- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
|
6/10/2014 | Routine - Food | Administrative complaint recommended |
- 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.
|
6/10/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- 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.
|
3/19/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 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.
|
1/17/2014 | Complaint Full | Warning Issued |
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor.
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
|
3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ICE PLACED ON PHF TO MAINTAIN TEMPERATURE
- Observed reach-in cooler gasket torn/in disrepair.
- Plumbing system in disrepair. HWS
|
10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Repeat Violation
|
5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
|
1/19/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN CHANGING GLOVES
- 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
|
11/10/2010 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. [at soda dispensing station - ice dispenser]
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. No handwashing sign provided at a handsink used by food employees.[mens restroom]
|
4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill #1203, 8000 Nw 154 St, Miami Lakes, FL »