DirtyFLRestaurant Inspection Data

MARTICA CAFETERIA

MARTICA CAFETERIA in Miami, Florida has accumulated 5 health inspections with a mixed compliance history, totaling 13 high-priority, 15 intermediate, and 17 basic violations. The average food safety rating is 1.8 out of 5, with a stable recent trend and no violations reported in the last 90 days. Overall, the restaurant shows ongoing compliance challenges across key safety categories.

Last inspection: 4 weeks ago · 6 reports on file

1008 SW 1 ST

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13590019

Met Inspection Standards

1 high, 7 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on top of oven.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 08B-38-4:Basic - Food stored on floor. Observed oil containers on floor at the end of cook line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing sign at HWS.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing at ambient temperature at 3 compartment sink, coached cook on correct procedures.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached cook on correct procedures.
  • 11-07-5:Intermediate - 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. Provided form to operator via email.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed containers and plates stored inside HWS. Employee removed. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Cook purchase bleach during inspection. Corrected On-Site
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of minimum hot holding temperature.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and cooked shredded chicken inside RIC no date marked, as per cook from 24 hours prior. Repeat Violation

12/5/2025· 4mo ago

Visit ID: 10889344

Met Inspection Standards

3 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed WWC on top of prep table.
  • 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. Observed employee scratch face and continue to work with food preparation. Coached employee on proper handwashing. Employee washed hands on site. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef inside reach in cooler with no date marking.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handwashing sink. Operator removed onsite.

2/20/2025· 1y 1mo ago

1 high, 4 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Observed oil on floor by kitchen oven. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed inside reach in freezer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer inside handwashing sink, operator removed. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and cooked ground beef inside reach in cooler no date marked, as per operator for more than 24 hours prior.

7/24/2024· 1y 8mo ago

1 high, 4 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at front counter.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no waste receptacle or covered at restroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor next to oven at cook line. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside restroom.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler by cook line.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook enter kitchen to start preparing placed gloves, no hand washing prior. Coached cook on correct procedures, cook washed hands. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil stored inside hand washing sink, operator removed. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware how to conduct thermometer calibration, coached manager on correct procedures.

2/7/2024· 2y 2mo ago

Visit ID: 8606288

Met Inspection Standards
  • N/A:No Violations Were Observed

2/6/2024· 2y 2mo ago

Visit ID: 8596995

Follow-up Inspection Required

8 high, 6 int, 4 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee not using triple sink in correct order. Employee soaping up dishes in middle sink without water, then rinsing with running water, and no sanitizer. Discussed with operator and provided Training material distributed during this inspection to operator for manual dishwashing. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Container of oil stored on floor near fire extinguisher.
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment does not have mop sink. Establishment is currently using mop sink as hand wash sink. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Box with sealed packages of to go trays stored on floor near fire extinguisher equipment.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to remake sanitizer solution
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then touched utensils without washing hands. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then handled clean dishes without washing hands in between. Discussed with operator. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled tortilla with bare hands that is not being heated to a minimum of 145F Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment operating without a license.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects near triple sink.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with a non food grade thank you bag in reach in freezer and reach-in fridge.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cheese in fridge.
  • 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink across from sandwich press has been removed and employees are using mop sink nearby as hand wash sink. Operator working on reinstalling hand wash sink during this inspection. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used for storage of miscellaneous supplies. Operator removed items from hand wash sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from stove. Operator replenished paper towels. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink across from stove.

Additional Information

Google Rating

★★★★☆ (4.2/5)
(98 reviews)

Opening Hours

Monday:7:00 AM – 5:00 PM
Tuesday:7:00 AM – 5:00 PM
Wednesday:7:00 AM – 5:00 PM
Thursday:7:00 AM – 5:00 PM
Friday:7:00 AM – 5:00 PM
Saturday:8:00 AM – 5:00 PM
Sunday:7:00 AM – 5:00 PM
✓ Currently Open

Features

✓ Cafe
✓ Store

Restaurant Features

Breakfast
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

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