Moonies Jerk & More, 7990 Riviera Blvd, Miramar, FL - Restaurant inspection findings and violations

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Business Info

Name: MOONIES JERK & MORE
Type: Permanent Food Service
Address: 7990 Riviera Blvd, Miramar, FL 33023
License #: 1622621
Total inspections: 20
Last inspection: 10/21/2014

Restaurant representatives - add corrected or new information about Moonies Jerk & More, 7990 Riviera Blvd, Miramar, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease/dust/debris on hood filters.
10/21/2014Routine - FoodCall Back - Complied
  • Basic - Build-up of grease/dust/debris on hood filters.
08/19/2014Routine - FoodWarning Issued
  • Basic - Stored food not covered in reach in cooler in bar area. Jug of fruit punch.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
  • Intermediate - No probe thermometer provided to measure temperature of food products.
6/3/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Ceiling soiled with accumulated grease.
2/18/2014Routine - FoodCall Back - Complied
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Ceiling soiled with accumulated grease.
  • Basic - Floor area(s) covered with standing water, 3 compartment sink.
  • Basic - Food debris/dust/grease/soil residue on exterior of stove.
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Water Leaking under 3 compartment sink, repeated violation, sink in disrepair.
  • High Priority - License is expired and is more than 60 after expiration date.
  • High Priority - Pesticide use not in accordance with manufacturer's directions, raid, not food approved.
  • High Priority - Small flying insects in the kitchen area, repeated violation.
2/11/2014Routine - FoodWarning Issued
  • Basic - Bathroom door not self-closing.
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone stored with ketchup packets. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
  • Basic - Wall in disrepair. By back door.
  • Intermediate - No soap provided at handwash sink. In dishwashing area.
1/10/2014Routine - FoodCall Back - Complied
  • Intermediate - Food manager certification expired.
12/31/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Leaking pipe under 3 compartment sink.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Food manager certification expired.
12/17/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Accumulation of debris in three-compartment sink.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, stove, fryers.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Cardboard box used as garbage container.
  • Basic - Dumpster overflowing garbage.
  • Basic - Floor under dishmachine or three-compartment sink area soiled.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Food stored on floor, chicken, WIC.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - Leaking pipe under 3 compartment sink.
  • Basic - Open dumpster lid.
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Container of medicine improperly stored, on top of ice machine.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, row beef over produce, WIC.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Small flying insects in the prep area. Extermination needed, provide report by CB inspection.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, RIC
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Food manager certification expired.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen, COS.
  • 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, pork ribs, beef, rice, WIC.
  • Intermediate - Soil residue in food storage containers.
10/8/2013Routine - FoodWarning Issued
  • No Violations Were Observed
5/28/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.true reach in
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.cloth used as a shelf liner **Corrected On-Site**
2/14/2013Routine - FoodCall Back - Complied
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Handwash sink not accessible for employee use at all times. Blocked by brushes in handsink.
  • Critical - License expired within 30 days after expiration date.
  • Nonfood-contact equipment not designed and constructed in a durable manner. Prep tables lower shelf rusted.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Flour all over tv and stand.
  • Critical - Observed container of medicine improperly stored.Vitamins and money stored with pots.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter on counter 57? placed in cooler. **Corrected On-Site**
  • Observed single-service articles stored without protection from contamination. Aluminum pans not inverted.
  • Critical - Observed soil residue in storage containers. Seasoning in bucket.
  • Observed storage of maintenance tools in areas that may result in cross-contamination. On shelf with food.
  • Observed unnecessary items on the premise. Better organization is needed throughout restaurant.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken and vegetables at 108? in hot hold. Reheat to 165? then hot hold at 135?, **Corrected On-Site**
  • Critical - Working containers of food removed from original container not identified by common name. Seasoning in bucket.
12/13/2012Routine - FoodWarning Issued
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.in dishwashing area.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.in kitchen area.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. large blue garbage can. Repeat Violation.
  • Observed dusty ceiling tiles and/or air conditioning vent covers. in mens bathroom and falling down.
  • Critical - Observed employee eating in a food preparation or other restricted area. in counter.
  • Critical - Observed food stored on floor.onions in dry storage area. Corrected On Site.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-- gaskets of 2 door salad cooler.
  • Critical - Observed interior/gasketts of reach-in cooler soiled with accumulation of food residue.
