Ling Nam, 2261 Sw 67 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: LING NAM
Type: Permanent Food Service
Address: 2261 Sw 67 Ave, Miami, FL 33155-1839
License #: 2300473
Total inspections: 17
Last inspection: 08/21/2014

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
08/21/2014Routine - FoodCall Back - Complied
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
  • 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 - Manager lacking proof of food manager certification.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
6/17/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Plumbing system in disrepair. Hand wash sink hot water handle in disrepair.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
1/29/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cardboard used to line nonfood-contact shelves.
  • Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Leaking pipe at plumbing fixture. Three compartment sink
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Raw animal foods not properly separated from each other in holding unit.
  • 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 - Hot water not provided/shut off at employee handwash sink.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
10/15/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
  • Basic - No copy of latest inspection report available.
  • Basic - Soiled reach-in cooler gaskets.
  • 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 - Hot water not provided/shut off at employee handwash sink.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
  • Intermediate - No hot running water at three-compartment sink.
  • 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.
6/28/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cardboard used to line food-contact surface and food containers
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Reach-in cooler shelves soiled with food debris.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
3/13/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
  • Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.Restrooms
10/5/2012Complaint FullCall Back - Admin. complaint recommended
  • Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
  • Floors not constructed easily cleanable.Cookline area
  • Critical - Hand wash sink lacking proper hand drying provisions.Ladies restroom
  • Critical - Hot water not provided/shut off at employee hand wash sink.Restrooms
  • Critical - Manager lacking proof of Food Manager Certification.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - No handwashing sign provided at a handsink used by food employees.Mens restroom
  • 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 LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Corrected On Site.
  • Critical - Observed bathroom doors left open other than during cleaning or maintenance.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed equipment in poor repair.Rusty freezer door
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline area equipment
  • Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp , ham at 50 degrees
  • Observed ripped/worn tin foil used as shelf cover.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed soiled reach-in cooler gaskets.
  • 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.
8/2/2012Complaint FullWarning Issued
  • Critical - Covered waste receptacle not provided in women's bathroom.
  • Critical - No Certified Food Manager for establishment.[new management]
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - Observed incorrect information on Hotel and Restaurant license.[new President]
  • Critical - Observed soiled reach-in cooler gaskets.
  • Plumbing system in disrepair.[kitchen hand wash sink]
  • Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
4/4/2012Routine - FoodInspection Completed - No Further Action
  • Observed food debris accumulated on kitchen floor.
  • Critical - Working containers of food removed from original container not identified by common name. sushi removed from original package, not dared.
12/19/2011Routine - FoodInspection Completed - No Further Action
  • Floors not maintained smooth and durable.
  • Critical - Hood suppression system tag out-of-date. For reporting purposes only.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed bathroom doors left open other than during cleaning or maintenance.
  • Observed employee with no hair restraint.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed objectionable odors in bathroom.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed soiled reach-in cooler gaskets.
4/18/2011Routine - FoodInspection Completed - No Further Action
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed residue build-up on nonfood-contact surface.[-top of box freezer]
  • Observed residue build-up on nonfood-contact surface.[upright white cooler]
11/16/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed potentially hazardous food thawed at room temperature.Raw chicken
  • 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.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed employee with no hair restraint.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed the use of an unclean thermometer.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Hot water not provided/shut off at employee hand wash sink.
  • Plumbing system in disrepair.Men restroom urinal
  • Critical. Vacuum breaker mising at hose bibb.Mopsink
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.Backdoor in disrepair
  • Observed grease accumulated under cooking equipment.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Exhaust system off during the operation of cooking equipment. For reporting purposes only.
  • Critical. Certified Food Manager unable to answer basic Food Code questions.
2/19/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 14-33-1 Observed equipment in poor repair.Heavy rust build up on water heater.
  • Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
  • Violation: 29-06-1 Plumbing improperly installed.Faucet in front area warewashing sink doesn't reach all compartments.
  • Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.Faucet outside backdoor .
  • Critical. Violation: 31-16-1 Observed restroom access through a food storage, ware washing, or food preparation area.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
  • Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.
  • Violation: 36-13-1 Observed grease accumulated under cooking equipment.
  • Violation: 36-14-1 Observed grease accumulated on kitchen floor under equipment .
  • Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
9/30/2009Routine - FoodCall Back - Complied
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked rice at 110 degrees .
  • Critical. Observed food being cooled by nonapproved method.
  • Critical. Observed potentially hazardous food thawed at room temperature.Raw shrimps
  • Critical. Observed soiled food container stored inside another container with food inside .
  • Critical. Observed torn packages/bags of food exposing the contents to contamination.
  • 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 raw animal food stored over cooked food.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Prep table.
  • Observed equipment in poor repair.Heavy rust build up on water heater.
  • Observed ripped/worn tin foil used as shelf cover.
  • Observed ripped/worn newspaper used as shelf cover.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed the use of an unclean thermometer.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soiled reach-in cooler and freezer gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior and exterior of microwave soiled.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Broil oven
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Wooden shelving over prep table .
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving under prep table.
  • Critical. Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
  • Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
  • Critical. Hot water not provided/shut off at employee hand wash sink.
  • Plumbing improperly installed.Faucet in front area warewashing sink doesn't reach all compartments.
  • Critical. Vacuum breaker mising at hose bibb.Faucet outside backdoor .
  • Critical. Handwash sink not accessible for employee use at all times.Equipment on top.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Observed restroom access through a food storage, ware washing, or food preparation area.
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Observed live flies in kitchen.
  • Critical. Observed screen in door torn/in poor repair.
  • Observed grease accumulated under cooking equipment.
  • Observed grease accumulated on kitchen floor under equipment .
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Observed unlabeled spray bottle.
  • Observed storage of maintenance tools in areas that may result in cross-contamination.
  • Observed improper storage of maintenance tools that interferes with cleaning.
  • Observed unnecessary items on the premise.
  • 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. Expired trainning .
7/28/2009Routine - FoodWarning Issued
No report available. 5/11/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/22/2008Routine - FoodInspection Completed - No Further Action

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