- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 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.
|
07/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In reach in cooler.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On chest freezer stored outside.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Many dead roaches seen on the light shields in the kitchen.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer. Outside chest freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Utensils in poor condition. Knife handle in disrepair.
- 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.
- High Priority - Medicine stored in refrigerator/cooler with food.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats stored over ready to eat cooked items in holding units.
- Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. Missing sell by date and certification number.
- Intermediate - Manager lacking proof of food manager certification.
- 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. At bar area.
- 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 - No soap provided at handwash sink. Bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/12/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Ice machine
- Basic - Food being prepared on a grill outside that has no cover.
- Basic - Food-contact surface not smooth and easily cleanable. Wooden table and cutting board
- Basic - Hood soiled with accumulated grease.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Ripped/worn newspaper used as prep table liner food prepared on it.
- Basic - Wall in disrepair. Behind ice machine
- High Priority - License expired within 30 days after expiration date.
- Basic - High Priority - Accumulation of dead or trapped insects in kitchen area light covers.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. 3 whole mahi mahi fish. New shipment of dolphin (Mahi-Mahi) observed at time of inspection callback without proof of source
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- Intermediate - No chlorine 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 - 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.
|
10/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Ice machine
- Basic - Food being prepared on a grill outside that has no cover.
- Basic - Food stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable. Wooden table and cutting board
- Basic - Hood soiled with accumulated grease.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Ripped/worn newspaper used as prep table liner food prepared on it.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wall in disrepair. Behind ice machine
- High Priority - License expired within 30 days after expiration date.
- Basic - High Priority - Accumulation of dead or trapped insects in kitchen area light covers.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. 3 whole mahi mahi fish
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw fish at 65 ° degrees inside cooler
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- 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 - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler not self powered ice being used to cool down raw fish stored inside.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- 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.
- 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 - 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.
|
10/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in dry storage area not covered.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. Most sinks
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed wall soiled with accumulated dust. kitchen area
- 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.
|
12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not constructed easily cleanable. kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Observed soiled wet wiping cloth in use with fresh solution.
- 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.
|
5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN SHEVES AND EQUIPMENT
- Observed grease accumulated under cooking equipment.
- Critical. Observed toxic item stored by food. Corrected On Site.
- No copy of latest inspection report.
|
10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen equipment
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. kitchen
- No copy of latest inspection report.
|
5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. most coolers kitchen area
- Critical. Observed potentially hazardous food thawed at room temperature. fish
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. KITCHEN
- Critical. Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint. cooks
- Observed equipment in poor repair.
- Observed ripped/worn tin foil used as shelf cover. kitchen sheves
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed soiled reach-in cooler shelves. ALL COOLERS
- Critical. Observed soiled reach-in cooler gaskets. ALL COOLER DOORS
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. ALL COOLERS
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. KITCHEN STOVE
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment and in dry goods room
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.ALL SINKS
- Floors not maintained smooth and durable. in dry good room
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitche and dry goods room
- Observed hole in wall. drygood room
- Observed wall soiled with accumulated food debris. drygood room
- Critical. Observed unlabeled spray bottle. DRY ROOM AREA
- Critical. First aid supplies improperly labeled. DRY ROOM AREA
- Wet mop not hung to dry.
- Observed storage of maintenance tools in areas that may result in cross-contamination. drygood room
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen area
- No copy of latest inspection report.
|
12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hy-Vong Rest, 3458 Sw 8 St, Miami, FL »