Cafe Villa Clara Of Kendall, 10523 Sw 109th Court, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: CAFE VILLA CLARA OF KENDALL
Type: Permanent Food Service
Address: 10523 Sw 109th Court, Miami, FL 33176-3308
License #: 2323101
Total inspections: 10
Last inspection: 3/11/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
3/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.(kitchen shelving)
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.(ground beef) **Corrected On-Site**
  • Intermediate - Nonfood-grade basting brush used in food.(metal base) **Corrected On-Site**
9/30/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Employee replaced bowl with a rice scoop. **Corrected On-Site**
  • 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. **Corrected On-Site**
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used as shelves for dry store dry storage
  • Basic - Food stored in a location that is exposed to splash/dust. Steaks next to mop sink
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box
  • Basic - Nonfood-grade garbage bags used in direct contact to store food. **Corrected On-Site**
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Working container of food not labeled in English.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette at 128 f
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Raw chicken over raw beef, raw beef over raw fish **Corrected On-Site**
4/2/2013Complaint FullInspection Completed - No Further Action
  • Basic - Nonfood-grade garbage bags used in direct contact to store bread.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store raw chicken inside reach in freezer
  • Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
  • Basic - Working containers of food removed from original container not identified by common name. Sugar
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded beef at 50 f, rice at 48 f, ground beef at 50 f . Product discarded by operator **Corrected On-Site**
  • 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. Shredded beef at 50 f, rice at 48 f, ground beef at 50 f
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquette at 127 f, stuffed potato at 115 f, cooked potatoes at 122 f. Product was reheated **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef **Corrected On-Site**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At reach in unit
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Product temp of ground beef at 48, rice at 50 f, shredded beef at 50 f. Cooked Chicken at 50 fAmbient temp of reach in cooler at 44 f. Product voluntarily discarded by operator. Operator transfer other product to another unit and called service company to fix equipment.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scoop inside hand sink **Corrected On-Site**
2/25/2013Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE GRABBED BREAD AND WENT TO CUT WASHED VEGETABLES. Corrected On Site.
  • Critical - Observed buildup of slime/mold in the interior of ice machine.
  • Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. EMPLOYEE CRACKED SOME RAW SHELL EGGS TO COOK ON GRILL, THEN CONTINUE TO CUT WASHED VEGETABLES WITHOUT WASHING HANDS Corrected On Site.
  • Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. HANDWASHING PROCEDURES
  • Observed equipment in poor repair. door in reach in freezer located by front counter is falling apart.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. EMPLOYEE WASHED HANDS ON 3 COMPARTMENT SINK Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair. door in deli cooler
  • Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. ESTABLISHMENT USES QUAT TABLETS AND USES CHLORINE STRIPS
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. deli case
  • Observed old labels stuck to food containers after cleaning.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken next to raw pork
  • Observed residue build-up on nonfood-contact surface. SHELVES ON TOP OF 3 COMPARTMENT SINK
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEANS AT 111F AT STEAM TABLE
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE, BEEF,PORK Repeat Violation.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Critical - Working containers of food removed from original container not identified by common name. sugar
7/11/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed expired Food Manager Certification.
  • Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER COOKED FOOD Corrected On Site.
  • Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
  • Observed single-service articles stored without protection from contamination.
  • Critical - Observed toxic item stored by food.
  • Critical - Observed unlabeled spray bottle.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
12/22/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed potentially hazardous food thawed in an improper manner.
7/18/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed raw animal food stored over cooked food. Corrected On Site.
2/21/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
  • In-use microwave oven not meeting mandated safety requirements.
  • Observed gaskets/seals on cold holding unit in poor repair.front counter
  • Observed nonfood-grade containers used for food storage.grocery babs
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.front counter:freezer,cooler.
  • Critical. Electrical outlet missing cover plate. For reporting purposes only.handwashing sink,front counter
10/11/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheeses,deli meats
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.freezer
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.freezer
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.freezer
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Handwash sink not accessible for employee use at all times.blocked by mop Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions.coffee Bar
  • Observed food debris accumulated on kitchen floor.
2/8/2010Routine - FoodInspection Completed - No Further Action

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