- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean equipment stored on floor. Clean pots **Repeat Violation**
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating while preparing food.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone Repeat Violation** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- 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 - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Slicer **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Cooked sauce underneath 3 CS **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. To store bread.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Dry storage shelves
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 68 f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 dried hands on clothes/apron/soiled towel after washing.
- 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 - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil at an ambient temp.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw squid next to cooked white rice inside reach in cooler.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers carpaccio Di Salmone .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Butter 62 f, cooked rice 53 f,
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. To measure products in cold holding units. **Repeat Violation**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked rice
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Clean equipment stored on floor. Pans **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between wall and pipe.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Cd, remote control
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Shelves where clean, sanitized plates are stored.
- Basic - Wall soiled with accumulated black debris in dishwashing area. By 3 compartment sink.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pasta at 57-66 f cooked on 1/28/14 as per manager and stored on plastic container inside reach in cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta at 57-66 f cooked on 1/28/14 as per manager and stored on plastic container inside reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over rte cut tomatoes **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw live clams,
- 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 - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates provided expired 11/15/13
- Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**
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1/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean equipment stored on floor. Pans
- Basic - Clean utensils stored between equipment and wall. Knife **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee personal items stored with or above food, cell phones and keysclean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Insulation exposed on reach in freezer
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used as a table-not smooth and easily cleanable
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink by cook line
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Hole in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store fish
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Fruit flies
- High Priority - Raw animal food stored over ready-to-eat food. Raw chikn over rte vegetables **Corrected On-Site**
- High Priority - Toxic substance/chemical stored above utensils by ice machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Warewashing procedures
- Intermediate - Handwash sink not accessible for employee use at all times. By warewashing area **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 - Reach-in cooler shelves soiled with food debris.
- Intermediate - Slicer blade soiled with old food debris.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.(side of fryer)
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in reach incooler.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lime deposits]
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.[knives]
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed utensils stored in crevices between equipment.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Castelluccio, 146 Giralda Ave, Coral Gables, FL »