- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. (Light out inside of walk in freezer) **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in cooler very dim
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast49°f
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At front line prep and reheating area.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler/freezer.
- High Priority - Live, small flying insects in food preparation area.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled* **Corrected On-Site**
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11/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. TOMATOES SLICER
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed toxic item improperly stored. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2010 | Routine - Food | Call Back - Complied |
- Observed single-service articles improperly stored.
- Wet mop not hung to dry.
- 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 This violation must be corrected by : 7/10/2010.
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5/10/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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