- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. **Warning**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.kitchen shelf and dish racks **Warning**
- Basic - Clean equipment stored on floor.clean pots and pans **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.cook line **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.front and back hand sink **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall soiled with accumulated dust. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.please use three compartment sink until dish machine is working correctly **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by reach in cooler on the cook line. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.utensils stored in the hand sink in the kitchen. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink front and back **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner **Warning**
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08/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen.vegetable oil **Warning**
- Basic - Ceiling soiled with accumulated dust. Kitchen **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All coolers **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen coolers **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. Most coolers **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All cooler **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Kitchen stove top **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers **Warning**
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen coolers
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets. Kitchen cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Kitchen coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Attached equipment soiled with accumulated grease.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing dirty water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Chicken and beef in same container **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked. Kitchen **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Observed clean pots stored on floor.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Observed wall soiled with accumulated grease. Repeat Violation.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Repeat Violation.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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: 08A-29-1 Observed uncovered foods in holding unit/dry storage area.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Critical - Violation: 45-22-2 Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
- Critical - Violation: 45-39-2 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.
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4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- 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.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered foods in holding unit/dry storage area.
- Observed wall soiled with accumulated grease.
- 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 - Portable fire extinguisher(s) obstructed from view. 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.
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2/9/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the outside of ice machine.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods.
- 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. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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 - Portable fire extinguisher(s) obstructed from view. 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.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Non-prewrapped utensils not properly presented.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Working containers of food removed from original container not identified by common name.
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5/4/2011 | 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.
- 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.butter
- 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 uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.using cloth towel to place flouer tortilla in oven
- 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.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- 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 soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving around
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.blocked with rolling cart
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated food debris.someareas
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.behind equipment
- No copy of latest inspection report.
- 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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12/21/2010 | 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.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Observed food debris accumulated on kitchen floor.behind all equipment .
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Hotel and Restaurant license not properly displayed.operator has not recd license original insp date 9/2009.
- No copy of latest inspection report.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical. Observed interior/exterior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed leaking pipe at plumbing fixture.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Critical. Observed container of medicine improperly stored. Corrected On Site.
- 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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9/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Aysha Fine Dining Indian Cuisine, 328 Crandon Blvd Ste# 115, Key Biscayne, FL »