- No Violations Were Observed
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without immediately cooling the food after the initial heating process. Poultry (wings)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings, held at room temperature.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Poultry, (wings).
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Wings are partially cooked on one side, then being cooled at room temperature.
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous food for less than 4 hours, moved to cooler that maintains adequate temperature
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All potentially hazardous food move to a cooler that maintains adequate temperature
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Less than 4 hours
- Equipment or utensils not designed or constructed with a handle
- No suitable facilities provided to store employee clothing and other possessions. **Corrected On-Site**
- Critical - Observed employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12/4/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food. RAW EGGS OVER RTE. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper strength.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation. This violation must be corrected by : 6/13/2011.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
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4/13/2011 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3-COMP SINK
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair.[ hot water handle on kitchen hand sink is broken]
- Critical. Hand wash sink lacking proper hand drying provisions.[ kitchen ]
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Pepperoni next to raw meats in walk in cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site. Restroom for employee's hot water was adjusted to 100 F.
- Missing drain plug at dumpster.
- Observed open dumpster lid. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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