- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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 drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.front prep area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the ones in the back
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.back reach in cooler
- Basic - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.front counter
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.*ham 50°F, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw poultry over raw beef in the reach in cooler in the front
- High Priority - Rodent bait not contained in a covered, tamper-resistant bait station.behind the refrigerator in the back by the three compartment sink
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands at the three compartment sink in the front **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink used for purposes other than handwashing.cutting board stored in the hand sink next to the three compartment sink in the back
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand wash sink in the back and in the bathroom used by the employees
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Refrigerator 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. The one next to the hand sink in the back
|
08/20/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling soiled with accumulated dust. Kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. Mop sink area
- Basic - Floor tiles missing. Under mop sink
- Basic - Floors not constructed to be easily cleanable. Kitchen area
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored in dry storage area not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plumbing system in disrepair. Restroom handsink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Storage of tools on shelf above or with clean linens.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wall soiled with accumulated dust. Kitchen area and cooking area.
- Basic - Wall soiled with accumulated food debris. Kitchen area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top area
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sink
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. All sinks
|
1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Kitcken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Back storage area
|
7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/21/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/29/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. ALL HAND SINKS Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. ALL HAND SINK
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. HOT BOX
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No thermometer provided to measure temperature of food product.
|
4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Piccolinos Cuban Cafe Corp, 502 Sw 12 Ave, Miami, FL »