Islas Canarias Restaurant, 285 Nw 27 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: ISLAS CANARIAS RESTAURANT
Type: Permanent Food Service
Address: 285 Nw 27 Ave, Miami, FL 33125-5119
License #: 2313577
Total inspections: 24
Last inspection: 11/13/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Equipment in poor repair. Reach in cooler in the front counter ambient 50°F
  • Basic - Faucet/handle missing at plumbing fixture. 3 compartment sink front counter near coffee machine.
  • Basic - Floor area(s) covered with standing water. Kitchen.
  • Basic - Floors not constructed to be easily cleanable. Kitchen
  • Basic - Floors not maintained smooth and durable. Kitchen
  • Basic - Ice scoop handle in contact with ice.
  • Basic - Ice scoop stored on top of dirty ice machine between uses.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front counter
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wood food-contact surface not properly sealed. Front counter drawers holds bread
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Employee washed hands with cold water.
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 86°F corrective action taken by placing in reach in cooler.
  • High Priority - Operator unable to provide documentation for source of fish. King fish
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front counter sandwiches 65°F corrective action taken by placing in heating unit.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Guava and cheese pastry 120°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 - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
  • Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From warewashing area.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen, front counter-drink area, and restrooms.
  • Intermediate - No hot running water at three-compartment sink. Front counter drinks area.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No running water at mop sink.
11/13/2014Routine - FoodWarning Issued
  • No Violations Were Observed
08/29/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. On 4/7/14 care of poultry
  • Basic - Stored food not covered in walk-in cooler.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 73F, beef stew 49F, beef 53F
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 73F, beef stew 49F, beef 53F. Beans at time of call back 55°F
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
4/7/2014Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Poultry **Admin Complaint** **Repeat Violation**
  • Basic - Equipment in poor repair. Walk in cooler ambient temperature 51°F
  • Basic - Stored food not covered in walk-in cooler. Poulty **Admin Complaint** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Fish 52°F, *stew 52°F, *celery 52°F, *ground beef 51°F, *homemade croquettes 53°F
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 47°F **Admin Complaint** **Repeat Violation**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans 47°F **Admin Complaint** **Repeat Violation**
  • 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Admin Complaint** **Repeat Violation**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
4/7/2014Routine - FoodAdministrative complaint recommended
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Unprotected ice bin in a customer/nonsecure area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 73F, beef stew 49F, beef 53F
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 73F, beef stew 49F, beef 53F. Beans at time of call back 55°F
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans 73F, beef stew 49F, beef 53F. Beans 55°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 - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
1/7/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food stored in a prohibited area. In cleaning solution bucket.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Unprotected ice bin in a customer/nonsecure area.
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 73F, beef stew 49F, beef 53F
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Next to ware washing machine.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 73F, beef stew 49F, beef 53F
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans 73F, beef stew 49F, beef 53F
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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 - Certified food manager fails to exhibit active managerial control.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
  • Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
  • Intermediate - Manager lacking proof of food manager certification.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
9/6/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Accumulation of food debris/soil residue on handwash sink.
  • Basic - Bathroom door left open other than during cleaning or maintenance.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee personal items stored in or above a food preparation area.
  • Basic - Food placed in soiled container/equipment.
  • Basic - Food stored in a prohibited area. In cleaning solution bucket.
  • Basic - Ice scoop stored with handle in contact with ice in ice bin.
  • Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  • Basic - In-use knife/knives stored in crack between equipment and wall. Utensils
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
  • Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Unprotected ice bin in a customer/nonsecure area.
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 73°F, beef stew 49°F, beef 53°F
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • 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.
  • High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Next to ware washing machine.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 73°F, beef stew 49°F, beef 53°F
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans 73°F, beef stew 49°F, beef 53°F
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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 - Certified food manager fails to exhibit active managerial control.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee used handwash sink as a dump sink.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
  • Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
  • Intermediate - Manager lacking proof of food manager certification.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • 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.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
8/30/2013Routine - FoodWarning Issued
  • Basic - Clean knives/utensils stored in crevices between equipment.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 - Food stored in a room/shed that is not fully enclosed. Plant foods. **Corrected On-Site**
  • Basic - Food stored on floor. Soup on the floor in the kitchen.
  • Basic - Interior of microwave soiled with encrusted food debris. Kitchen.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth/towel used under cutting board.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Both reach in coolers kitchen and walk in cooler **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Both kitchen reach- ins and also walk in cooler **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Handwash sink used for purposes other than handwashing. Both kitchen and dish wash areas. Kitchen being used to thaw out poultry.**Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
2/12/2013Routine - FoodInspection Completed - No Further Action
  • Observed expired Food Manager Certification.
