What is Macita's Restaurant's health inspection score?

Macita's Restaurant has a SafeDine safety score of 22 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Macita's Restaurant last inspected?

Macita's Restaurant was last inspected on March 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Macita's Restaurant have?

Macita's Restaurant has 99 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Macita's Restaurant safe to eat at?

Macita's Restaurant has a safety score of 22/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Macita's Restaurant serve?

Macita's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Macita's Restaurant

Name: Macita's Restaurant
Address: 18533 S. DIXIE HWY, Miami, 33157
Rating: 22

18533 S. DIXIE HWY, Miami

Last Inspected: 3/30/2026

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0Poor

American•South Miami

Ranked #196 of 213 in South MiamiBetter than 22% of american restaurants

Declining

5 inspections

Last: Mar 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

19.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

10x

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-81

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-24 pts

Best practices • 2 pts each

Inspection Timeline

-32 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 19/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (22/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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18533 S. DIXIE HWY, Miami, FL 33157

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Violation Timeline

Oct 2025

1 inspections

4 high priority

1 intermediate

6 basic

Oct

Jan 2026

3 inspections

11 high priority

10 intermediate

46 basic

Mar 2026

1 inspections

5 high priority

16 basic

Mar

Inspection History

5 records on file

2 Routine - Food2 Complaint Full1 Routine

Mar 26

Routine - Food InspectionLatestInspection Completed - No Further Action

5 High16 Basic

21 total5 risk factors

0/100inspection score

−126 pts

High Priority (6)

−90 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10

Intermediate (4)

−20 pts

01CShellstock tags missing or shellstock commingled−5
02BNo consumer advisory for raw/undercooked animal food−5
12AHands not clean or not washed properly−5
27Water source not safe; no hot/cold water under pressure−5

Basic (3)

−16 pts

02DFood not properly labeled or not in original container(3x)−6
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(4x)−8

Base deductions−126 pts

Risk factor bonus (5× +5)−25 pts

Jan 26

Routine - Food InspectionCall Back - Complied

3 Basic

3 total1 risk factor

94/100inspection score

−14 pts

High Priority (1)

−10 pts

03FTime as a Public Health Control not followedRisk Factor−10

Basic (2)

−4 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Complaint Full InspectionCall Back - Complied

2 High3 Med16 Basic

21 total3 risk factors

23/100inspection score

−104 pts

High Priority (3)

−70 pts

03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(5x)Risk Factor−50
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

12AHands not clean or not washed properly−5
31AHandwash sink not accessible or used for other purposes−5

Basic (5)

−24 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(6x)−12
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−104 pts

Risk factor bonus (3× +5)−15 pts

Jan 26

Complaint Full InspectionWarning Issued

9 High7 Med27 Basic

43 total6 risk factors

0/100inspection score

−234 pts

High Priority (6)

−140 pts

01AFood obtained from unapproved sourceRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(3x)Risk Factor−30
03ETCS food not reheated to 165°F for hot holding(2x)Risk Factor−20
03FTime as a Public Health Control not followed(6x)Risk Factor−60
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (6)

−60 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food(2x)−10
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly(2x)−10
22Food-contact surfaces not clean and sanitized(4x)−20
31AHandwash sink not accessible or used for other purposes−5

Basic (7)

−34 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(3x)−6
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(7x)−14
32Bathroom not clean or properly supplied−2
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−234 pts

Risk factor bonus (6× +5)−30 pts

Oct 25

Routine Inspection

4 High1 Med6 Basic

11 total

43/100inspection score

−64 pts

High Priority (3)

−30 pts

01Raw food stored above ready-to-eat food−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10

Intermediate (6)

−30 pts

12Employee not following handwash procedures−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (2)

−4 pts

36Trash containers not covered−2
53No licenses/permits displayed−2

Base deductions−64 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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