MAYAMEX RESTAURANT

Name: MAYAMEX RESTAURANT
Address: 886-892 N KROME AVE, HOMESTEAD, FL, 33030, US
Rating: 67

886-892 N KROME AVE, HOMESTEAD, FL 33030

License #2325247

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67 Grade F / 100

Failing Health Score

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Latest inspection

July 14, 2026 · 27 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAYAMEX RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 14, 2026. Across those visits, DBPR recorded 27 total findings; InspectFL has detailed violation rows for 21 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on July 14, 2026 shows 21 observation rows: 3 critical, 5 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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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 cook beef at walk in cooler. As per manger for less than 2 days. Advised manager on proper labeling.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled surface at front counter.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwashing sink at front counter, handwashing sink in the kitchen, and next to the three compartment sink soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and plastic containers stacked together not properly air dried at shelves across the triple sink.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at handwashing sink in the kitchen.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions.
[51-18-6] No copy of latest inspection report available.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry food and dish racks.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food employee failed to changed gloves after changing tasks. Coach employee.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen entrance. Also observed inside of the walk in cooler.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager showed up in the middle of the inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across cook line. As per operator for more than 4 hours.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink used to stored whipping cloth sanitizer bucket at front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across cook line. As per operator for more than 4 hours.

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