  • Observed nonfood-contact equipment in poor repair,rusted shelves in dishwashing area .
  • Critical - Observed objectionable odors in bathrooms . Repeat Violation.
  • Observed ripped/worn tin foil used as shelf cover. on shelf and under shelf .in dishwashing area.
  • Critical - Observed soil residue in storage containers.in dry storage-flour, sugar, cornmeal.
  • Observed unnecessary items on the premise. storage shelves thoroughout restaurant need organization .
  • Observed unnecessary items on the premise. trash by backdoor .
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked beef at 99 .on prep table Corrected On Site.reheated for 150 f.
7/30/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site. Repeat Violation.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling money then sering food with out washing hands. Corrected On Site.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed objectionable odors in bathroom.
  • Critical - Observed soil residue in storage containers. sauces.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, ribs, ox tail, chicken in the walk in cooler. Corrected On Site. Repeat Violation.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
3/12/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Equipment food-contact surfaces and utensils not sanitized.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. peas.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
  • Observed build-up of grease on nonfood-contact surface. hood and filters . Repeat Violation.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
  • Critical - Observed food stored on floor. walk in freezer. Corrected On Site. Repeat Violation.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken on the walk in cooler. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. Flour. Corrected On Site. Repeat Violation.
10/12/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. restrooms. air dryer not working. Repeat Violation. Corrected On Site. paper towels.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
  • Observed build-up of grease on nonfood-contact surface. hood and filters.
  • Observed dispensing equipment that allows contamination of the lip-contact surface. no-handled cups inside food containers. Repeat Violation.
  • Critical - Observed food stored on floor. rice.
  • Critical - Observed objectionable odors in bathroom.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. jerk sauce (cooked), at the prep area.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in a reach in cooler. Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken in the front counter display cabinet. Corrected On Site. reheated, operator turned the unit hotter.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shrimps in a cooler, chicken in the walk in cooler. Corrected On Site.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name. flour.
6/15/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plywood storage shelves
  • Critical - Violation: 22-18-1 Observed soil residue in storage containers. drystorage, soda boxes.
  • Critical - Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
3/2/2011Routine - FoodCall 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. rice, ribs in walk in cooler.
  • Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over dressings in a reach in cooler. Corrected On Site.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. spices.
  • Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
  • Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
  • Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Violation: 14-39-1 Observed dispensing equipment that allows contamination. no-handled cup inside food container.
  • Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plywood storage shelves
  • Critical. Violation: 22-18-1 Observed soil residue in storage containers. drystorage, soda boxes.
  • Critical. Violation: 22-19-1 Observed interior of microwave soiled.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves
  • Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. women restroom, air dryer not working.
  • Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
  • Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
  • 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.
1/7/2011Routine - FoodCall Back - Extension given, pending
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, ribs in walk in cooler.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, ribs, chicken in the walk in cooler.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over dressings in a reach in cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. spices.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed dispensing equipment that allows contamination. no-handled cup inside food container.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plywood storage shelves
  • Critical. Observed soil residue in storage containers. drystorage, soda boxes.
  • Critical. Observed interior of microwave soiled.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves
  • Critical. Hand wash sink lacking proper hand drying provisions. women restroom, air dryer not working.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
  • Critical. License expired within 30 days after expiration date.
  • 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.
12/22/2010Routine - FoodWarning Issued
  • Critical. Working containers of food removed from original container not identified by common name. flour.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden drystorage shelves.
  • 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. 3C sink area
  • No Heimlich maneuver sign posted.
  • 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. Pro
8/9/2010Food-Licensing InspectionInspection Completed - No Further Action

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