Latin Cafe 2000, 2501 Biscayne Blvd., Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: LATIN CAFE 2000
Type: Permanent Food Service
Address: 2501 Biscayne Blvd., Miami, FL 33137
License #: 2328342
Total inspections: 6
Last inspection: 07/26/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
  • Critical. No conspicuously located thermometer in holding unit. most reach in coolers
  • Critical. Observed potentially hazardous food thawed in standing water. fish kitchen area.
  • Critical. Observed raw animal food stored over cooked food.
  • Critical. Observed food stored on floor. CHICKEN KITCHEN
  • Critical. Observed uncovered food in holding unit/dry storage area.ALL COOLERS
  • Critical. Observed cloth used as a food-contact surface.
  • Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
  • Critical. Observed cloth gloves contacting ready-to-eat food.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. ALL COOLERS
  • Critical. Observed soiled reach-in cooler shelves.ALL COOLERS
  • Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen food equipment.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. No handwashing sign provided at a handsink used by food employees. MOST HAND SINKS
  • Critical. Observed live flies in kitchen.
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on kitchen floor. kitchen
  • Observed wall soiled with accumulated food debris. throghout the kitchen.
07/26/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. No conspicuously located thermometer in holding unit. most coolers
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
  • Observed soiled wet wiping cloth in use with fresh solution.
  • Critical. Observed soiled reach-in cooler shelves.all coolers
  • Critical. Observed soiled reach-in cooler gaskets.all coolers
  • Critical. Observed soiled reach-in cooler gaskets.all doors
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed encrusted, soiled material on slicer.
  • Observed residue build-up on nonfood-contact surface. all top surface of all kitchen equipment
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Observed grease accumulated under cooking equipment.
  • No copy of latest inspection report.
10/23/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). (FRESH GARLIC/OIL MIX OBSERVED AT 72 DEGREES. PREPPED YESTERDAY AND KEPT AT ROOM TEMP)
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. (SUGAR, SALT, ETC)
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (GARLIC/OIL MIX: 72 DEGREES) *STOP SALE* Corrected On Site. (UPON CALL BACK: GARLIC/OIL MIX OBSERVED AT APPROX 82 DEGREES ON FOOD PREP TABLE. INSTRUCTED TO MARK START TIME & DISCARD AFTER 4 HRS)
  • Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. (SUGAR, FLOUR, ETC)
  • Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. (REACH-IN COOLER DRAWERS OF COOK LINE AREA HAVE RAW CHICKEN IN TOP DRAWER & RAW BEEF IN BOTTOM DRAWER) Corrected On Site.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
  • Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. (ICE CREAM SCOOPS)
  • Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. (DISHWASHER)
  • Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
  • Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. (REQUIRED AT ALL HAND SINKS)
  • Violation: 36-15-1 Observed food debris accumulated on kitchen/storage floor. (BENEATH ALL SHELVES)
  • Violation: 37-03-1 Observed wall in disrepair. (EMPLOYEE RESTROOM)
  • Violation: 37-08-1 Observed front counter soiled with accumulated food debris from orange peels. (BENEATH ORANGE JUICE MACHINE, THE COUNTER IS FULL OF ACCUMULATED, OLD PULP)
  • Violation: 37-14-1 Observed ceiling in disrepair. (STORAGE AREA)
  • Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing/glove wearing by employees.
  • Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. (NOT AWARE THAT EMPLOYEES MUST WASH HANDS BETWEEN HANDLING SOILED EQUIPMENT AND CLEAN EQUIPMENT)
  • Critical. Violation: 53B-08-1 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. (MAJORITY OF EMPLOYEES HAVE BEEN EMPLOYED OVER 2 OR 3 MONTHS AND HAVE NO PROOF OF TRAINING) This violation must be corrected by : 07/27/2009.
7/28/2009Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. No conspicuously located thermometer in holding unit. all coolers
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
  • Critical. Observed raw animal food stored over cooked food.
  • Critical. Observed food stored on floor. walking
  • Critical. Observed uncovered food in holding unit/dry storage area. all coolers
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
  • Observed employee with no hair restraint.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed utensils in poor condition.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Clean wiping cloth not properly stored.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Multiuse disposable towel not discarded on a daily basis.
  • Observed soiled wet wiping cloth in use with fresh solution.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
  • Critical. Observed soiled reach-in cooler shelves.all kitchen coolers
  • Critical. Observed soiled reach-in cooler gaskets.all coolers
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.all coolers
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood kitchen
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. all kitchen equipment and kitchen top shelves oven top
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
  • Observed build-up of grease on nonfood-contact surface. hood
  • Observed residue build-up on nonfood-contact surface. kitchen equipment
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Hand sink missing at dishwashing machine or area.
  • Critical. No handwashing sign provided at a handsink used by food employees. all sinks
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on kitchen floor. kitchen
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated grease. hood fryer area
  • Wet mop not hung to dry.
7/24/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/27/2009Routine - FoodWarning Issued
No report available. 8/20/2008Routine - FoodInspection Completed - No Further Action

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