- Basic - No mop sink or curbed cleaning facility provided.
- 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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Gas turned off, no hot water. No hot water at callback.
- Intermediate - No hot running water at three-compartment sink. Gas turned off, no hot water.
- 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.
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09/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No mop sink or curbed cleaning facility provided.
- 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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Gas turned off, no hot water.
- Intermediate - No hot running water at three-compartment sink. Gas turned off, no hot water.
- 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.
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07/03/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Hole in walls throughout kitchen and storage area.
- Basic - Holes in ceilings, kitchen and storage area.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Standing water in three-compartment sink/three-compartment sink not draining
- Basic - Water draining onto floor surface. From single dump sink and three compartment sink.
- High Priority - Rodent activity present as evidenced by 10 dried and 2 fresh rodent droppings found in the kitchen on floor next to single service item shelf.
- High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Exposed bait throughout the kitchen and storage area.
- 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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Gas turned off, no hot water.
- Intermediate - No hot running water at three-compartment sink. Gas turned off, no hot water.
- 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.
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07/02/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Large amount of unused equipment/supplies present. Kitchen area.
- High Priority - Rodent activity present as evidenced by 10 dried rodent droppings found in the kitchen **Warning**
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1/10/2014 | Routine - Food | Warning Issued |
- 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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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7/24/2013 | Routine - Food | Emergency Order Callback Complied |
- 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.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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 - Food stored on floor. Onions
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises. In the kitchen area, floors.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Roach activity present as evidenced by live 20 live roaches found in the kitchen, inside and outside of a bag of onions, crawling on walls and floors and underneath a one compartment sink.
- High Priority - Rodent activity present as evidenced by 20 dried rodent droppings found in the kitchen on top of a cement cabinet like structure.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Big 5
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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7/23/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- 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 metal stem-type thermometer provided to measure temperature of food products.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
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8/22/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- 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
- Critical - Observed food stored on floor.
- 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.
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2/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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