This is where we call out restaurants that rack up 30 or more violations on a single inspection because if you hit 30 or more, consumers need to know.
This week, we have three.
Maruchi Supermarket and Cafeteria in Hialeah tops the list with 43 violations following an inspection based on a complaint.
Inspectors found everything from dead roaches and mold-like buildup in an ice machine to food temperature violations, standing water, and multiple repeat violations.
Bocas House in Miami also makes the list with 34 violations.
Inspectors cited damaged and missing ceiling tiles, food temperature issues, an improperly sanitizing dish machine, employee training problems, and several repeat violations.
And over on Key Biscayne, Papercrane Thai & Sushi lands on the Dirty 30 list with exactly 30 violations. Among the issues: mold-like buildup inside the ice machine, food temperature violations, improperly sanitized food-contact surfaces, employee training deficiencies, and food safety concerns involving raw fish.
Thirty or more violations is not bad luck, it’s a choice, and it’s unacceptable. You have to do better.
**MARUCHI SUPERMART AND CAFETERIA
92 EAST 8TH STREET
HIALEAH
INSPECTION BASED ON A COMPLAINT
INSPECTION DATE 6/9
43 VIOLATIONS FOUND
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance at front counter.”
“Bowl or other container with no handle used to dispense food. Observed cup with no handle inside whole wheat container under preparation table at front counter.”
“Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer handle soiled outside of walk in cooler at kitchen area.”
“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in freezer at kitchen area. Also observed all around kitchen area and outside walk in cooler. **Warning**
“Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling tile at dry storage area. Also observed several ceiling tiles with water damage all around dry storage area at kitchen area.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean metal containers to inverted stored on top of shelf on preparation at cook line area at kitchen area. Employee inverted metal containers at the time of inspection.”
“Clean utensils stored between equipment and wall. Observed several utensils stored between wall and three compartment sink at kitchen area. Operator removed during inspection.”
“Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table next to soups area at front counter.”
“Dead roaches on premises. Observed 1 dead roach on the floor outside of walk in cooler at kitchen area. Employee discarded during inspection. Also observed 1 dead roach under three compartment sink at kitchen area. Operator discarded dead roach during inspection.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several personal items on top of preparation tables at cook line at kitchen area.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees engaged in food preparation wearing jewelry all around front counter.”
“Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with no hair restraint at kitchen area. Employee put a hat during inspection.”
“Floor area(s) covered with standing water. Observed standing water on the floor all around dry storage area.”
“Floor soiled/has accumulation of debris. Observed accumulation of debris under dry storage shelves next to walk in cooler at kitchen area.”
“Food stored on floor. Observed taro root sacks stored on the floor at outside walk in cooler.”
“Hole in or other damage to wall. Observed hole on the wall next to mop sink at front counter.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer outside of walk in cooler at kitchen area.”
“In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door handle at cook line at kitchen area. Employee removed tong from oven door handle at the time of inspection. Repeat Violation.”
“In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board on top of preparation table at kitchen area. Employee removed wet towel during inspection.”
“Insect control device installed over food preparation area. Observed bug zapper installed over food establishment at dry storage area.”
“Lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers. Observed all around kitchen area.”
“No Heimlich maneuver/choking sign posted. Provided to operator during inspection.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled outside of walk in cooler at kitchen area. Also observed vent with soiled accumulation at kitchen area. Repeat Violation.”
“Open dumpster lid.”
“Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 employees water bottles stored inside reach in freezer next to back walk in cooler at kitchen area.”
“Reuse of single-service or single-use articles. Observed several single service containers stored outside of walk in cooler next to dishwasher machine at kitchen area.”
“Standing water in bottom of reach-in-cooler. Observed standing water on reach in cooler at front counter.”
“Stored food not covered. Observed several food containers stored uncovered inside walk in cooler next to dishwasher machine at kitchen area. Repeat Violation.”
“Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. Observed all around kitchen area.”
“Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled at kitchen area.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler walls with accumulation of soiled at kitchen area. Also observed walls with soiled accumulation all around kitchen area.”
