- Basic - Ceiling in disrepair. By 3 CS
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Front area storage by coffee machine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a location that is exposed to splash/dust.outside area used for preparation and food storage
- Basic - Food stored in a room/shed that is not fully enclosed. Back door patio area used as preparation area and for the storage of food
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair. RIF handle
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Unnecessary items on the premise.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Outside prep area
- Basic - Wall soiled with accumulated grease.
- Basic - Water draining onto floor surface. Hand wash sink PVC.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. At prep area.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over jam at prep table.
- High Priority - Roach activity present as evidenced by approximately 30 plus live roaches found in wooden shelving above 3 compartment sink located next to cook line area
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Small flying insects in front area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink missing in food preparation room or area.back preparation room
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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10/06/2014 | Routine - Food | Emergency order recommended |
- Basic - Ceiling in disrepair. By 3 CS
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a location that is exposed to splash/dust.outside area used for preparation and food storage
- Basic - Food stored in a room/shed that is not fully enclosed. Back door patio area used as preparation area and for the storage of food
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-contact equipment in poor repair. RIF handle
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Unnecessary items on the premise.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Outside prep area
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. At prep area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink missing in food preparation room or area.back preparation room
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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10/06/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food stored in a room/shed that is not fully enclosed.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
- Basic - Food stored in a room/shed that is not fully enclosed.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Working containers of food removed from original container not identified by common name.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected with self-closing doors.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.front
- Critical - No conspicuously located thermometer in holding unit.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed food stored on floor.box of oranges Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.bread cooling on top of hand washing sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sandwich/ now leaving one on display and rest will be kept in reachin Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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6/27/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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