Marabu
Last inspected: Mar 9, 2026
50
Score
Public records show eight inspections at Marabu stretching back to 2022. The latest inspection on file is from Mar 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 74, which Marabu's 50 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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 - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of milk like substance behind dish machine.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
50
Sep 2, 2025
Complaint Full
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed a chlorine concentration of 0 ppm at bar washing machine. Staff corrected issue and a new concentration of 100 ppm was recorded. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 tuna ROP bags fully thawed at reach-in cooler across from flat grill. Coached chef on correct procedure. Product was discarded.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw beef bags inside hand washing sink near office. Product was removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand washing sink. Paper was provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured at dry storage area.
51-11-4
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 3 tuna ROP bags fully thawed at reach-in cooler across from flat grill. Coached chef on correct procedure.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board across flat grill.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed staff cell phone stored inside slicer next to ice machine. Cell phone was removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed walk-in cooler gaskets and reach-in cooler gaskets across from flat grill in disrepair.
14-11-5
Basic - Food stored on floor. Observed plastic container of sugar cane stored on floor at wine walk-in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in freezer at dry storage. **Repeat Violation**
14-69-4
Basic - Light shield damaged/in disrepair. Observed light shield damaged over 3CS.
38-01-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal and plastic containers over 3CS.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed concentration at 0 ppm. Chef got new concentration at 200 ppm. **Corrected On-Site**
21-08-4
35
Jan 29, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Kitchen can opener, soiled.
22-02-4
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
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket.
23-03-4
64
Oct 4, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (122F - Hot Holding)at steam table. As per operator for approximately 1 hour prior, operator took chicken to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink at cook line.
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at dry storage area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped for customer self service at bar area.
25-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout cook line.
21-12-4
64
Apr 4, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Jan 30, 2024
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed interior of hand sinks in kitchen soiled with accumulated mold like substance. Observed slicer blade soiled. Observed can opener blade soiled.
22-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
16-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water off at hand sink in ware washing area. Chef turned hot water valve on. **Corrected On-Site**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in bread crumb container.
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
45
Jan 6, 2023
Complaint Full
5 major violations. 12 minor violations.
View 17 violations
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Sign provided. **Repeat Violation**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a tray covering the sinkby the ice machine. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar.
22-20-5
Basic - Ceiling tile missing. Observed in the dry storage area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware washing area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. **Repeat Violation**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed the ice bucket not inverted.
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cook line.
14-09-4
Basic - Food stored on floor. Observed case of cooking oil on the floor in the dry storage area. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The chef removed it.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. The cook removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed large plastic containers not labeled in the back room.
02D-01-5
33
Sep 30, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
Frequently Asked Questions
When was Marabu last inspected?
The most recent health inspection at Marabu on file is from Mar 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Marabu?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Marabu.
How does Marabu compare to other restaurants in Miami?
Marabu most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Marabu's inspection record improved over time?
No. Recent inspections at Marabu have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Marabu 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 Marabu inspected?
Based on the inspection history on file, Marabu is inspected around two times per year on average.
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