Martica Cafeteria
Last inspected: Mar 19, 2026
29
Score
The health department has logged eight inspections at Martica Cafeteria, the earliest from 2022. The latest inspection on file is from Mar 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded five times in the inspection record.
Restaurants in Miami average 74, so Martica Cafeteria trails the local norm. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
7
Major latest
8
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached cook on correct procedures.
12A-07-5
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. Provided form to operator via email.
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and cooked shredded chicken inside RIC no date marked, as per cook from 24 hours prior. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers and plates stored inside HWS. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Cook purchase bleach during inspection. **Corrected On-Site**
22-38-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of minimum hot holding temperature.
53A-14-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on top of oven.
24-05-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed oil containers on floor at the end of cook line.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing sign at HWS.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing at ambient temperature at 3 compartment sink, coached cook on correct procedures.
06-01-5
29
Dec 5, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face and continue to work with food preparation. Coached employee on proper handwashing. Employee washed hands on site. **Corrected On-Site**
12A-10-4
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef inside reach in cooler with no date marking.
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handwashing sink. Operator removed onsite.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed WWC on top of prep table.
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
50
Feb 20, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
50
Jul 24, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Feb 7, 2024
Food-Licensing Inspection
No violations found.
100
Feb 6, 2024
Food-Licensing Inspection
8 critical violations. 6 major violations. 4 minor violations.
View 18 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to remake sanitizer solution
22-42-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then touched utensils without washing hands. **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then handled clean dishes without washing hands in between. Discussed with operator. **Warning**
12A-29-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled tortilla with bare hands that is not being heated to a minimum of 145F **Warning**
09-01-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment operating without a license.
50-08-7
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects near triple sink.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with a non food grade thank you bag in reach in freezer and reach-in fridge.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cheese in fridge.
08A-05-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink across from sandwich press has been removed and employees are using mop sink nearby as hand wash sink. Operator working on reinstalling hand wash sink during this inspection. **Corrective Action Taken** **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used for storage of miscellaneous supplies. Operator removed items from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from stove. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer
05-08-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink across from stove.
31B-03-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee not using triple sink in correct order. Employee soaping up dishes in middle sink without water, then rinsing with running water, and no sanitizer. Discussed with operator and provided Training material distributed during this inspection to operator for manual dishwashing. **Corrective Action Taken**
16-13-5
Basic - Food stored on floor. Container of oil stored on floor near fire extinguisher.
08B-38-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment does not have mop sink. Establishment is currently using mop sink as hand wash sink. **Warning**
29-27-4
Basic - Single-service articles improperly stored. Box with sealed packages of to go trays stored on floor near fire extinguisher equipment.
25-05-4
14
Feb 8, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 10-1-2022 **Admin Complaint**
50-17-3
High Priority - Container of medicine improperly stored. Observed pill Bottles inside mop sin. **Corrected On-Site** **Repeat Violation**
41-07-4
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. **Repeat Violation**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Portable drain board inside employees hand washing sink.
31A-11-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside kitchen refrigerator. **Repeat Violation**
05-09-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
45
Jul 20, 2022
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Dietary supplements kitchen shelves. **Repeat Violation**
41-07-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed paper, cups inside employees hand washing kitchen area. **Repeat Violation**
31A-11-4
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. **Corrected On-Site**
11-07-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed owner with no hair nets while working with food.
13-03-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Bathroom not conveniently located and accessible to employees. Observed Storage items inside.
32-19-4
Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator handles.
23-24-4
Basic - Floor soiled/has accumulation of debris. Underneath 3 compartment sink, stove, coffee equipment. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave, oven, **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot box, refrigerator unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on top of kitchen stove top, refrigerator, working table, **Repeat Violation**
23-03-4
Basic - Operator does not permit customers to use bathroom. **Corrected On-Site**
32-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
33
Frequently Asked Questions
When was Martica Cafeteria last inspected?
The most recent health inspection at Martica Cafeteria on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Martica Cafeteria?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Martica Cafeteria.
How does Martica Cafeteria compare to other restaurants in Miami?
Martica Cafeteria most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Martica Cafeteria's inspection record improved over time?
Results have been roughly steady. Inspections at Martica Cafeteria have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Martica Cafeteria 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 Martica Cafeteria inspected?
Based on the inspection history on file, Martica Cafeteria is inspected around two times per year on average.
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