- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Holes in wall. Throughout kitchen **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. bathroom **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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.
|
08/22/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Holes in wall. Throughout kitchen **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 100°, chicken 98° for less than 4 hours. Reheated by operator **Warning**
- High Priority - Rodent activity present as evidenced by rodent 3 fresh droppings and 50 plus dry droppings found throughout kitchen. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. bathroom **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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.
|
08/20/2014 | Routine - Food | Warning Issued |
- Basic - Food-contact surface not smooth and easily cleanable. Food contact surface made in wood. **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**
|
5/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and grease build un on microwave and cooking pots. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Food contact surface made in wood. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed grease accumulated under cooking equipment. **Warning**
- Basic - Wall soiled with accumulated food debris. Under three compartments sink. **Warning**
- Basic - Wall soiled with accumulated grease. Observed wall greasy all around kitchen and food prep area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag used to cover food. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach by water heater. Observed about 5 live roaches in glue trap beneath counter by stove. Observed about 4 live roaches behind cooler in front area. Observed about 4 small and live roaches walking on the floor around front counter. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about hundreds of mixed fresh and dried rodents droppings on the top of water heater. Observed about 20 plus mix fresh and dried rodent droppings inside cabinets and small counter top. Observed hundreds of mix fresh and dried rodent droppings under counter in food prep area. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food debris accumulated on prep table. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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 - Reach-in cooler shelves soiled with food debris. **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**
|
5/22/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- 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 - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Holes/openings in wall.
- Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Scoop ice after handling money
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef patties 121° for less than 4 hours
- High Priority - Raw animal food stored over cooked food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Reuse single use gloves **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- 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 - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- High Priority - Tracking powder pesticide used inside establishment.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
- 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.
|
8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of grease on nonfood-contact surface. filters
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed toxic item stored by utensils.
- Unwrapped single-service utensils not presented so that only the handles are touched.
|
7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed food stored on floor. rice
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface. filters
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Wet mop not hung to dry.
|
8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No conspicuously located thermometer in holding unit.front counter
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed packaged food not labeled as specified by law.
- Plumbing system in disrepair.mopsink
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Plumbing system in disrepair.hand sink
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
|
9/9/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair-handwash sink.
- Observed leaking pipe at plumbing fixture.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris and grease accumulated on kitchen floor-in corners of restaurant.
- Observed attached equipment soiled with accumulated grease.
|
2/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Caribbean Sizzling, 18200 Nw 27 Ave # A25, Miami, FL »