- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in warewashing area and wait station for drinks.
- Basic - Floor area(s) covered with standing water. Wait station and warewashing area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. BBQ area **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Water draining onto floor surface.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Beer batter 46°F, *hush puppies 59°F, *cheese 58°F, corrective action taken by placing ice on food to maintain the temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef brisket 95°F corrective action taken by placing in heating unit.
- High Priority - Small flying insects in bar area. **Repeat Violation**
- 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 - Employee used handwash sink as a dump sink. At bar.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer solution container. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms and wait station for drinks **Repeat Violation**
- 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 - Soda gun soiled.
|
10/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies in kitchen. **Corrected On-Site**
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots In warewashing area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front counter next to smokers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Ribs and rib meat average 50°F **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Warewashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms next to the front counter with smokers.
|
2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair. By smokers.
- Basic - Soiled reach-in cooler gaskets. By smokers.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
|
9/20/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Radio above prep table.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In kitchen.
- Basic - Equipment in poor repair. All reach in coolers except on near hand wash sink and deep fryer.
- Basic - Floor area(s) covered with standing water. In prep area with smokers.
- Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. By smokers.
- Basic - Soiled reach-in cooler gaskets. By smokers.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47°F reach in cooler next to hand wash sink.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 48°F, chicken 47°F, cut tomato 47°F, cut lettuce 48F, duck 50°F, shredded chicken 54°F, corn beef hash 48°F, gravy 48°F, pico de gayo 50°F, breaded tomato 50°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near storage.
- Intermediate - No soap provided at handwash sink. Both in the kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
|
9/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand wash sink , kitchen .
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- 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. **Warning**
|
3/15/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- 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.
|
10/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pride & Joy Bbq, 2800 N Miami Ave, Miami, FL »