- No Violations Were Observed
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09/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor. Limes and water
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- 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 not maintained frozen solid in a freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork in sink
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 - Food/ice received from unapproved source. See stop sale. Empanadas
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw steak near avocado
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White RIF
- High Priority - Raw animal food stored over ready-to-eat food. RIC eggs over ready to eat
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. El Guajiro brought items not in a refrigerated truck. Temp on items 45°f. Pork tenderloin.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 20 pounds pork. 100 pounds of beef.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
- 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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07/30/2014 | Routine - Food | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food.
- 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 - 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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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen **Warning**
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
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2/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, sausage plant food for less than 4 hours **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans, soup, rice for less than 4 hours **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. cooler temperature adjusted by operator **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen **Warning**
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Observed cooler gasket torn/in disrepair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FOOD REHEATED TO 165 F
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No plan review for renovations.
- Observed cooler gasket torn/in disrepair.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Plumbing system in disrepair. 3-COMP SINK
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/4/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed BORIC ACID present in food prep area. THROUGHOUT KITCHEN
- Critical - Observed employee wash hands with no soap.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. STORAGE
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed screen in door torn/in poor repair.
- Observed wall in disrepair. BASEBOARDS
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair.
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6/15/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - 3 compartment sink missing in food preparation room or area. This violation must be corrected by : 6/15/2011.
- Critical - Hand sink missing in food preparation room or area. This violation must be corrected by : 6/15/2011.
- Observed clean equipment stored in aa accessible to customers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.
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4/15/2011 | Food-Licensing Inspection | Warning Issued |
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