- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wall soiled with accumulated dust.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - No professional hygiene and/or foodborne illness training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Michael Tristancho
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.storage /cambro in sink
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6/18/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.call 1 850 487 1395 to check on new license
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Line on wall where pizza hits wall
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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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9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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