Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
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 - Hot water supply not maintained during peak periods.
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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