- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **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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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Proof of required state approved employee training not available for some 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.
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8/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Wall in disrepair. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Discarded by operator **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair. REACH IN COOLER ON COOK LINE
- Observed wall in disrepair. NEXT TO WALK IN COOLER
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 5/15/2012.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOK LINE
- Observed cooler gasket torn/in disrepair.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up. COOK LINE
- Observed grease accumulated on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ON COOK LINE FOR LESS THAN 4 HOURS
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK-IN COOLER
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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5/14/2012 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. EQUIPMENT AND STORAGE CONTAINERS
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. WALK-IN FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. OLIVES
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Plumbing system in disrepair. HWS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. WATCH
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees. BATHROOM
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT COUNTER
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER
- Observed ceiling soiled.
- Critical. Observed toxic item stored by food. Corrected On Site.
- 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
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12/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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