- Basic - Attached equipment soiled with accumulated dust.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Equipment in poor repair.
- Basic - Floors not maintained smooth and durable.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Soiled dry wiping cloth in use.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- 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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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach-in cooler not currently in use
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2012 | Routine - Food | Call Back - Complied |
- 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 - Observed cloth used as a food-contact surface.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed utensils stored in crevices between equipment.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RICE and BEANS (GALLO PINTO)
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink. EMPLOYEE BATHROOM
- Observed beverage/ice dispensing equipment that allows contamination. no handle on bowl used to dispence food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice and BEANS (GALLO PINTO) prepared night before currently at 81 f
- Observed storage of maintenance tools in areas that may result in cross-contamination. OVER FOOD STORAGE TABLE IN BACK AREA Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. hot holding temp.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. 3comp sink ilocated at the front counter.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. grill.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. inside small oven.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal food stored over cooked food. walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. steam table holding temp was 120F average
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. grilled beef. 82F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers in reach in units. ready to eat beef.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken and pork
- Critical - Working containers of food removed from original container not identified by common name. reach in cooler.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler
- Exhaust fan inoperable in employee bathroom.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical - Handwash sink not accessible for employee use at all times.Front counter area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.Covering food products.
- Observed equipment in poor repair.Food storage container
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese inside reach in cooler at 60 degrees
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 14-51-1 Observed nonfood-grade bags used for food storage.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in handsink area.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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. Two out of five employees certified
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12/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.Inside walk-in cooler
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed nonfood-grade bags used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed the accumulation of dead or trapped insects in prep area light covers
- Observed wall in disrepair.Employee restroom
- Observed wall soiled with accumulated black debris in handsink area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
- 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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9/30/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PEELED CARROTS Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. LIGHT SHIELD BY PREP TABLE
- Observed wall in disrepair. OBSERVED WALL BY COOKLINE WITH EVIDENCE OF FIRE. FIRE INCIDENT OCCURRED ON 1/19/10 WITH A NOTICE OF VIOLATION FROM THE CITY OF MIAMI FIRE DEPARTMENT DUE TO GAS STOVE.
- Observed hole in ceiling.
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3/23/2010 | 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. NACATAMALES
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 85F GALLO PINTO FINISHED COOKING AT 11 PM LAST NIGHT. OPERATOR HAS DISCARDED. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. PEELED PLANTAINS Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. LIGHT SHIELD IN KITCHEN
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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11/13/2009 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. A/C VENT RUSTED BY BACK COOLERS
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7/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER. ALL PHF TRANSFERRED TO ANOTHER WALK_IN COOLER LOCATED IN LIQUOR STORE.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. A/C VENT RUSTED BY BACK COOLERS
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7/17/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Label on a food item packaged on-site lacking required information.
- 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. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER. ALL PHF TRANSFERRED TO ANOTHER WALK_IN COOLER LOCATED IN LIQUOR STORE.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. A/C VENT RUSTED BY BACK COOLERS
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. RACK ABOVE PREP TABLE & SHELF IN WALK_IN COOLER
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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