Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed utensils stored in crevices between equipment.
Critical. Observed handwash sink used for purposes other than handwashing.
Critical. No handwashing sign provided at a handsink used by food employees.
Critical. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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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