PUERTO MADERO

Name: PUERTO MADERO
Address: 12879 SW 88 STREET, MIAMI, FL, 33186, US
Rating: 65.8

12879 SW 88 STREET, MIAMI, FL 33186

License #2334009

🌮 Mexican/Latin ℹ️

65.8 Grade F / 100

Failing Health Score

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Latest inspection

December 5, 2025 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PUERTO MADERO in MIAMI currently holds an InspectFL Health Score of 65.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 60 total violations — 14 critical, 10 major, 36 minor.

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Record snapshot

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The latest inspection on December 5, 2025 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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PUERTO MADERO 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
[12B-13-4] Employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored on tray in reach in cooler where desserts are stored. Operator removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of salt and rice.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed sealed frozen packages of swai filets placed in reach in cooler to thaw. Operator removed from packaging.
[08B-38-4] Food stored on floor. Observed at walk in coolers 4 boxes of steaks stored on floor. Operator removed and stored into crates,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout. Employee began to clean all.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood filters soiled with heavy grease build up.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed next to kitchen exit door. Operator removed and stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler unit raw shelled eggs stored over uncovered containers of swai filets. Operator removed and stored correctly.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at cook line.
[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 at front butcher area for individual containers of chimmychurri in reach in cooler. Operat began to place labels.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on prep table across from standing reach in freezer in kitchen area.
[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 on prep table across from standing reach in freezer next to back exit door.
[08B-38-4] Food stored on floor. Observed box of sweet potatoes stored on floor under prep table across from standing reach in freezer in kitchen area. Operator stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board on prep table across from cook line.
[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 alfajores for self service at front counter dessert station not properly labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with an accumulation of grease.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter coffee station.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at dessert prep table in kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour not labeled at bottom shelf prep table across from cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) on prep table across from cook line. As per operator for about 2 hours. Operator voluntarily discarded butter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink across from cook line blocked by trash can and cleaning supplies. Operator removed trash can and cleaning supplies.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink at front counter meat station with food remnants and sponge inside sink. Operator removed sponge and cleaned sink during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing alcohol not labeled on front counter next to desert display case.

Disposition: Met Inspection Standards
[08B-52-4] Food stored under dripping water line. Observed potatoes salad stored under dripping water from the refrigeration system at walk in cooler. Operator relocated the products.
[21-05-5] Cloth used as a food-contact surface. Observed operator cleaned the raw beef with wet towel at front counter.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting at shelf in front of dishwasher machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between reach in coolers preparation area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. At walk in cooler. Operator provided the thermometer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at preparation area and front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed oranges not washed prior to use them at juicer machine.
[14-09-4] Two Cutting board has cut marks and is no longer cleanable at preparation area.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed potatoes (10:45 am) (99F - Cooling); mashed potatoes (11:50 am) (88F - Cooling) at preparation area. Cooling rate 11 grades/hr. Operator moved the product to the walk in cooler for rapid cooling.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cooked chicken and cooked beef. Operator relocated the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at drawers reach in cooler preparation area. Operator relocated the 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 milk with expiration date 09-29-24 and 10-06-24. Operator segregation the gallon of milk to be discarded.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed milk with expiration date 09-29-24 and 10-06-24. Operator segregation the gallon of milk to be discarded.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled surfaces at preparation table and then touching diced tomatoes with the same gloves. Operator was instructed that the gloves need to be changed with change task. Operator changed the gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (124 F - Hot Holding) at hot box front counter. As per operator for less than two hours. Operator moved the product to the kitchen to be reheated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed residue of food inside of hand wash sink front counter.