- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart by cook line
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean equipment stored on floor. Aluminum pans
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered. Prepped Plates containing salad
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper towel used as liner for food container.
- Basic - Plumbing system in disrepair. Prep sink was disconnected from water.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Utensils in poor condition. Some plastic containers
- Basic - Water leaking from faucet/faucet handle.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed cooked chicken 89 f stored at cart. Operator had chicken at about 30 minutes.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over rte salad
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Around nozzles at soda machine
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's bathroom **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner
|
09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of ice machine
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on top of prep table **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in holding unit not covered. Prepped Salads inside reach in cooler **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap and paper towels at 3 compartment sink
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooking unit
- 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.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Proof of required state approved employee training not available for some 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.
- Intermediate - Soil residue in food storage containers.
|
3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Old labels on containers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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.
|
1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered. Plates with rte vegetables stacked on top of each other not covered on prep table
- Basic - Ice buildup in reach-in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Old labels on containers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice at 120 f used for fried rice. Operator transferred product to walk in cooler for rapid cooling.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. No hand washing sink near dishmachine area **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For the salmon
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Employee used handwash sink as a dump sink. By the drink station.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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.
|
9/9/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy] Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lime deposits inside automatic dishwash machine]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[rust accumulated along fan guards]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fish filets @ 55 degrees] Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. most reach in coolers
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. kitche shevles
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed uncovered food in holding unit/dry storage area. most coolers
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed encrusted material on can opener.
|
9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 single-use containers (boxes and/or cans) reused for the storage of food.
|
4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
|
9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Food-contact surface not smooth and easily cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed soiled dry wiping cloth in use.
- Critical. No handwashing sign provided at a handsink used by food employees. at hand sink
- 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
|
11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/5/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Miss Saigon Bistro, 148 Giralda Ave, Coral Gables, FL »