MOJITOS CUBAN CUISINE
8000 Southwest 8th Street
Miami, Florida, 33144
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
3
Intermediate
5
Basic
11
Total
19
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents above rack with chemicals next to handsink. As per operator; tech is coming to replace. **Corrective Action Taken**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cold unit across cook line with ambient temperature of 50F. The following foods stored above: cut tomato (50F - Cooling); cut lettuce (55F - Cooling); pico de gallo (55F - Cooling) .Items were placed on heavy ice for rapid chill. As per operator, food has been there less than 3 hours prior to inspection.
- 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 Mahi filets thawing in ROP in standing water. Operator placed under running water and cut open packages and fish is fully cooked. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at line across steam table: 80F. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven handles across steam table.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers throughout kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Mahi filets thawing in standing water of 43F. Operator placed under running water.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler rust on surface of shelves.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar containers with no label, operator named. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on rack above prep table: pork skin in oil (60F - ambient) . As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on rack above prep table: pork skin in oil (60F - ambient) . As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on rack next to handsink at kitchen entrance above plates used for food for customers.
- 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. Observed no form or kit on site. Inspector provided form via email. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed aprons stored in handsink at warewash area. Operator removed during inspection. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees with expired food handler training11/24. As per manager, appointment set up for them to be renewed.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle next to handsink where chemicals are stored with no label. Operator wrote down name during inspection. Corrected On-Site
Food safety inspection conducted on 1/23/2025 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line, located at cooking line.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 100°F. Employee discarded water, and removed and washed utensils. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues, located at servers station. During the inspection employee cleaned it. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw whole fish stored inside the walk in cooler. Employee removed items and placed them correctly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it.Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 4/4/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at rear of kitchen. Warning - From follow-up inspection 2024-04-04: At time of callback inspection observed ice bin still soiled. **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed for reach in cooler across from cook line. Warning - From follow-up inspection 2024-04-04: At time of callback inspection observed cooler not in use with no TCS food. Operator waiting on technician. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards on prep tables across from cook line. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed cutting board no longer cleanable. **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered cup of water stored on prep table across from cook line. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed uncovered cup of water stored on prep. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled with food build up. Warning - From follow-up inspection 2024-04-04: Observed at reach in cooler gaskets throughout kitchen soiled with food build up. **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed in walk in cooler, trays of marinated meats already cooled, not covered. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed trays of marinated meats already cooled,uncovered. **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed throughout kitchen area, about 5+ live flying insects with a few landing on a cutting board where an employee was prepping food. Advised chef to clean and sanitize cutting board. Observed at runners station about 2 live flying insects. Observed at lobby bar area , about 10+ live flying insects flying above open ice bin and landing on counter top/ bar menu. Warning - From follow-up inspection 2024-04-04: At time of callback inspection observed 7 live flying insects in kitchen area of establishment on the ceiling near the ice bin. Admin Complaint
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, containers of raw chicken stored over raw beef. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed raw chicken stored over raw beef and fish in walk in cooler. **Time Extended**
- 14-14-4:Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used at coffee station area of kitchen. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed paint brush used at coffee station. **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 4/3/2024
High Priority
5
Intermediate
2
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at rear of kitchen. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed at prep table cooler condiment cups used as scoops in containers of pico de gallo and Parmesan cheese. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled throughout kitchen area. Warning
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed for reach in cooler across from cook 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 in walk in cooler, packages of mahi-mahi in commercially processed reduced oxygen packaging not removed from packaging prior to thawing process. Chef began removing fish from packaging during inspection. **Corrective Action Taken** Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards on prep tables across from cook line. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered cup of water stored on prep table across from cook line. Warning
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee at cook line drinking soda from an open uncovered cup at cook line. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave at cook line prep table. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled with food build up. Warning
- 08B-12-5:Basic - Stored food not covered. Observed in walk in cooler, trays of marinated meats already cooled, not covered. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed throughout kitchen area, about 5+ live flying insects with a few landing on a cutting board where an employee was prepping food. Advised chef to clean and sanitize cutting board. Observed at runners station about 2 live flying insects. Observed at lobby bar area , about 10+ live flying insects flying above open ice bin and landing on counter top/ bar menu. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, containers of raw chicken stored over raw beef. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch exit door with gloves then proceeded to prepare croquettes without changing gloves. Chef spoke with employee. Warning
- 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 at desert reach in cooler, tres leches (47F - Cold Holding). As per chef was placed 4/1/24. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at desert reach in cooler, tres leches (47F - Cold Holding). As per chef was placed 4/1/24. Chef removed to discard. Observed at reach in cooler across from cook line cooked chicken (47F - Cold Holding); shrimp (51F - Cold Holding). As per chef for less than 1 hour. Chef removed items and placed into walk in cooler for rapid cooling. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed 3 hand wash sinks in kitchen area all blocked by serving stands. Chef removed stands from in front of sinks. Corrected On-Site Warning
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used at coffee station area of kitchen. Warning
Food safety inspection conducted on 4/3/2024 revealed 18 total violations (5 high priority, 2 intermediate, 11 basic).
Inspection on 1/18/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2023 Admin Complaint
- 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. Observed food debris throughout can opener.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 1/18/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).