MARIN KITCHEN CAFE INC

Name: MARIN KITCHEN CAFE INC
Address: 7805 SW 24 ST #120, MIAMI, FL, 33155, US
Rating: 49.7

7805 SW 24 ST #120, MIAMI, FL 33155

License #2336020

☕ Café/Breakfast ℹ️

49.7 Grade F / 100

Failing Health Score

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Latest inspection

November 6, 2025 · 21 findings · 6 critical

Routine - Food

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Quick take

MARIN KITCHEN CAFE INC in MIAMI currently holds an InspectFL Health Score of 49.7 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 November 6, 2025. Across those visits, inspectors documented 85 total violations — 15 critical, 11 major, 59 minor.

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Record snapshot

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The latest inspection on November 6, 2025 shows 21 observation rows: 6 critical, 2 major, and 13 minor.

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Inspector notes

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MARIN KITCHEN CAFE INC 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: Met Inspection Standards
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed outside of bathroom.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance at front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around preparation area at kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed at preparation area at kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on top of preparation area at kitchen area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-08-5] Ice scoop handle in contact with ice. Observed inside ice machine at front counter. Employee stored properly during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong stored on hot holding unit handle at front counter. Employee stored properly during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to double door reach in cooler at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed double door reach in cooler gaskets soiled at kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at double door reach in cooler at kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at front counter.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee engaged in food preparation not changing gloves after touching her face. Employee removed gloves and washed hands during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside non food grade bag inside mini chest freezer at kitchen area. Chef removed it from bag and stored properly during inspection. Also observed raw meat stored inside non food grade bag at double door reach in cooler. Chef removed it from bag and stored properly during inspection.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 1 can stored under preparation area at kitchen. Operator discarded it during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored on top of ready to eat vegetables. Operator removed it during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (49 F - Cold Holding) at double door reach in cooler. As per operator for less than 4 hours. Operator placed it in reach in freezer for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cheese Tequenos (118F - Hot Holding) at hot holding unit at front counter. As per operator for less than 4 hours. Operator increased the temperature of hot holding unit during inspection. Also observed Ham Croquettes (116F - Hot Holding) at hot holding unit at front counter. As per operator for less than 4 hours. Operator increased the temperature of hot holding unit during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at preparation table at kitchen area.
[14-14-4] Nonfood-grade basting brush used in food. Observed at coffee machine at front counter.

Disposition: Emergency order recommended
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen area not smooth and easily cleanable. Observed ceiling tiles at front counter where food preparation is done not smooth and easily cleaned.
[35A-03-4] Dead roaches on premises. Observed two dead roaches next to reach in freezer by window at dining area. One dead under roach under preparation table at kitchen area.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at front counter. Employee removed ice scoop during inspection.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed pasta salad at self service reach in cooler located at dining area no production date. As per operator, product was made two days prior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of double door reach in cooler at kitchen area soiled with debris next to interior vent.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind small refrigerator soiled with grease like substance located next to cook line. Observed wall next to kitchen entrance soiled with food debris.
[01B-07-4] Food with mold-like growth. See stop sale. Observed at reach in double door cooler Moldy pork. Operator discarded product.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed three live roaches above entrance in kitchen area and two behind reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed CROQUETTE FILLING (50F - Cold Holding); MILK (51F - Cold Holding); CUT CHEESE (55F - Cold Holding) at double door reach on cooler located at kitchen area..
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed CROQUETTE FILLING (50F - Cold Holding); MILK (51F - Cold Holding); CUT CHEESE (55F - Cold Holding) at double door reach on cooler located at kitchen area..

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on microwave handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable Observed at kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed food employee portioning beans at front counter, no hair restraint. Employee donned hat.
[36-73-4] Floor soiled/has accumulation of debris. Observed underneath hand sink at front counter.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sliding door reach in cooler shelves soiled at kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at front counter.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Advised person in charge to place cloths inside sanitizer solution.
[31A-10-4] Equipment drain line draining into handwash sink at kitchen.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bathroom.
[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 employee health reporting agreement to manager and employee signed.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 77F at front counter. Raw water for approximately 3 minutes.