MC KITCHEN
4141 Northeast 2nd Avenue
Miami, Florida, 33137
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle water. Manager moved and stored properly. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn in prep refrigerated tables at cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer Floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled above pizza oven and above grill.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean containers at drying rack with all labels.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
Food safety inspection conducted on 1/27/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 5/9/2024
High Priority
1
Intermediate
7
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on cutting boards at cook line. Operator removed drinks. Corrected On-Site Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, temped: 112.5F, 134.7F, 148.3F. Operator re-ran multiple times, temped 158.9F. Corrected On-Site
- 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served. Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
- 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.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fredy Leon, expired on 03/19/2024.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar. Observed ice cubes in handwash sink at kitchen.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 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. Repeat Violation Admin Complaint
- 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.
Food safety inspection conducted on 5/9/2024 revealed 9 total violations (1 high priority, 7 intermediate, 1 basic).
Inspection on 1/31/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (47F - Cold Holding); tomatoes (46F - Cold Holding); cheese (48F - Cold Holding); lettuce (47F - Cold Holding); ham (47F - Cold Holding); turkey (47F - Cold Holding) at mercado restaurant in reach in cooler, operator stated she is constantly opening cooler and lid kept open, he placed ice in bottom of unit to help cool fridge down. mushroom (64F - Cold Holding); rice cake (61F - Cold Holding); tomatoes (63F - Cold Holding); bacon (61F - Cold Holding) items in top portion of cooler in the middle of cooks line, cooler was turned off, operator turned unit on and moved all items to walk in freezer to rapidly drop. Retemps were taken items were dropping but not quite to 41F or below. meat sauce (49F - Cold Holding) item next to red sauce cooling at 118, manager placed meat sauce down below to drop temp. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-31: Mercado: Blue cheese 40, cooked onions 39, ham 42, turkey 42. Cooks line: mushroom 49, tomatoes 62 cooling 1 hour, red sauce 41, meat sauce 40, cheese 53. Ice was placed on items. Admin Complaint
Food safety inspection conducted on 1/31/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside/outside warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. Above coffee area in prep kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf over prep table on cooks line. Drink on shelf in reach in cooler. Operator moved all drinks. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Cutting board behind bar with cracks in it.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives in between reach in coolers on cooks line. Operator removed knives. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Dessert reach in cooler in prep room.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels directly lining containers in walk in cooler (basil etc).
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/2023. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (47F - Cold Holding); tomatoes (46F - Cold Holding); cheese (48F - Cold Holding); lettuce (47F - Cold Holding); ham (47F - Cold Holding); turkey (47F - Cold Holding) at mercado restaurant in reach in cooler, operator stated she is constantly opening cooler and lid kept open, he placed ice in bottom of unit to help cool fridge down. mushroom (64F - Cold Holding); rice cake (61F - Cold Holding); tomatoes (63F - Cold Holding); bacon (61F - Cold Holding) items in top portion of cooler in the middle of cooks line, cooler was turned off, operator turned unit on and moved all items to walk in freezer to rapidly drop. Retemps were taken items were dropping but not quite to 41F or below. meat sauce (49F - Cold Holding) item next to red sauce cooling at 118, manager placed meat sauce down below to drop temp. **Corrective Action Taken** Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of 4 way splitter attached to facet at mop sink.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing dates. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all certificates expired and missing most current staff member certificates. Repeat Violation Admin Complaint
- 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.
Food safety inspection conducted on 1/30/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).