DirtyFLRestaurant Inspection Data

KARLA MALDONADO

Food safety records indicate KARLA MALDONADO in MIAMI has 4 inspections with a 3.8/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

414 SW 22 AVE

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 4 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 10943551

Met Inspection Standards

1 basic

  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

11/5/2024· 1y 4mo ago

  • N/A:No Violations Were Observed

10/25/2023· 2y 4mo ago

Visit ID: 8504828

Met Inspection Standards

1 int

  • 16-08-4:Intermediate - - From initial inspection : Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. - From follow-up inspection 2023-10-25: Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Time Extended**

9/20/2023· 2y 5mo ago

Visit ID: 8332725

Follow-up Inspection Required

3 high, 6 int, 5 basic

  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store cooked chicken, cooked tacos and cheese.
  • 01B-02-5:High Priority - 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 cream (55F - Cold Holding); cheese (51F - Cold Holding) all cold holding at room temp near cook line. Operator discarded products. **Correct
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream (55F - Cold Holding); cheese (51F - Cold Holding) all cold holding at room temp near cook line. Operator discarded products. Corrected On-Site
  • 11-27-4:Intermediate - 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. Provided vomit and diarrheal hand out. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection observed Jenny Savion and Angie Pineda. No employee training certificate provided.
  • 11-26-1:Intermediate - 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 reporting health agreement form to operator. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 16-08-4:Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.