MARTICA CAFETERIA

Name: MARTICA CAFETERIA
Address: 1008 SW 1 ST, MIAMI, FL, 33130, US
Rating: 39.9

1008 SW 1 ST, MIAMI, FL 33130

License #2314380

🌴 Cuban/Caribbean ℹ️

39.9 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARTICA CAFETERIA in MIAMI currently holds an InspectFL Health Score of 39.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 69 total violations — 16 critical, 24 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 7, 2024

The latest inspection on September 21, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MARTICA CAFETERIA 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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 cooked beans and cooked shredded chicken inside RIC no date marked, as per cook from 24 hours prior.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at HWS, employee turned back on.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed food stored inside thank you bag at RIF.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.

Disposition: Met Inspection Standards
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached cook on correct procedures.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on top of oven.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Observed oil containers on floor at the end of cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing sign at HWS.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing at ambient temperature at 3 compartment sink, coached cook on correct procedures.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form to operator via email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed containers and plates stored inside HWS. Employee removed.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Cook purchase bleach during inspection.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of minimum hot holding temperature.
[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 cooked beans and cooked shredded chicken inside RIC no date marked, as per cook from 24 hours prior.

Disposition: Warning Issued
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee not using triple sink in correct order. Employee soaping up dishes in middle sink without water, then rinsing with running water, and no sanitizer. Discussed with operator and provided Training material distributed during this inspection to operator for manual dishwashing.
[08B-38-4] Food stored on floor. Container of oil stored on floor near fire extinguisher.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Establishment does not have mop sink. Establishment is currently using mop sink as hand wash sink.
[25-05-4] Single-service articles improperly stored. Box with sealed packages of to go trays stored on floor near fire extinguisher equipment.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to remake sanitizer solution
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then touched utensils without washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then handled clean dishes without washing hands in between. Discussed with operator.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled tortilla with bare hands that is not being heated to a minimum of 145F
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment operating without a license.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects near triple sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with a non food grade thank you bag in reach in freezer and reach-in fridge.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cheese in fridge.
[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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink across from sandwich press has been removed and employees are using mop sink nearby as hand wash sink. Operator working on reinstalling hand wash sink during this inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used for storage of miscellaneous supplies. Operator removed items from hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from stove. Operator replenished paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink across from stove.