in cooler. As per operator, products were prepared on the previous day.