MACILLON GRIO FISH AND CHICKEN
1026 NE 167 ST · MIAMI · Dade County · FL 33162
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetables mix (49F – Cooling); rice mix (50F – Cooling); red beans (50F – Cooling) stored inside the walk in cooler over night, as per operator.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed vegetables mix (49F – Cooling); rice mix (50F – Cooling); red beans (50F – Cooling) stored inside the walk in cooler over night, as per operator.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pickliz (53F – Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F – Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F – Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (125F – Hot Holding); fish patty (131F – Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box. **Corrective Action Taken**
Intermediate 3
11-27-4Intermediate – 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. Emailed form to operator. **Corrected On-Site**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employee in preparation of food in the kitchen with no manager on site. Manager showed up 20 minutes after inspection started. **Corrected On-Site**
11-26-1Intermediate – 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. Emailed form to operator. **Corrective Action Taken**
Basic 3
14-11-5Basic – Equipment in poor repair. Observed reach in cooler ambient temperature at 57F.
08B-38-4Basic – Food stored on floor. Observed chayote case on the floor in the kitchen. Operator removed and stored properly. **Corrected On-Site**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
Inspector observations synchronized from DBPR on October 10, 2026 1:12 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.