Field (The), 3281 Griffin Rd, Dania Beach, FL - Restaurant inspection findings and violations



Business Info

Name: FIELD (THE)
Type: Permanent Food Service
Address: 3281 Griffin Rd, Dania Beach, FL 33312
License #: 1619854
Total inspections: 16
Last inspection: 07/21/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at sandwich station employee making wrap BHC. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Under grill RIC raw beef patties 46°f, raw chicken 50°, ny strip 49°.Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator moved to working units as a corrective action.
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** **Repeat Violation**
  • Intermediate - Probe thermometer not within the intended measuring range of use. Observed in managers office.
  • Intermediate - Reach-in cooler not 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. Observed Under grill RIC raw beef patties 46°f, raw chicken 50°, ny strip 49°.
07/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to flip top unit on cookline, utensils in standing water. utensils were placed on steam well in container of water at 150°f **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Glass door RIC cheese 43°f, cooked potato 44°f, roast beef 45°, heavy cream 44°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. RIC cooler temperature was lowered- Corrective Action.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Reach-in cooler not 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. Observed in Glass door RIC cheese 43°f, cooked potato 44°f, roast beef 45°, heavy cream 44°. Corrective Action taken unit temperature lowered.
  • Intermediate - Required employee training expired 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 - Soda gun soiled. Observed at indoor bar.
3/5/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in walk-in cooler, observed 2 containers of food on WIC floor.
  • Basic - Clean utensils or equipment stored in dirty container. Observed on dish storage rack. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish storage rack. **Corrected On-Site**
  • Basic - Equipment in poor repair. Observed reach in cooler number 38 not maintaining PHF/TCS foods at 41°f or colder. Observed creme brle 47°f, and whip cream 48°.
  • Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty surface at wait station. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Observed in women's bathroom.
  • Basic - Walk-in freezer gasket torn/in disrepair.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in RIC unit 38, creme brle 47°f, and whip cream 48°. Operator moved to working unit. **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in walk in cooler beef stock at 49°f, and shepherds pie beef at 63°f.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed beef stock cooling in deep container larger than 4 inches left overnight temperature 49°f. Operator voluntarily discarded. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed shepherds pie beef covered and left overnight during cooling temperature 63°f. Operator voluntarily discarded. **Corrected On-Site**
7/9/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. Next to exit door by dry storage area
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pots and pans in cook line
  • 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line.correct on site
  • Basic - Employee personal items stored in or above a food preparation area. In cook line cell phone and keys next to bread and spices
  • Basic - Hood filter missing from automatic fire suppression/exhaust system. In cook line
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line knife and scooper.correct on site
  • Basic - Interior of microwave soiled with encrusted food debris. Next to wait station coolers
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - Open dumpster lid.
  • Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
  • Basic - Soiled reach-in cooler gaskets. In cook line next to burners
  • Basic - Stored food not covered in chest freezer.veggie burgers
  • Basic - Working containers of food removed from original container not identified by common name.flour container in kitchen,correct on site
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs at 67? under no temperature control,cook state gonna cook the ribs within 10 minuets .
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in flip top cooler raw sausage over raw fish **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.in walk in cooler raw steak over raw fish
  • Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in walk in cooler cold cuts and cheese
1/11/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/28/2012Routine - FoodCall Back - Complied
  • Critical - COOKING SOUP IN LARGE CONTAINER. 65 DEGREES FAHRENHEIT 4 HOURS. CORRECTED ON SITE
  • FLOODING AT COOKLINE HAS ACCUMULATION OF FOOD DEBRI.
  • HOOD FILTERS NOT CLEAN.
  • LIGHT OUT - KITCHEN
  • LIGHT SHIELD BROKEN OR MISSING - KITCHEN
  • MOTOR GUARD MISSING FROM REACHIN.
  • Critical - PREPARED HOT FOOD AND READY TO EAT FOODS NOT DATED MARKED IN WALKIN. CORRECTED ON SITE
  • Critical - REACHIN DOOR GASKETS UNCLEAN.
  • RUSTED WALKIN SHELVES.
  • Critical - SLICER UNCLEAN.
  • Critical - SPRAY BOTTLES OF CLEANERS NOT LABELED - PORCH AND KITCHEN
  • STOVE TOP - BACK P KITCHEN - BURNT RESIDUE.
  • UTENSIL STORED IN ROOM TEMP WATER.
  • WET WIPING CLOTH NOT SOTRED IN SANITIZING SOLUTION - COOKSLINE
3/15/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/24/2011Routine - FoodCall Back - Complied
  • Critical - Hand wash sink lacking proper hand drying provisions. in bar
  • Critical - Observed buildup of slime on soda dispensing nozzles. in bar
  • Observed floor area(s) covered with standing water. kitchen
  • Critical - Observed food stored on floor, produce in walk in freezer
  • Observed grease accumulated under cooking equipment. throughout kitchen
  • Critical - Observed roach activity as evidenced by 2 dead roaches found in kitchen next to foods preparation table This violation must be corrected by : 8/24/11.
  • Critical - Observed roach activity as evidenced by 6 dead roaches found in kitchen next to reach in cooler. This violation must be corrected by : 8/24/11.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris. throughout kitchen
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups in walk in cooler
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.plantfoods , sauces in walk in cooler
8/23/2011Routine - FoodWarning Issued
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm Corrected On Site.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine
  • Lights missing the proper shield, sleeve coatings or covers. in walk in cooler Corrected On Site.
  • Critical - Observed buildup of slime on soda dispensing nozzles. in coffee area
  • Critical - Observed small flying insects in bar area.
  • Critical - Observed small flying insects in coffee area.
  • Observed soda gun holster with accumulated slime/debris. in coffee station
5/5/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/23/2010Routine - FoodCall Back - Complied
  • Critical. Presence of insects/rodents. Animals prohibited
7/27/2010Routine - FoodWarning Issued
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, shells eggs and beef.
  • Critical. Observed food stored on floor in wic, meats , fish.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed expired Food Manager Certification.
7/8/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food stored on floor. in wif
  • Observed nonfood-grade containers used for food storage. shopping bags in ric
  • Critical. Observed buildup of slime on soda dispensing nozzles. in bar
  • Observed soda gun holster with accumulated slime/debris. in bar
  • Critical. Hand wash sink lacking proper hand drying provisions. in kitchen next to food preparation table
  • Critical. Observed small flying insects in bar area.
  • Observed floor area(s) covered with standing water. in bar
  • Critical. Employees have not received training related to their assigned duties.dishwasher
3/2/2010Routine - FoodInspection Completed - No Further Action
  • Observed utensils stored in crevices between equipment. knife in kitchen
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. drinking straws in bar
  • Critical. Observed no backflow preventer at a hose bibb outside next entrance door. and by handwash sink in kitchen
  • Critical. Observed toxic item stored by utensils. in bar
10/20/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/19/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/17/2008Routine - FoodInspection Completed - No Further Action

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