- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
|
09/29/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Food stored on floor.onions
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- 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.
- 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.
|
12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
|
7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Pots stored outside in back alley with no overhead protection
- Basic - Single-service items stored on floor in dry storage area.
- High Priority - Displayed food not properly protected from contamination. Cut lettuce overflowed in a strainer that ate lean on the wall
- 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. Assembling sandwiches
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash 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.
|
4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed toxic item improperly stored.
- Unwrapped single-service utensils not presented so that only the handles are touched.
|
10/9/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Delicious Bites, 21000 W Dixie Hwy, Miami, FL »