Club Caribbean, 5779 Sw 8 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: CLUB CARIBBEAN
Type: Permanent Food Service
Address: 5779 Sw 8 St, Miami, FL 33144
License #: 2332876
Total inspections: 9
Last inspection: 1/15/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease on nonfood-contact surface.
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Food stored in holding unit not covered.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • 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 - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 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 - 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.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
1/15/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Spray bottle containing a food product not labeled.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Intermediate - Food manager certification expired.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
8/13/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/10/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NOT IN USE
  • Critical - Manager lacking proof of Food Manager Certification. Repeat Violation. Corrected On Site.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed bucket stored in ice used for drinks.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER VEGETABLES INSIDE WALKIN COOLER
  • Observed wall in disrepair. by handsink
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
11/13/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
5/30/2012Routine - FoodCall Back - Complied
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical - Equipment food-contact surfaces and utensils not sanitized.
  • Critical - Hand wash sink lacking proper hand drying provisions. BAR SINK
  • Critical - Handwashing cleanser lacking at handwashing lavatory. BAR SINK
  • Critical - No handwashing sign provided at a handsink used by food employees. BAR SINK
  • 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 Repeat Violation.
  • Critical - Observed buildup of slime on soda dispensing nozzles.
  • Critical - Observed cloth used as a food-contact surface.
  • Observed utensils stored in crevices between equipment. Repeat Violation.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
2/14/2012Routine - FoodAdministrative complaint recommended
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • 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. new employees hired less than 60 days
  • Critical - Observed an ice machine with no overhead protection.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed raw animal food stored over ready-to-eat food.
  • Observed utensils stored in crevices between equipment.
  • Observed wall in disrepair.Dishwashing
9/7/2011Routine - FoodInspection Completed - No Further Action
  • No Heimlich maneuver sign posted.
  • No copy of latest inspection report.
  • No copy of latest inspection report.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
3/22/2011Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers.
  • 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
10/19/2010Food-Licensing InspectionInspection Completed - No Further Action

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