- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in crack between equipment and wall. By 3 compartment sink
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on 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. Ceviche on menu
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager not present
- Intermediate - No chlorine/Quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Repeat Violation**
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean equipment stored on floor. Pots and cooking equipment
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in crack between equipment and wall. By 3 compartment sink
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche on menu
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cut fruits. RI cooler
- High Priority - Toxic substance/chemical stored by or with food. Can of paint next to cokes under 3 compartment sink at bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager not present
- Intermediate - No chlorine/Quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Repeat Violation**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- 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 employee health policy and health requirements. **Corrected On-Site**
- 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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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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9/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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