- Basic - Clean equipment stored on floor. Cutting boards resting on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Food stored on floor. Container of rice and a box of potatoes.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Raw eggs resting on box of unwashed lettuce in walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing.by entrance to walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.sanitize at 3 compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Uncovered food stored near sink exposed to splash.sugar and coffee
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.just sliced **Corrected On-Site**
- 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. Bacon
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.chicken raw next to cooked chicken
- Intermediate - Food manager certification expired.operator signed up for next class **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to POSTemployee health, exclusions or restrictions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.dumping coffe Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken next to salmon. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.at flat top Corrected On Site.
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9/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Union Restaurant & Cafe, 150 Se 3rd Ave #120b, Miami, FL »