- Basic - Cloth used as a food-contact surface.to cover tortillas
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.reach in cooler
- Basic - Existing ice machine located outside with no overhead protection.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 compartment sink
- Basic - Food being prepared outside.nacatamales
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Missing drain plug at dumpster.
- Basic - No mop sink or curbed cleaning facility provided.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese at 53 in reach in cooler. On 10/14/14 found cheese 47°, cut lettuce 46° in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beef pork , chicken , soups, beans, beef and rice empanadas , at an average of 116° in steamtable. On 10/14/14 found cooked chiken at 57°, ground beef at 52°, blood sausage 56°, pork 54° in steam table in front counter.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - No probe thermometer provided to measure temperature of food products.
|
10/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.to cover tortillas
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.reach in cooler
- Basic - Existing ice machine located outside with no overhead protection.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 compartment sink
- Basic - Food being prepared outside.nacatamales
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese at 53 in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beef pork , chicken , soups, beans, beef and rice empanadas , at an average of 116° in steamtable
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.sour milk labeled not for human consumption( raw milk)
- High Priority - Use of unpasteurized milk products. See stop sale.sour milk labeled RAW MILK ( not for human cumsumption)
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- 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. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
08/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. I dead roach found in bathroom.
- Basic - Dumpster overflowing garbage.
- 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.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink is not sealed to the wall.
- Basic - Floor area(s) covered with standing water. In kitchen.
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen area.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- 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 holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken and raw beef.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 56°.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with no soap.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Shell eggs stored right beside butter in reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- 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 washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cardboard boxes in employee bathroom.
- Intermediate - Handwash sink used for purposes other than handwashing. Pans placed in hand wash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter area.
- 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. Employee bathroom and kitchen.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Customer bathroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In flour and rice containers.
- Basic - Working containers of food removed from original container not identified by common name. Flour and rice containers.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Syrup for ice cream bucket with 2 quarts.
- 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. Bathroom
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
|
1/3/2013 | Routine - Food | Warning Issued |
- 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 equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Plumbing system in disrepair. 3comp sink .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
8/21/2012 | 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.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/16/2011 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 8-2-2011.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
8/1/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed employee with no hair restraint. Corrected On Site.
- 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.
|
2/3/2011 | 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. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
|
8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Establishment operating without a current Hotel and Restaurant license.
|
3/22/2010 | Routine - Food | Administrative complaint recommended |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
|
11/12/2009 | 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. No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
|
9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Raspados Nicaraguenses, 2485 W Flagler St Ste#5, Miami, FL »