Catch Grill & Bar, 1633 N Bayshore Dr, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: Catch Grill & Bar
Type: Permanent Food Service
Address: 1633 N Bayshore Dr, Miami, FL 33132-1215
License #: 2317726
Total inspections: 13
Last inspection: 10/14/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter 87°f
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef46°f, pork roast 45°f, ground beef 46°f
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Inside hot box
  • Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
 10/14/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Working container of food not labeled in English.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham51°f, hamand cheese wrap53°f, cut tomatoe 53°f **Corrected On-Site**
 3/14/2014Routine - FoodInspection Completed - No Further Action
  • Basic - No Heimlich maneuver/choking sign posted.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
 12/3/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 2/5/2013Routine - FoodInspection Completed - No Further Action
  • OBSERVED CO2 TANKS NOT PROPERLY SECURED. (CHAINED).
  • OBSERVED FLOORS NOT SMOOTH EASY CLEANABLE. (GROUT MISSING).
  • Critical - OBSERVED HOOD SYSTEM TAG EXPIRED.
  • OBSERVED LIGHT BULBS MISSING SHIELD IN STEAM AREA.
  • OBSERVED SINGLE SERVICE ITEMS NOT PROPERLY PRESENTED. (STRAWS MUST BE WRAPPED).
 8/2/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No current boiler certification provided/available. For reporting purposes only.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Wet wiping cloth not stored in sanitizing solution between uses.
 4/27/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
 8/9/2011Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing.
 5/10/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Corrected On Site.
  • Observed employee with no hair restraint.
  • Critical. Hot water not provided/shut off at employee hand wash sink.
  • Carbon dioxide/helium tanks not adequately secured.
 8/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food thawed in standing water. fish
  • Critical. Observed uncovered food in holding unit/dry storage area. walking
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. cooking area sheves.
  • Critical. No current boiler certification provided/available. For reporting purposes only.
 6/3/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Hand wash sink lacking proper hand drying provisions.
 10/21/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/5/2008Routine - FoodInspection Completed - No Further Action

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