Inti.Mo by Juan Chipoco
Last inspected: Apr 16, 2026
67
Score
Inti.Mo By Juan Chipoco Llc, located at 840 1st Street in Miami Beach, Florida, underwent a moderate-risk inspection on April 16, 2026. This inspection resulted in one critical, one major, and three minor violations. Previous inspections for this Mexican/Latin establishment have also predominantly fallen into the medium-risk category.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Food stored on floor. Observed oil containers on floor at end of cook line.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
67
Jan 14, 2026
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored over cheese inside WIC. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (52F - Cold Holding); meat balls (52F - Cold Holding) at ambient temperature at cook line prep table, as per chef for approximately 30 minutes prior. **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
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. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles with no date marked inside WIC, as per cook for more than 24 hours prior. **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Observed DBPR hotels and restaurants license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Observed bottles of water stored on the floor inside WIC. Observed oil containers stored on floor at dry storage area. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
43
Jan 5, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
86
Aug 1, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed establishment with no oysters consumer advisory, manager print and post at establishment entrance. **Corrected On-Site**
02A-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed bottles of water stored on floor at dry storage area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout reach in cooler at cook line.
21-12-4
67
Mar 17, 2025
Routine - Food
3 major violations.
View 3 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Supervisor/Person in Charge Present
FL-01
74
Nov 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in the walk-in cooler. The chef moved the fish to the bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the last 4 tags were not dated.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed. The operator printed it and filled it out during the inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice bucket not stored inverted between uses. The cook inverted the buckets. **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The chef removed it. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 83°F. at the cook line. The chef poured out the water. **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
50
Jun 20, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 packages of corvina and 8 packages salmon fully defrosted at walk-in cooler and reach-in cooler at cookline. **Warning**
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed on corvina and salmon packaging at walk-in cooler and cookline reach-in cooler. **Warning**
03G-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (69F - Cold Holding) at cookline. As per chef, one hour. Product was moved to reach-in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Observed no soap at bar hand washing sink. **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator doing reduced oxygen packaging of salmon, corvina, wagyu, and ox tail without without HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed salmon, corvina, wagyu, and ox tail missing production time and date on packaging. **Warning**
03G-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline. **Warning**
36-34-5
Basic - Food stored on floor. Observed water bottles stored on floor at walk-in cooler. **Warning**
08B-38-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed duck breasts packages without production hour or date on packaging at walk-in cooler and reach-in cooler. As per chef, less than 48 hours. **Warning**
03G-53-1
37
Feb 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking clean equipment out of dishwasher without washing hands, discussed with operator
12A-13-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Employee eating in a food preparation or other restricted area. Employee drinking can of soda on hot line, then in prep area, sat can on clean prep table, discussed with manager
12B-02-4
67
Mar 7, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Observed: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4- hour limit.Observed sushi rice time mark exceeds 4 hour limit. Operator corrected time mark. **Corrected On-Site** **Warning** Priority: High Priority
03F-01-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (50F - Cold Holding); raw fish (50F - Cold Holding); cheese (50F - Cold Holding); raw bean sprouts (50F - Cold Holding), as per operator items were brought from walk in cooler to reach in cooler at approximately 3 hours ago, operator placed all items on ice to rapid chill. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
Intermediate - Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no HACCP plan for Vacuum packaged cooked oxtails **Warning** Priority: Basic
03G-50-1
Intermediate - Observed: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked oxtails vacuum package missing label **Warning** Priority: Intermediate
03G-06-5
Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sandy food handler training is expired **Warning** Priority: Intermediate
53B-14-5
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beverages at bar area containing raw egg whites not identified with consumer advisory on menu **Warning** Priority: Intermediate
02B-01-5
Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** Priority: Intermediate
03F-10-5
Basic - Observed: Ceiling vents soiled with accumulated debris above cookline **Warning** Priority: Basic
36-34-5
Basic - Observed: Equipment in poor repair. Observed reach in cooler gaskets torn next to server ice cream freezer. **Warning** Priority: Basic
14-11-5
Basic - Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** Priority: Intermediate
16-46-4
39
Aug 1, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener taken to three compartment sink. **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.chef placed the knife on magnet. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
74
Nearby Restaurants