El Compadre Pizzeria, 219 Nw 27 Ave, Miami, FL - Restaurant inspection findings and violations



Business Info

Name: EL COMPADRE PIZZERIA
Type: Permanent Food Service
Address: 219 Nw 27 Ave, Miami, FL 33125-5115
License #: 2326142
Total inspections: 16
Last inspection: 2/4/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bathroom door not self-closing. All except guest men''s restroom.
  • Basic - Clams/mussels/oysters removed from original container for long-term storage. None at time of inspection.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
  • High Priority - Operator unable to provide documentation for source of fish. See stop sale.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 11/4/14 Cooked onions 53F, mozerella cheese 54F, chicken wings 35F, beef 51F, marinated poultry 50F, coleslaw 50F. On 2/4/14 cheese 49°F, pico de gayo 48°F, coleslaw 53°F
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese pico de gayo and coleslaw all over 48°F.
  • 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 - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. None at time of inspection.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
  • 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.
2/4/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Bathroom door not self-closing. All except guest men's restroom.
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Clams/mussels/oysters removed from original container for long-term storage.
  • Basic - Cloth used as a food-contact surface. For tortillas.
  • Basic - Equipment in poor repair. Reach in cooler in kitchen.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee washed hands with no soap.
  • High Priority - Operator unable to provide documentation for source of fish. See stop sale.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions 53°F, mozerella cheese 54°F, chicken wings 35°F, beef 51°F, marinated poultry 50°F, coleslaw 50°F.
  • High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked food.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • 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 - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink.
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • Intermediate - Handwash sink used for purposes other than handwashing. Dishes
  • Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
  • 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.
  • Intermediate - No soap provided at handwash sink. In kitchen and employee restroom.
11/4/2013Routine - FoodWarning Issued
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler rear.
  • Violation: 14-33-1 Observed equipment in poor repair.reach in cooler kitchen not working at all, total disrepair
  • Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. ladies / employee restrooms.
  • Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen, employee restroom
  • Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. underneath back kitchen door not sealed.
  • Violation: 37-13-1 Observed holes in ceiling. kitchen
10/3/2012Routine - FoodEmergency Order Callback Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler rear Repeat Violation.
10/3/2012Routine - FoodAdministrative complaint recommended
  • Critical - Bathroom not enclosed with tight-fitting, self-closing doors. ladies / employee restrooms.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler rear.
  • Critical - Hand wash sink lacking proper hand drying provisions. kitchen, employee restroom
  • Observed equipment in poor repair.reach in cooler kitchen not working at all, total disrepair
  • Observed holes in ceiling. kitchen
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, rice Corrected On Site.
  • Critical - Observed roach activity as evidenced by 10 live roaches found in the kitchen above the 3 compartment sink on shelves.
  • Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. underneath back kitchen door not sealed.
10/2/2012Routine - FoodEmergency order recommended
  • Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed raw animal food stored over ready-to-eat food.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Wet wiping cloth not stored in sanitizing solution between uses.
4/17/2012Routine - FoodWarning Issued
  • Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
2/17/2012Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Bathroom not enclosed with tight-fitting, self-closing doors. ladies and employee
  • Critical - Equipment food-contact surfaces and utensils not sanitized.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Manager lacking proof of Food Manager Certification.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
  • Critical - Observed encrusted, soiled material on slicer.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. using wooden spoon to mix cooked rice.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. wooden spoon
  • Critical - Observed live flies in kitchen. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tamales , beef, stop sale, reach in cooler left open over night by mistake. Corrected On Site.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tamales, beef in cooler .
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/6/2011Routine - FoodWarning Issued
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
6/8/2011Routine - FoodInspection 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. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed employee with no hair restraint.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. No waste receptacle provided at handwash lavatory with disposable towels.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed hole in wall.
  • Observed personal care item stored with food prep utensils. slicer.
12/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. oil/garlic mixture at room temperature.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food employee wearing jewelry (WATCH) other than a plain ring on their hands/arms while preparing food.
7/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food thawed at room temperature.
  • Observed build-up of grease on nonfood-contact surface.hood of stove
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed unnecessary items on the premise.coolers
2/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed food stored on floor. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
9/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/30/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/17/2008Routine - FoodInspection Completed - No Further Action

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