When was Churromania in Miami last inspected?

Churromania in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 20, 2026. Inspection type: Failure to Renew Food Permit - Met Sanitation Inspection Requirements.

How many inspections has Churromania in Miami had?

Churromania in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Churromania in Miami find?

Churromania in Miami was most recently inspected by FDACS on March 20, 2026 (Failure to Renew Food Permit - Met Sanitation Inspection Requirements).

Has Churromania in Miami had any stop-sale or stop-use orders?

No, Churromania in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Churromania in Miami

Name: Churromania in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

8888 Sw 136th St Ste K101, Miami, FL 33176

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Cm the Falls LLC
FDACS Estab #: 363802

Overview

Churromania in Miami, FL has 2 FDACS food safety inspections on record with 12 violations.

2FDACS Insp.

12Violations

Last inspected FDACS: March 20, 2026

Churromania in Miami: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 20, 2026 — Failure to Renew Food Permit - Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The issues described regarding Request #5153809 were addressed with the person in charge during the inspection. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.

Risk-Based Violations

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Kitchen - Chlorine sanitizer measured over 200ppm at the ware wash sink. COS, sanitizer concentration was remade. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager at food establishment.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes. o

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen - Hot Dogs were found thawing at ambient temperature in ware wash sink with no running water. COS, water faucet was turned on.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen - Unlabeled containers of sugar and flour found stored on preparation table.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Kitchen - Mop stored directly on floor and not held to air dry.

2023 — 1 inspection

Mar 15, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: RICHARD BRASHER, ENVIRONMENTAL SPECIALIST II

Comments: Employee Health Guidelines and reporting agreement provided. Also, V and D cleanup procedures and dishwashing guidelines.

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Bakery: equipment and utensils not sanitized after cleaning. COS. The staff was shown how to properly set up the 3 compartment sink and the utensils were sanitized. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

The person in charge could not answer foodborne illness related questions. Information emailed to manager. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

No written procedure for discharge of vomitus or diarrhea. Information emailed. o Print Date: 3/15/2023 Page 1 of 3

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Bakery: no handwash sign at hand sink. o

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Bakery: No hair restraint on cook. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Bakery: no sanitizer test strips. COS. Test strips obtained during the inspection. x

Churromania in Miami: Frequently Asked Questions

When was Churromania in Miami last inspected?: Churromania in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 20, 2026. Inspection type: Failure to Renew Food Permit - Met Sanitation Inspection Requirements.
How many inspections has Churromania in Miami had?: Churromania in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Churromania in Miami find?: Churromania in Miami was most recently inspected by FDACS on March 20, 2026 (Failure to Renew Food Permit - Met Sanitation Inspection Requirements).
Has Churromania in Miami had any stop-sale or stop-use orders?: No, Churromania in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Churromania in Miami?: The most frequently cited FDACS violations at Churromania in Miami are: 7-204.11: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P; 3-501.13: Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D); 3-302.12: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12.