DirtyFLRestaurant Inspection Data

RAKACHAKA GRILL & MAS

1280 Southwest 1st Street
Miami, Florida, 33135
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/2/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the prep kitchen.
  • 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 a speaker and employee book stored on a shelf with seasonings. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Inside the small closet in the dry storage area: bag on flour and beans stored on the floor. Corrected On-Site Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Double door stand up reach in cooler: raw beef stored above onions. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Dry storage area: raw chicken stored above raw beef, reach in cooler #3. Corrected On-Site
  • 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. Bakery area: rice pudding not date marked, as per operator, prepared 3 days ago. Stand up reach in cooler in the kitchen: tamales prepared 2 days ago. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employee food handlers training missing the date of birth. All employees trained on 5/27/24. Corrected On-Site

Inspection Date: 8/30/2024

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of produce on dry storage area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 210 ibs of raw beef 69 f cook tamales 40 ibs 59 f cheese 30 ibs 69 f butter 8 ibs 59 f eggs 5 ibs 58 f
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 67 f tamales 40 ibs 59 f cheese 69 f 30 ibs butter 59 f 8 ibs shell eggs 5 ibs at 58 f observed cooler not in working condition all food inside off temperature from sometime last night cooler when out. ( Stop sale was issued)
  • 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.

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8536462

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between 3 comp and wall.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8383177

  • 14-11-5:Basic - Equipment in poor repair. The heated cabinet temperature does not exceed 120F. grilled chicken (99-102F - Hot Holding); fried cheese (114F - Hot Holding) Discussed with the operator, the cabinet can not maintain the tics food at the proper temperature.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In front of the three compartment sink, 6 knives stored between two prep tables.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Double door reach in cooler by the ice machine with mold-like buildup.
  • 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. dry storage area: bottom shelf of the with liquid
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated cabinet: grilled chicken (99-102F - Hot Holding); fried cheese (114F - Hot Holding). As per operator, placed inside the heated cabinet 1 hour before the inspection. Operator reheated grilled chicken (171F - Reheating ); fried cheese (168F - Reheating). Corrected On-Site
  • 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. Corrected On-Site
  • 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. Discussed and provided the handout to the operator. Day shift employees were trained during the inspection **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(904 reviews)

Price Level

$

Opening Hours

Monday:10:00 AM – 7:00 PM
Tuesday:10:00 AM – 7:00 PM
Wednesday:10:00 AM – 7:00 PM
Thursday:10:00 AM – 7:00 PM
Friday:10:00 AM – 8:00 PM
Saturday:8:00 AM – 8:00 PM
Sunday:8:00 AM – 5:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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