THE COCINITA MIAMI Inspection – June 19, 2026

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce at a temperature of 49 f in the make line station. cook placed bags of ice on the product to lower the temperature. , to below 41 f **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#10Intermediate11-27-4

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.

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Clean all kitchen cutting boards, from mold like substance.

#12Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

Basic 8

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Under kitchen work table.

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed containers of food on kitchen floor.

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Clean interior of all kitchen coolers inside, from food debris.

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Clean dirty kitchen walls where is needed. Food spills

#7Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch