MAMAN SOUTH BRICKELL
MAMAN SOUTH BRICKELL in MIAMI has 2 health inspections on record with an overall food safety rating of 1.0/5. Food safety practices have remained consistent.
Last inspection: 1 months ago · 2 reports on file
1300 BRICKELL BAY DR CU2, MIAMI 33131
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
2/27/2026· 1mo ago
Visit ID: 13602885
Met Inspection Standards2 high, 5 int, 10 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.
- 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 food preparation area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris underneath kitchen oven, cooking equipment.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of kitchen oven.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish at 54 f inside kitchen, mixed greens at 59 f , raw onions at 49 f on make line off temperature. cook placed ice on top of the product. **Corrective Action Taken**
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
12/23/2025· 3mo ago
Visit ID: 13593449
Met Inspection Standards1 high, 3 int, 6 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen staff wearing jewelry during food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen floor.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven accumulation of food debris.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen staff.
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.