Critical. Working containers of food removed from original container not identified by common name.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.food iced
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Critical. Observed raw animal food stored over ready-to-eat food.eggs
Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
Observed nonfood-grade containers used for food storage.
Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Observed dusty ceiling tiles and/or air conditioning vent covers.ac doors.
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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