DirtyFLRestaurant Inspection Data

MADRID TAPAS Y VINOS RESTAURANTS

MADRID TAPAS Y VINOS RESTAURANTS in Miami, Florida has undergone 7 health inspections, with 3 high-priority, 20 intermediate, and 41 basic violations observed across inspections. In the last 90 days, 22 violations have been recorded, with an average food safety rating of 2.5/5, though the recent trend appears to be improving. Overall, the establishment shows ongoing compliance concerns alongside a improving trajectory in safety practices.

Last inspection: 3 weeks ago · 7 reports on file

525 NW 42 AVE

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13659701

Follow-up Inspection Required

2 int, 3 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2026-03-26: Accumulation of debris inside warewashing machine. Warning **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2026-03-26: Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, missing the proper shield, sleeve coatings or covers, located at cooking line. Warning - From follow-up inspection 2026-03-26: Lights in food preparation, missing the proper shield, sleeve coatings or covers, located at cooking line. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2026-03-26: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Felix, Esther, jose, Rafael, Sliyed, Virginia, Ricardo, Sergio, Javier, Anthony and Roberto Warning - From follow-up inspection 2026-03-26: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Felix, Esther, jose, Rafael, Sliyed, Virginia, Ricardo, Sergio, Javier, Anthony and Roberto . **Time Extended**

3/25/2026· 3w ago

Visit ID: 13528261

Follow-up Inspection Required

9 int, 8 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 24-05-4:Basic - Clean cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line. Warning
  • 06-09-1:Basic - 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 raw salmon Commercially processed reduced oxygen packaged, in walk in cooler. Discussed and coached operator in proper methods. Operator removed from package. **Corrective Action Taken** Warning
  • 27-25-4:Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Warning
  • 10-07-4:Basic - In-use kitchen utensil stored in standing water at 85 F. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
  • 38-07-4:Basic - Lights in food preparation, missing the proper shield, sleeve coatings or covers, located at cooking line. Warning
  • 27-10-4:Basic - No hot running water at mop sink. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination, located at cooking line. During the inspection employee removed items placed them correctly. Corrected On-Site Warning
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Warning
  • 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Warning
  • 27-08-4:Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed preparation table shelves rusted, located at cooking line. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Felix, Esther, jose, Rafael, Sliyed, Virginia, Ricardo, Sergio, Javier, Anthony and Roberto Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

9/23/2025· 6mo ago

Visit ID: 10926760

Met Inspection Standards

1 int, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer, located at dry storage.
  • 22-08-4:Basic - Interior of microwave has accumulation off grease/food debris.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

1/6/2025· 1y 3mo ago

1 high, 3 basic

  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged trash outside of dumpster at time of inspection. Manager placed in garbage during inspection. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall behind dishwasher.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area unsealed concrete.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored behind cooked fish in prep top. Operator changed order. Corrected On-Site

7/30/2024· 1y 8mo ago

2 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Throughout kitchen area, replaced damaged floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves throughout.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 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.

4/25/2024· 1y 11mo ago

Visit ID: 8551038

Met Inspection Standards

2 high, 4 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of work table.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Clean under kitchen stove.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-10-4:High Priority - 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. Kitchen Prep cook. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage at 48 f in make line. Cooked place sausage inside walk in cooler.
  • 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. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

11/13/2023· 2y 5mo ago

Visit ID: 8377380

Met Inspection Standards

2 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Corrected On-Site

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Last Enriched At: 5/14/2025
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