Macillon Grio Fish and Chicken
Last inspected: Jul 11, 2025
52
Score
Macillon Grio Fish and Chicken has been inspected seven times since 2022. The most recent visit was on Jul 11, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Reach-in cooler interior/shelves have accumulation” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Miami facility scores 74, putting Macillon Grio Fish and Chicken on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jul 11, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), operator remade Triple Sink (Quaternary 200ppm).
22-43-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing dishes with no sanitation solution prepared. Manager educated employee and made 3 compartment sink. **Corrected On-Site**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food storage containers soiled in the storage room.
22-02-4
Intermediate - Packaged food not labeled as specified by law. Observed cornmeal and flour without name labels.
02D-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed clear reach in cooler interior soiled.
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting. Throughout the kitchen and back storage room.
36-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the back storage room.
36-32-5
52
Feb 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Washing Fruits and Vegetables
FL-42
78
Aug 12, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 300+ppm), operator added more water Triple Sink (Quaternary 200ppm). **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Turkey (73F - Cold Holding); goat (64F - Cold Holding) stored on top of the prep table for less than 3 hours, as per operator. Items were placed in the reach in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by containers and a chair. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at the kitchen reach in cooler. Observed exterior of the microwave soiled. Operator cleaned during the inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed clean containers with old labels stuck on them.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Operator cleaned during the inspection.
22-16-4
58
Mar 13, 2024
Routine - Food
No violations found.
100
Mar 6, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (125F - Hot Holding); fish patty (131F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box. **Corrective Action Taken** - From follow-up inspection 2024-03-06: Observed chicken patty (112F - Hot Holding); fish patty (117F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection. Advised if time as a public health would be a best option. Provided form to operator. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator. - From follow-up inspection 2024-03-06: Observed turkey (48F - Cooling); rice mix (52F - Cooling); pickliz (51F - Cooling); cooked chicken (48F - Cooling) stored inside the reach in cooler over night, as per operator. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator. - From follow-up inspection 2024-03-06: Observed turkey (48F - Cooling); rice mix (52F - Cooling); pickliz (51F - Cooling); cooked chicken (48F - Cooling) stored inside the reach in cooler over night, as per operator. **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F - Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given. - From follow-up inspection 2024-03-06: Observed cut lettuce (54F - Cold Holding) stored on top of the steam table 1 hour before inspection. Advise operator to use time as a public health for cut lettuce and cut tomatoes that are used frequently and not stored inside the reach in cooler. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler ambient temperature at 57F. - From follow-up inspection 2024-03-06: Observed reach in cooler ambient temperature at 51F. **Admin Complaint**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-03-06: Reach-in cooler interior/shelves have accumulation of soil residues. **Time Extended**
22-16-4
50
Mar 5, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F - Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (125F - Hot Holding); fish patty (131F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box. **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
03D-02-5
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. Emailed form to operator. **Corrective Action Taken**
11-26-1
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. Emailed form to operator. **Corrected On-Site**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employee in preparation of food in the kitchen with no manager on site. Manager showed up 20 minutes after inspection started. **Corrected On-Site**
53A-05-6
Basic - Equipment in poor repair. Observed reach in cooler ambient temperature at 57F.
14-11-5
Basic - Food stored on floor. Observed chayote case on the floor in the kitchen. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
30
Nov 15, 2022
Routine - Food
11 minor violations.
View 11 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Employee cleaned. **Corrected On-Site**
22-09-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Kitchen floor soiled/has accumulation of debris.
36-73-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables are soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Frequently Asked Questions
When was Macillon Grio Fish and Chicken last inspected?
The most recent health inspection at Macillon Grio Fish and Chicken on file is from Jul 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Macillon Grio Fish and Chicken?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Macillon Grio Fish and Chicken.
How does Macillon Grio Fish and Chicken compare to other restaurants in Miami?
Macillon Grio Fish and Chicken most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Macillon Grio Fish and Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Macillon Grio Fish and Chicken have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Macillon Grio Fish and Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Macillon Grio Fish and Chicken inspected?
Based on the inspection history on file, Macillon Grio Fish and Chicken is inspected around three times per year on average.
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