- Basic - Cardboard used to line food-contact shelves. In walk in cooler by bathrooms.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment in poor repair. Food containers cracked and chipped.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In ware washing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area hand wash sink.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lobster as well as lobster bisque base.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 46°.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken found at 49°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw octopus stored over ready to eat cole slaw in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw churrasco stored above raw fish in walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped a dusty shelf with a gloved hand and the proceeded to work with food without changing their gloves.
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by big spatula in ware-washing area.
- Intermediate - Handwash sink used for purposes other than handwashing. Evidence of coffee being dumped at coffee station hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In ware washing area as well as bar area.
- Intermediate - No soap provided at handwash sink. In bar area hand wash 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.
|
4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/21/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting. In ware wash area
- Basic - Floor tiles cracked, broken or in disrepair. At entry of cook line
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Ice scoop handle in contact with ice. At bar area **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In ware wash area
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Encrusted material on can opener blade.
- 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 - No soap provided at handwash sink. At outside bar area
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Soil residue in food storage containers.
|
1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of the counter in kitchen area.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean knives/utensils stored in crevices between equipment. In bar area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment and utensils not properly air-dried - wet nesting. In ware wash area
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair. At entry of cook line
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Ice scoop handle in contact with ice. At bar area **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In ware wash area
- 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.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Live flies in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - Employee used handwash sink as a dump sink. At bar area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Manager lacking proof of food manager certification.
- 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 - 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 - No soap provided at handwash sink. At outside bar area
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Soil residue in food storage containers.
|
10/14/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bread crums
- Basic - Outer openings not protected with self-closing doors.
- Basic - Uncovered food stored near sink exposed to splash.ice next to dump bucket
- Basic - Working containers of food removed from original container not identified by common name.squeeze bottles
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area.front line
- Intermediate - Handwash sink missing in warewashing area.
|
8/7/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated dust.dish room
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bread crums
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash.ice next to dump bucket
- 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.squeeze bottles
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.fish dip
- 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. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.oysters front line
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area.front line
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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. ice on product **Corrected On-Site**
|
6/4/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Displayed food not properly protected from contamination.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or bar area.
- No Heimlich maneuver sign posted.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Corrected On Site.
|
9/4/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER AND REACH IN COOLER
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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
|
2/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53B-08-1 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
|
12/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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
- Observed attached equipment soiled with accumulated dust. TV in kITCHEN AREA
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/22/2011 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the end caps at dry storage area.
- Lights missing the proper shield, sleeve coatings or covers at dry storage area.
|
9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 5/21/10.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach-in-cooler and walk-in-cooler this violation must be corrected by : 5//21/10.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Women's restroom .
- Violation: 36-22-1 Observed floor area(s) covered with standing water.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Walk-in-cooler.
- Critical. Violation: 53B-08-1 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
|
5/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 5/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach-in-cooler and walk-in-cooler this violation must be corrected by : 5//21/10.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees.Women's restroom .
- Observed floor area(s) covered with standing water.
- Observed attached equipment soiled with accumulated grease.
- Observed attached equipment soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Walk-in-cooler.
- 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
|
5/20/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Toilet stall door or partition missing for bathroom with more than 1 toilet facility.
- Observed floor area(s) covered with standing water.
- Observed attached equipment soiled with accumulated grease.
- Critical. Observed toxic item stored by food.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
|
2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Casablanca Seafood Bar & Grill, 400 Nw North River Drive, Miami, FL »