- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - No handwashing sign provided at a hand sink used by food employees. All. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall in disrepair. In kitchen above chest freezer and men's restroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over cooked soup in reach in cooler in the front counter. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In dry storage.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. All. **Repeat Violation**
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall in disrepair. In kitchen above chest freezer and men's restroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 65°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Plantains 98°F
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over cooked soup in reach in cooler in the front counter. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by reach in freezer. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.
- 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. All **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. All **Repeat Violation**
- 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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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating while preparing food.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over lettuce.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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