- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.sugar **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Food container stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over cooked food.eggs **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.water stains.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3-compartment sink and hand sink located in kitchen.
- Basic - No grease trap. Kitchen 3-compartment sink drains into mop sink.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed full kitchen located in back room area. An administrative complaint has been issued in the callback inspection conducted today. **Admin Complaint**
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6/26/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling in disrepair. **Warning**
- Basic - No grease trap. Kitchen 3-compartment sink drains into mopsink **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed a new full kitchen with hood in operation located on the back side of establishment. **Warning**
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6/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling in disrepair. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No grease trap. Kitchen 3-compartment sink drains into mopsink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Warning**
- Basic - Plumbing system in disrepair. Hand sink kitchen with no plumbing installed, bare sink **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken wings at 53?f sitting in 3-compartment sink **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Box **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen sink with no plumbing installed **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Kitchen **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed a new full kitchen with hood in operation located on the back side of establishment. **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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4/26/2013 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No person in charge of establishment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EMPANADAS LEFT IN REACH_IN COOLER THAT WAS DISCONNECTED SINCE LAST NIGHT. Corrected On Site. DISCARDED .
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6/4/2012 | 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.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Observed unnecessary items on the premise.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/30/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. FRYING ON GRILL EGGS and STEAKS WITHOUT HOOD Notified Fire AHJ. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. *STEAKS and EGGS ON BOAED MENU
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation. This Violation has been previously submitted for an Administrative Complaint processing.
- Critical - Violation: 53A-11-1 Person in charge unable to answer basic Food Code questions.
- Critical - Violation: 53B-08-1 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. Repeat Violation. This Violation has been previously submitted for Administrative Complaint processing.
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5/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 4-30-11.
- Critical - Person in charge unable to answer basic Food Code questions.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 4-30-11.
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4/29/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2-10-11.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 2-10-11.
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3/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food (milk, butter) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper horizontal separation of raw animal foods (uncooked eggs) and ready-to-eat foods (opened fruit). Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed employee with no hair restraint.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2-10-11.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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. This violation must be corrected by : 2-10-11.
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12/10/2010 | Routine - Food | Warning Issued |
- Critical. Bathroom not enclosed with tight-fitting, self-closing door.
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9/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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