- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 cs
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floors not maintained smooth and durable.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Mop sink
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back area
- Basic - Unnecessary items on the premise. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken/ cooked beef
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46°f, Fish 49°f, chicken soup 77°f, sauce 49°f, less than 4hrs. Operator took an put items in other cooler.
- 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. See stop sale. Chicken soup 77°f
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken soup 77°f,more than 4 hrs
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Slicer blade soiled with old food debris.
|
10/14/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
- Basic - Unnecessary items on the premise. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
|
6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.fish **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- 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. **Warning**
- 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**
|
4/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated dust. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Unnecessary items on the premise. **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 110°, dumplings 101°, chicken 90°, rice 98° less than 4 hours. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation** **Warning**
- 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. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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**
|
4/11/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.on the cook Line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled/has accumulation of debris.kitchen **Warning**
- Basic - Grease accumulated under cooking equipment.in the kitchen **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.on the cook line **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelves in the kitchen **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.fish **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the kitchen **Warning**
- 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**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers.on the cook line **Warning**
|
9/23/2013 | Routine - Food | Warning Issued |
- 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.inside reach in cooler
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Single-service items stored on floor in kitchen.foam cups
- Basic - Soil residue build-up on nonfood-contact surface.greas on shelf and on top of refrigerator
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Hot water not provided/shut off at employee handwash sink.mens bathroom
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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.new employee
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Lights missing the proper shield, sleeve coatings or covers.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERRVED RICE AND POULTRY AT 45 DEGREES IN RIC. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED POULTRY AND BEEF STORED TOGETHER IN RIF. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
1/12/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed unnecessary items on the premise.
- Critical. License expired within 30 days after expiration date.
- 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 : 12-13-2010.
|
10/13/2010 | 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY AT 57 AND LIVERV AT 52 DEGREE.
- Observed employee with no hair restraint.
|
4/9/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.front counter.
- Critical. Observed soil residue in storage containers. container holding fish.
- No copy of latest inspection report.
- 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
|
11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Ventura Restaurant, 12985 Nw 7 Ave, Miami, FL »