“Working containers of food removed from original container not identified by common name. Observed sugar and salt container not identified on top of preparation table at kitchen area. Employee identified during inspection. Observed sugar container not identified on top of preparation table next to coffee machine at front counter.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cooked black beans (48F - Cold Holding) stored inside pot at walk in cooler next to dishwasher machine. As per operator for more than 4 hours. Stop sale issued.”
“Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored on top of a case of cucumber and a case of celery on shelf at walk in cooler next to dishwasher machine at kitchen area. Repeat Violation.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked black beans (48F - Cold Holding) stored inside pot at walk in cooler next to dishwasher machine. As per operator for more than 4 hours. Stop sale issued.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Corn tamales (125F - Hot Holding) inside pot at kitchen area. Employee reheated during inspection. Corn tamales (183F - Reheating). Also observed Baked chicken (107F - Hot Holding); Cooked meat (110F - Hot Holding); Fried pork belly (96F - Hot Holding) inside steam table at front counter.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bibb under dishwasher machine at kitchen area.”
“Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at clean supplies room at front counter.’
“Handwash sink used for purposes other than handwashing. Observed a plastic container inside hand wash sink at front counter.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen entrance. Employee provided paper towel during inspection.”
“No probe thermometer provided to measure temperature of food products. Repeat Violation.”
“Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator during inspection.”
“Sink compartments of three-compartment sink too small to accommodate utensils or equipment.”
**BOCAS HOUSE
10200 NW 25TH ST.
DORAL
INSPECTION DATE 6/2
34 VIOLATIONS FOUND
“Accumulation of debris on exterior of ware washing machine.”
“Bowl or other container with no handle used to dispense food.”
“Ceiling tile missing.”
“Ceiling/ceiling tile shows damage or is in disrepair.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.”
“Cove molding at floor/wall juncture broken/missing.”
“Cutting board has cut marks and is no longer cleanable.”
“Employee beverage container in ice machine/ice bin.”
“Equipment in poor repair.”
“Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Repeat Violation.”
“Exterior door has a gap at the threshold that opens to the outside.”
“Floor tiles missing and/or in disrepair Repeat Violation.”
“Floors not maintained smooth and durable.”
“Food stored on floor.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit.”
“Light shield for lights in food preparation, food storage or ware washing are missing end caps.”
“No copy of latest inspection report available.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.”
“Opened employee beverage container in a cold holding unit with food to be served to customers.”
“Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation.”
“Standing water in bottom of reach-in-cooler.”
“Time/temperature control for safety food thawed in an improper manner.”
“Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. Repeat Violation.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Dish machine chlorine sanitizer not at proper minimum strength.”
“Nonfood-grade bags used in direct contact with food.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling Repeat Violation.”
“No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine.”
“No plan review submitted and approved - renovations were made or are in progress.”
“No written procedures available for use of time as a public health control to hold time/temperature control for safety food.”
“Required employee training expired for some employees.”
**PAPERCRANE THAI & SUSHI
328 CRANDON BLVD.
KEY BISCAYNE
INSPECTION DATE 6/10
30 VIOLATIONS FOUND
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.”
“Bowl or other container with no handle used to dispense food.”
“Ceiling/ceiling tile shows damage or is in disrepair.”
“Exterior door has a gap at the threshold that opens to the outside.”
“Fly sticky tape hanging over food/food preparation area/food-contact equipment.”
“Food stored on floor.”
“In-use tongs stored on equipment door handle between uses.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit.”
“Interior of refrigerator or freezer in disrepair/has exposed insulation.”
“No handwashing sign provided at a hand sink used by food employees.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Working containers of food removed from original container not identified by common name.”
“Dish machine chlorine sanitizer not at proper minimum strength.”
“Food-contact surfaces not sanitized after cleaning, before use.”
“Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Toxic substance/chemical improperly stored.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.”
“Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink used for purposes other than handwashing.”
“Identity of food or food product misrepresented.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.”
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