- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar and on front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in reach in freezer. Raw frozen fish not in container or covered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico de gallo63°f, cheese61°f, ham55°f **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Inside dry storage room
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. At bar
|
11/12/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Ceiling tile missing and some in disrepair inside dry storage room.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes69°f, cut lettuce61°f, pico de gallo55°f, cheese68°f, / at time of call back inspection cut lettuce 53°f, pico de gallo 56°f, cheese 51°f
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Inside dry storage room
|
11/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing and some in disrepair inside dry storage room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Cloth covering plantains
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Storage shelf with rust that has pitted the surface. On shelf where large pots are inverted underneath prep table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves Civiche
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes69°f, cut lettuce61°f, pico de gallo55°f, cheese68°f,
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Hot water not provided at employee handwash sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Inside dry storage room
|
09/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. On steam table cooked rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken breast
- Basic - Cloth used as a food-contact surface. Covering tortillas
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee water
- Basic - Food stored on floor. Potatoes in kitchen
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Corn in kitchen also food in reach in freezers
- Basic - Plumbing system in disrepair. 3 compartment sink in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Tortillas
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 51°f, cut lettuce 49°f
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef 123°f, beans 129°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 7 employees no CFM
|
1/21/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Back bar area
|
10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.cup to scoop out ice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.walking cooler fan covers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.to cover tortillas
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Woman bags
- Basic - Food stored in a location that is exposed to splash/dust.sliced raw beef left out of temperature hanging on a pipe next to hood system
- Basic - Ice scoop handle in contact with ice.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.shelves by mixer
- Basic - Stored food not covered in walk-in cooler.some items
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans from previous night at 87 degrees according to management
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee dropped raw beef on the floor,washed it to cook it
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Live, small flying insects in food preparation area. By coffee station
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Beans cooked from previous day according to management
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.ground pork,soups
- High Priority - Raw animal food stored over cooked food.eggs over cooked chiken
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.oven cleaner
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. Mozzarella
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Back bar area
- Intermediate - Hot water not provided/shut off at employee handwash sink.bathroom
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.beans from previous night according to management
- Intermediate - Soil residue in food storage containers.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
|
8/23/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ready to eat **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not 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. Operator put trays with ice **Corrected On-Site** **Warning**
|
7/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with salad **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. Milk jugs used for juices **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef at 110 F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 60 F, lettuce 58 F, salsa 58 F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ready to eat **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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** **Warning**
- Intermediate - Reach-in cooler not 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. Operator put trays with ice **Corrected On-Site** **Warning**
|
4/22/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. work table
- Critical - Observed encrusted material on can opener.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. walking cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. most coolers
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most reach in coolers
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair walking coolers door
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food debris in most kitchen equipment.
- Observed wall soiled with accumulated grease. throghout the kitchen.
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : 12-20-2010.
- No copy of latest inspection report.
|
10/20/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. walking
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipments
- Floors not maintained smooth and durable. thrghout the kitchen
- Observed grease accumulated under cooking equipment.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No copy of latest inspection report.
|
3/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed equipment in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood
- Observed residue build-up on nonfood-contact surface. all kitchen equipment very dusty
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed water draining onto handsink from a/c
- Floors not constructed easily cleanable.kitchen
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. kitchen area
- Lights missing the proper shield, sleeve coatings or covers. walking
- No copy of latest inspection report.
|
1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gasketsall coolers
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface.all kitchen equipment
- Floors not maintained smooth and durable.
- Observed wall soiled with accumulated food debris. throughout
- Lights missing the proper shield, sleeve coatings or covers. walking
|
9/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Palapa Hondurena, 2699 Biscayne Blvd Un# 2, Miami, FL »