1/3/2013Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Certified Food Manager unable to answer basic Food Code questions. BIG 5.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves above steam table and shelf where microwave sits near steam table.
  • Critical - Observed buildup of soiled material on racks in the walk in cooler .
  • Observed ceiling soiled with accumulated food debris. kitchen
  • Observed cutting boards grooved/pitted and no longer cleanable. Corrected On Site. operator replaced with all new cutting boards
  • Critical - Observed dented/rusted cans.
  • Critical - Observed expired Food Manager Certification.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Observed insect control device installed over/near food preparation area.
  • Observed personal care item stored with food. Corrected On Site.
  • Observed wall soiled with accumulated food debris. walk-in cooler.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
10/2/2012Routine - FoodWarning Issued
  • Critical - Violation: 52-01-1 Identity of food or food product misrepresented. menu items claims grouper chunks creole, actual fish is sawai.
4/20/2012Routine - FoodCall Back - Complied
  • Critical - Violation: 52-01-1 Identity of food or food product misrepresented. menu items claims grouper chunks creole, actual fish is sawai.
12/1/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler in the kitchen
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Identity of food or food product misrepresented. menu items claims grouper chunks creole, actual fish is sawai.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. tuna, chicken , steak, beef, garlic/oil mixture. held in reach in cooler in kitchen , tuna held at front counter
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. melanta Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
11/30/2011Routine - FoodCall Back - Extension given, pending
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler in the kitchen
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Identity of food or food product misrepresented. menu items claims grouper chunks creole, actual fish is sawai.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. tuna, chicken , steak, beef, garlic/oil mixture. held in reach in cooler in kitchen , tuna held at front counter
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. melanta Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
11/23/2011Routine - FoodWarning Issued
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans,pork,beef in walk in cooler
  • Equipment or utensils not designed or constructed in a durable manner. bowls used as a scoop
  • 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.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef,posk,beans , walk in cooler
  • Critical - Observed raw animal food stored over cooked food.
  • Observed utensils stored in crevices between equipment. knives
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation. storage room outside back of where food is stored
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
5/23/2011Complaint FullInspection 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. No conspicuously located thermometer in holding unit. most coolers
  • Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed employee with no hair restraint. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Clean wiping cloth not properly stored.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all cooler
  • Critical. Observed soiled reach-in cooler shelves. all kitchen sheves.
  • Critical. Observed soiled reach-in cooler shelves. all in the kitchen
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen equipment
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
9/27/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. dishwasher. Employee swept the floor then engage food preparation (sandwich area) bare handed without washing hands.
9/15/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. at 2-door reach in cooler and walk in cooler.
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2-door reach in cooler and walk in cooler.
  • Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical. Violation: 08A-28-1 Observed food stored on floor.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
  • Critical. Violation: 12A-10-1 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. cooks.
  • Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. dishwasher.
  • Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under handwashing sink.
  • Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.
  • Violation: 38-04-1 Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
  • Critical. Violation: 53B-08-1 Required employee training expired. Training must be updated.
7/20/2010Routine - FoodCall Back - Extension given, pending
  • Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. at 2-door reach in cooler and walk in cooler.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2-door reach in cooler and walk in cooler.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee is reusing single-use gloves.
  • 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.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice.
  • 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. cooks.
  • Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. dishwasher.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed leaking pipe at plumbing fixture. under handwashing sink.
  • Critical. Observed screen in door torn/in poor repair.
  • Floors not constructed easily cleanable.
  • Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
  • Critical. Hotel and Restaurant license not properly displayed. not available,
  • Critical. Required employee training expired. Training must be updated.
7/14/2010Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food thawed in standing water.
  • Critical. Observed raw animal food stored over cooked food.
  • Critical. Observed food stored on floor.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed single-service articles stored without protection from contamination.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed open dumpster lid.
  • Lights missing the proper shield, sleeve coatings or covers.hood of stove
2/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food thawed in standing water.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed single-service articles stored without protection from contamination.
  • Plumbing system in disrepair.
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Observed toxic item stored in food preparation area.
9/18/2009Complaint FullInspection Completed - No Further Action
No report available. 6/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/29/2008Complaint FullInspection Completed - No Further Action
No report available. 10/9/2008Complaint FullInspection Completed - No Further Action

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