Segafredo Zanetti Espresso, 9700 Collins Ave, Bal Harbour, FL - Restaurant inspection findings and violations

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Business Info

Name: SEGAFREDO ZANETTI ESPRESSO
Type: Permanent Food Service
Address: 9700 Collins Ave, Bal Harbour, FL 33154
License #: 2327703
Total inspections: 19
Last inspection: 1/14/2014

Restaurant representatives - add corrected or new information about Segafredo Zanetti Espresso, 9700 Collins Ave, Bal Harbour, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Buildup of food debris/soil residue on equipment door handles.WIC
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Ceiling fan had accumulation of dust/debris.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dis machine
  • Basic - Reach-in cooler gasket torn/in disrepair. Front counter cakes
  • Basic - Soda gun holster with accumulated slime/debris.
  • Basic - Unclean building components, attachments or fixtures. Conduit on wall above oven dusty
  • Basic - Wall and/or ceiling obstructed with exposed utility lines. No drop ceiling.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cut tomatoes
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
  • Intermediate - Handwash sink used for purposes other than handwashing. Dumping hot water
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pasta
1/14/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Warning**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
10/11/2013Routine - FoodCall Back - Complied
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
  • Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Warning**
  • 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. **Warning**
  • High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
  • 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. **Warning**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **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. **Warning**
  • Intermediate - Soda gun soiled. **Warning**
9/11/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
  • Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. **Warning**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • 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. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
  • High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
  • 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. **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. Dish area **Warning**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **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. **Warning**
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Intermediate - Soda gun soiled. **Warning**
7/11/2013Routine - FoodWarning Issued
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
  • Basic - Food stored in a location that is exposed to splash/dust. Ice for drinks next to dump sink with no splash barrier.
  • Basic - In-use tongs stored on equipment .
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Waste line missing at soda gun holster. Directly Over ice used for customers drinks.
  • 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.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food. Beef over ham
  • 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 used for purposes other than handwashing.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 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. Pasta,
3/12/2013Routine - FoodInspection Completed - No Further Action
  • Hand wash sink lacking proper hand drying provisions.
  • Hot water not provided/shut off at employee hand wash sink.
  • No handwashing sign provided at a handsink used by food employees.
  • Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
  • Observed unlabeled spray bottle.
  • Observed wall and/or ceiling obstructed with exposed utility lines. in kitchen area
1/22/2013Routine - FoodCall Back - Complied
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - Hot water not provided/shut off at employee hand wash sink.
  • Critical - No Certified Food Manager for establishment.
  • No copy of latest inspection report.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
  • Observed food debris accumulated on kitchen floor.under handwash sink
  • Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handwash sink in bar area
  • Critical - Observed food stored on floor.walkin cooler
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed unlabeled spray bottle.
  • Observed wall and/or ceiling obstructed with exposed utility lines. in kitchen area
11/20/2012Routine - FoodWarning Issued
  • Observed food debris accumulated on kitchen floor.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
3/16/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler under microwaves .
  • Critical - Observed food stored in a prohibited area. food stored in reach in unit under microwaves. above 41F.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin cooler under microwaves.
9/20/2011Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing.next to stove in kitchen
  • 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.
  • No mop sink or curbed cleaning facility provided.
  • 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.
  • Observed employee with no hair restraint.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
8/9/2011Routine - FoodCall Back - Complied
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Cooked chicken
  • Critical - Hand wash sink lacking proper hand drying provisions.Dishwashing area handsink
  • Critical - Handwash sink not accessible for employee use at all times.Equipment stored on dishwashing area handsink
  • Critical - Hot water not provided/shut off at employee hand wash sink.
  • Critical - Hotel and Restaurant license not properly displayed.
  • Critical - Manager lacking proof of Food Manager Certification.
  • No copy of latest inspection report.
  • Observed clean utensils/equipment stored in dirty surface on top of pizza oven.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream scoops
  • Critical - Observed potentially hazardous food thawed at room temperature.Raw chicken ,and raw fish.
  • Critical - Observed unlabeled spray bottle.
  • Observed wall and/or ceiling obstructed with exposed utility lines.
  • Critical - Required consumer advisory for raw/undercooked animal food not visible .
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 83 degrees
  • Critical - Stem type thermometer not within the intended measuring range of use.Unable to take temperature under 50 degrees
  • Waste line missing at soda gun holster.
  • Wet wiping cloth not stored in sanitizing solution between uses.
6/2/2011Routine - FoodWarning Issued
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunch meat in walkin cooler.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sandwich. front counter .
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit. under microwave shelves.
  • Critical. Observed food stored in ice used for drinks. butter containers inside ice machine.
  • Critical. Observed hand wash sink used for purpose other than washing hands. dumping food in handwashing sink.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed encrusted, soiled material on slicer. meat slicer.
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen .
  • Critical. Observed gasoline cans larger than 5 gallons stored on premises. For reporting purposes only. inside kitchen .
12/3/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/10/2010Routine - FoodCall Back - Complied
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER 58F This violation must be corrected by : 6/23/10. DO NOT USE REACH_IN COOLER UNTIL REPAIRED AND CAN MAINTAIN A TEMPERATURE OF 41F OR BELOW.
  • Violation: 37-02-1 Observed hole in wall. BENEATH HANDWASH SINK
  • Violation: 37-21-1 Observed wall and/or ceiling obstructed with exposed utility lines. KITCHEN
  • Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/22/10.
  • Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • 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. Pro This violation must be corrected by : 8/22/10.
6/24/2010Routine - FoodCall Back - Extension given, pending
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER 58F This violation must be corrected by : 6/23/10. DO NOT USE REACH_IN COOLER UNTIL REPAIRED AND CAN MAINTAIN A TEMPERATURE OF 41F OR BELOW.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored in ice used for drinks. Corrected On Site.
  • Critical. Observed food stored on floor. WALK_IN FREEZER
  • Observed employee with no hair restraint.
  • Observed gaskets/seals on cold holding unit in poor repair. DISPLAY RIC
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed hole in wall. BENEATH HANDWASH SINK
  • Observed wall and/or ceiling obstructed with exposed utility lines. KITCHEN
  • Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/22/10.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • 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 This violation must be corrected by : 8/22/10.
6/22/2010Routine - FoodWarning Issued
  • Critical. Observed food stored on floor. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination (STRAWS UNCOVERED AT BAR AREA).
  • Waste line missing at soda gun holster.
  • Observed floor area(s) covered with standing water.
  • Observed ceiling soiled with accumulated dust.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Manager lacking proof of Food Manager Certification.
12/28/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/4/2009Routine - FoodCall Back - Admin. complaint recommended
No report available. 11/25/2008Routine - FoodWarning Issued

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