- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 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 storage container/container lid cracked or broken. Container with clam chowder. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter81°f in kitchen at **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings52°f cooked yesterday
- High Priority - Food with mold-like growth. See stop sale. Tuna salad, operator discarded **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Clam chowder46°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. See stop sale. Chicken wings 52°f operator discarded **Corrected On-Site**
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Establishment test strips can not measure sanitizing level, not working properly.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
|
10/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated food debris. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink near dish machine
- Basic - Single-service items stored on floor. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Waste line missing at soda gun holster.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Small flying insects in bar area. Fruit flies
- 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 - 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 - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
4/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food placed in soiled container/equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all surface
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Hole in wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.too high 200 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.burger **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Spray bottle containing toxic substance not labeled.
|
4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved 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 encrusted material on can opener.
- 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**
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. BY DISHMACHINE; EXISTING PLUMBING IN PLACE, MISSING HANDWASH SINK. This violation must be corrected by : NEXT UNNANNOUNCED INSPECTION .
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING BURGER BUNS Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. BAR ICE SCOOP
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. DOOR BY ICE MACHINE
|
4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. UTENSILS IN KITCHEN
- Critical - Handwash sink not accessible for employee use at all times.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. NEW MANAGEMENT
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CRUSHER WITH FOOD DEPOSITS (NEXT TO WALK_IN COOLER)
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed leaking pipe at plumbing fixture. HANDWASH SINK
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed wall soiled with accumulated grease.
- Critical. Observed unlabeled spray bottle.
|
1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. CHAFERS ONSITE AND NO SNEEZEGUARD PRESENT. OPERATOR USED CHAFERS FOR BUFFETT ON WEEKEND
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. POTATOES PEELER/CRUSHER
- Violation: 29-03-1 Observed water draining onto floor surface. DRAINING PIPE OVERFLOWS
|
10/11/2010 | Routine - Food | Call Back - Complied |
- 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: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 08A-11-1 Observed soda hoses going through ice bin used for drinks.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. CHAFERS ONSITE AND NO SNEEZEGUARD PRESENT. OPERATOR USED CHAFERS FOR BUFFETT ON WEEKEND
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair BAR COOLER DOOR NOT ATTACHED TO FRAME PROPERLY
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. POTATOES PEELER/CRUSHER
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. DRAWER UNDERNEATH PREP TABLE BY COOKLINE
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Corrected On Site.
- Violation: 29-03-1 Observed water draining onto floor surface. DRAINING PIPE OVERFLOWS
- Violation: 33-16-1 Observed open dumpster lid.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by 5+ dried rodent droppings found. DRY STORAGE ROOM NEXT TO KITCHEN
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. THROUGHOUT ESTABLISHMENT
- Violation: 36-22-1 Observed floor area(s) covered with standing water.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 37-06-1 Observed wall soiled with accumulated grease. COOKLINE
- Violation: 38-10-1 Light not functioning. ALL DRY STORAGE
- Critical. Violation: 49-12-2 Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
|
8/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Observed food with mold-like growth. LEMONS
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed soda hoses going through ice bin used for drinks.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. CHAFERS ONSITE AND NO SNEEZEGUARD PRESENT. OPERATOR USED CHAFERS FOR BUFFETT ON WEEKEND
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO SOAP
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed a nonfood-grade basting brush used in food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair BAR COOLER DOOR NOT ATTACHED TO FRAME PROPERLY
- No mop sink or curbed cleaning facility provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. POTATOES PEELER/CRUSHER
- 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. DRAWER UNDERNEATH PREP TABLE BY COOKLINE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE REACH_IN COOLERS
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed water draining onto floor surface. DRAINING PIPE OVERFLOWS
- Critical. Handwashing cleanser lacking at handwashing lavatory. THROUGHOUT ESTABLISHMENT Corrected On Site.
- Observed open dumpster lid.
- Critical. Observed rodent activity as evidenced by 5+ dried rodent droppings found. DRY STORAGE ROOM NEXT TO KITCHEN
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. THROUGHOUT ESTABLISHMENT
- Observed floor area(s) covered with standing water.
- Observed hole in wall.
- Observed wall soiled with accumulated grease. COOKLINE
- Light not functioning. ALL DRY STORAGE
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
|
8/6/2010 | Routine - Food | Warning Issued |
- 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.missing most coolers
- Critical. Observed potentially hazardous food thawed at room temperature. fish
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. COOLERS
- 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. cooking area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. cook
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler gaskets ALL COOLER DOORS
- 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. 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 cooking equipment cooking area
- Observed single-service articles stored without protection from contamination.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor. kitchen area
- Observed food debris accumulated on kitchen floor. food debris cooking area
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
|
6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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. Corrected On Site.RICE AT KITCHEN
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.CHICKEN ON TOP SHELF
- Critical. Observed food stored on floor.ALL OVER KITCHEN FLOOR & WALK_IN COOLERS
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 COMP SINK
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.OVENS
- Observed build-up of grease on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by rodent droppings found.DRY DROPPINGS FOUND IN DRY STORAGE
- Observed attached equipment soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
|
9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/30/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Miami Yacht Club, 1001 Macarthur Cswy, Miami, FL »