- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. By end of bar hand washing sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled dry wiping cloth in use. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Cheese 66 f. ( operator transferred product for rapid cooling)
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For ice cream freezer at dining room.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By buffet side
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee Bathroom **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. By sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
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5/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Soiled reach-in cooler gaskets. By sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon used for sushi rolls At the time of inspection, the salmon used for for Sushi rolls -Chilean salmon.
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5/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.some containers stored inside bathroom.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. By cook line , by sushi bar
- Basic - Reuse of single-service articles. Net used to cook sushi rice
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen hand washing sink.
- Basic - Soiled reach-in cooler gaskets. By sushi bar
- Basic - Utensils in poor condition.Oldenburg spoon.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 77 f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon used for sushi rolls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at 63 f (removed from walk in cooler about 40 min ago.). Transferred product to walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Imitation crab served on buffet line as crab roll as per sign. operator replaced the sign -. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwashing sink located in front of cookline
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Procedures provided is incomplete.-does not state if product us starting from cold or hot, and it is does not state how it is time marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing D.O.B. , others is missing expiration date.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator uses national registry as the employee program-
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old labels on containers.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing. By DM area.
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Dishes below paper roll dispenser. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Chocolate fondue on a table, no adequately protected.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled drink .
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink in employee's bathroom
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar ,
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact equipment in poor repair. Prep table shelf heavily rusted.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 102 f, 120 f
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw lobster over rte dessert. , raw beef of cooked ribs**Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.nprep sink
- Intermediate - Handwash sink missing splashguard in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.(inside walkin coolers)
- Intermediate - Soda gun soiled.(Holster needs cleaning @ bar area)
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.[keep available in back kitchen]
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.[dishwasher]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Waste line missing at soda gun holster.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. BY DUMPSTER AREA.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Missing drain plug at dumpster.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- 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 - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. WALK IN FREEZER
- Observed gaskets/seals on cold holding unit in poor repair. BY DISH MACHINE
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN FREEZER
- Wet mop not hung to dry.
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4/18/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. WALK IN FREEZER.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW CHICKEN NEXT TO CUT VEGETABLES IN WALK IN COOLER.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Identity of food or food product misrepresented. SWEET CRAB IN THE MENU REFERED TO IMMITATION CRAB IN IN THE COOLER.
- Missing drain plug at dumpster.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. FOR SUSHI BOWL.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. WALK IN COOLER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
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2/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical. No oyster warning sign with required language provided. 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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9/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Poc Buffet & Grill, America Fusion & Sushi, 2121 Ponce De Leon Blvd, Miami, FL »