Mambo's Grill
Last inspected: Feb 12, 2026
10
Score
Public records show nine inspections at Mambo's Grill stretching back to 2022. The most recent report on file is from Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 21 violations per visit lately, up from roughly 11 violations before.
“Exterior door has a gap at the threshold that opens” comes up most often, recorded seven times in the inspection record.
Compared to other Homestead restaurants (averaging 70), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
7
Critical latest
6
Major latest
14
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
7 critical violations. 6 major violations. 14 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (123F - Hot Holding) on steam table at cook line, as per employee less than 3 hours. Employee proceeded to reheat rice. **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Observed medicine on shelves above reach in cooler at cook line, employee removed during inspection. **Corrected On-Site**
41-07-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cooked beef steak stored next to raw beef steak on shelves at walk in cooler. Employee stored properly during inspection. **Corrected On-Site**
08A-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked chicken on shelves at walk in cooler. Employee stored properly during inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaging food preparation and changing tasks without changing gloves. Coached employee on proper procedures.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood mix (45F - Cold Holding) at cook line,as per employee less than 2 hours. Employee add ice cubes during inspection. **Corrective Action Taken**
03A-02-5
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. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee moved to dishwashing area. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee cleaning oysters on hand wash sink at kitchen area. Employee removed all food items during inspection. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
31B-05-4
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. Provided form to operator.
02A-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 lobster, cooked beef steak stored next and cooked chicken at walk in cooler not date marked, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed on tomatillo sauce in reach in cooler at cook line, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler at cook line, employee removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phones on shelves above reach in cooler at cook line, employee removed all items during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation without a hair restraint at kitchen area.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
36-01-4
Basic - Food stored on floor. Observed cooking oil container stored on floor next to ice machine, employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored a cooking oil container next to ice machine. Operator moved ice scoop to dishwashing area. **Corrective Action Taken**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed next to hand wash sink at kitchen area. Employee removed during inspection. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths not on sanitizer solution bucket at front bar and at kitchen area.
21-12-4
10
Dec 12, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable cutter solid with food debris at kitchen area. Also observed soiled can opener blade, operator moved to dishwashing area. **Corrective Action Taken** - From follow-up inspection 2025-12-12: Still observed soiled can opener blade. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler. - From follow-up inspection 2025-12-12: Still observed. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken gaskets in reach in. Observed at cook line by walk in cooler. - From follow-up inspection 2025-12-12: Still observed. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. - From follow-up inspection 2025-12-12: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed at cook line (right side). - From follow-up inspection 2025-12-12: Still observed. **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units throughout kitchen. - From follow-up inspection 2025-12-12: Still observed. **Time Extended**
23-03-4
70
Sep 10, 2025
Routine - Food
6 critical violations. 10 major violations. 13 minor violations.
View 29 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
12A-07-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment is offering raw swai ceviche.
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked shrimp on shelves at walk in cooler, operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw steak stored on same tray on shelves at walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade tomato sauce (41F - Cold Holding) dated on 08/23 on shelves at walk in cooler. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade tomato sauce (41F - Cold Holding) dated on 08/23 on shelves at walk in cooler. Operator discarded during inspection.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked beans not date marked on rack at walk in cooler. As per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
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 expired training for Isaac Vasquez and Evelin Vazquez.
53B-05-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable cutter solid with food debris at kitchen area. Also observed soiled can opener blade, operator moved to dishwashing area. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and wiping cloths inside hand wash sink at kitchen area. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No soap provided at handwash sink. Observed at kitchen area, operator restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters container without a tag, operator segregated raw oysters to be discarded. **Corrected On-Site**
01C-01-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
31B-05-4
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.
02A-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on drainboards or equivalent. Observed at 3 compartment sink.
16-15-4
Basic - Equipment in poor repair. Observed broken gaskets in reach in. Observed at cook line by walk in cooler.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
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 sugar and flour containers across ice machine. Operator stored properly. **Corrected On-Site**
10-01-5
Basic - Light shield damaged/in disrepair. Observed at cook line (right side).
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units throughout kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
22-16-4
Basic - Stored food not covered. Observed cooked beans, cooked octopus and cooked homemade salsas not covered on shelves at walk in cooler.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
8
Feb 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
78
Oct 7, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-07: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. - From follow-up inspection 2024-10-07: **Time Extended**
35B-01-4
86
Jul 19, 2024
Routine - Food
4 critical violations. 9 major violations. 14 minor violations.
View 27 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray bottle in shelves at kitchen area. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked black beans on shelves inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish on shelves at walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (123F - Hot Holding); beans (132F - Hot Holding); on steam table, as per employee less than 2 hours. Employee proceeded to reheat food. **Corrective Action Taken**
03B-01-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw shrimp stored inside HWS in kitchen area. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container at kitchen area. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed some missing ceiling tiles at kitchen area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at kitchen area.
36-32-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic food containers at kitchen area.
24-26-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of ice machine.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° next to steam table. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at kitchen area.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside HWS at kitchen area. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area. **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed oil and vinegar bottles not labeled with common names at cook line.
02D-01-5
Basic - Stored food not covered. Observed cooked pork container not covered inside walk in cooler. **Corrected On-Site**
08B-12-5
11
Feb 28, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked. **Corrected On-Site**
31B-02-4
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. Provided form during inspection,
11-27-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles at kitchen area.
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
64
Jul 7, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at kitchen area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed floor with standing water under reach in cooler located in front of the grill.
36-22-4
86
Sep 21, 2022
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
41
Frequently Asked Questions
When was Mambo's Grill last inspected?
The most recent health inspection at Mambo's Grill on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Mambo's Grill?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited seven times, more than any other issue at Mambo's Grill.
How does Mambo's Grill compare to other restaurants in Homestead?
Mambo's Grill most recently scored 10 out of 100, which is lower than the Homestead average of 70.
Has Mambo's Grill's inspection record improved over time?
No. Recent inspections at Mambo's Grill have averaged around 21 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mambo's Grill 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 Mambo's Grill inspected?
Based on the inspection history on file, Mambo's Grill is inspected around three times per year on average.
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