- No Violations Were Observed
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07/23/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham46°f, cut tomatoes 51°f, tuna 47°f, roast beef 49°f, chicken breast 45°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 111°- 121°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Two pans on top of hand wash sink one contained bread seasoning. **Corrected On-Site**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Meatballs 120°f
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Required employee training expired for all 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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8/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. 2 dead roaches on glue trap located underneath prep table
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach by side of prep table walking on door frame
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Required employee training expired for all 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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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.in prep kitchen
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bread rack..
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Manager lacking proof of 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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11/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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