Rakachaka Grill & Mas
Last inspected: Nov 17, 2025
74
Score
The health department has logged nine inspections at Rakachaka Grill & Mas, the earliest from 2022. On Nov 17, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
Among Miami restaurants, this is a fairly standard result. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler Raw shell eggs stored above flan **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Corrected On-Site**
22-02-4
Basic - Food stored on floor. Storage room, bag of beans stored on the floor **Corrected On-Site**
08B-38-4
74
Jul 15, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: fried chicharronnes with meat (113-117F - Hot Holding). As per operator, prepared less than an hour before the inspection. Operator reheated to 167F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the prep tables
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler by the ice machine: cooked pork not date marked. As per operator cooked two days ago. Operator placed the date. **Corrected On-Site**
02C-02-5
70
Jan 2, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Double door stand up reach in cooler: raw beef stored above onions. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Dry storage area: raw chicken stored above raw beef, reach in cooler #3. **Corrected On-Site**
08A-20-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employee food handlers training missing the date of birth. All employees trained on 5/27/24. **Corrected On-Site**
53B-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bakery area: rice pudding not date marked, as per operator, prepared 3 days ago. Stand up reach in cooler in the kitchen: tamales prepared 2 days ago. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a speaker and employee book stored on a shelf with seasonings. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Inside the small closet in the dry storage area: bag on flour and beans stored on the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the prep kitchen.
22-20-5
52
Aug 30, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 67 f tamales 40 ibs 59 f cheese 69 f 30 ibs butter 59 f 8 ibs shell eggs 5 ibs at 58 f observed cooler not in working condition all food inside off temperature from sometime last night cooler when out. ( Stop sale was issued)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 210 ibs of raw beef 69 f cook tamales 40 ibs 59 f cheese 30 ibs 69 f butter 8 ibs 59 f eggs 5 ibs 58 f
01B-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed boxes of produce on dry storage area.
08B-38-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
47
Mar 22, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
50
Oct 25, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated cabinet: grilled chicken (99-102F - Hot Holding); fried cheese (114F - Hot Holding). As per operator, placed inside the heated cabinet 1 hour before the inspection. Operator reheated grilled chicken (171F - Reheating ); fried cheese (168F - Reheating). **Corrected On-Site**
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. **Corrected On-Site**
11-27-4
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. Discussed and provided the handout to the operator. Day shift employees were trained during the inspection **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. The heated cabinet temperature does not exceed 120F. grilled chicken (99-102F - Hot Holding); fried cheese (114F - Hot Holding) Discussed with the operator, the cabinet can not maintain the tics food at the proper temperature.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In front of the three compartment sink, 6 knives stored between two prep tables.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Double door reach in cooler by the ice machine with mold-like buildup.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. dry storage area: bottom shelf of the with liquid
22-16-4
58
May 18, 2023
Routine - Food
No violations found.
100
Mar 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Francisca Morales, 2months and Karen Vasquez, 3 months. - From follow-up inspection 2023-03-15: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Francisca Morales, 2months and Karen Vasquez, 3 months. **Time Extended**
53B-02-5
90
Sep 9, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Observed in the tortilla area floor drain by the oven draining slow. - From follow-up inspection 2022-09-09: Observed in the tortilla area floor drain by the oven draining slow. **Time Extended**
29-19-4
95
Frequently Asked Questions
When was Rakachaka Grill & Mas last inspected?
The most recent health inspection at Rakachaka Grill & Mas on file is from Nov 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Rakachaka Grill & Mas?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Rakachaka Grill & Mas.
How does Rakachaka Grill & Mas compare to other restaurants in Miami?
Rakachaka Grill & Mas most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Rakachaka Grill & Mas' inspection record improved over time?
Yes. Recent inspections at Rakachaka Grill & Mas have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rakachaka Grill & Mas means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rakachaka Grill & Mas inspected?
Based on the inspection history on file, Rakachaka Grill & Mas is inspected around three times per year on average.
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