Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.fish in front counter
Critical. No thermometer provided to measure temperature of food product.
Critical. Observed raw animal food stored over cooked food.
Critical. Observed uncovered food in holding unit/dry storage area.
Observed insect control device installed over food preparation area.
Observed cooler gasket torn/in disrepair.
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.
Unwrapped single-service utensils not presented so that only the handles are touched.
Wet mop not hung to dry.
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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