Sps Restaurant, 1757 Ne 2 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: SPS RESTAURANT
Address: 1757 Ne 2 Ave, Miami, FL 33132-1191
Type: Permanent Food Service
License #: 2300006
Total inspections: 6
Last inspection: 01/11/2011

Restaurant representatives - add corrected or new information about Sps Restaurant, 1757 Ne 2 Ave, Miami, FL »

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.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DISCARDED Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 51F. ALL PHF DISCARDED. DO NOT USE WALK_IN COOLER UNTIL FIXED.
  • Critical. Observed potentially hazardous food thawed in an improper manner. GROUND BEEF THAWING ON PREP TABLE Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING TOAST Corrected On Site.
  • Critical. Observed warewashing machine missing baffles, curtains in wash/rinse tanks. WATER SPILLS OUT
  • Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
  • Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 176F. DO NOT USE ANY EQUIPMENT/UTENSILS NOT PROPERLY SANITIZED. SET_UP 3-COMPARTMENT SINK FOR MANUAL SANITIZING.
  • Critical. Observed encrusted material on can opener.
  • Observed unnecessary persons in the food preparation, food storage, or warewashing area. CUSTOMERS GOING THROUGH KITCHEN TO ENTER/EXIT ESTABLISHMENT
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical. Observed expired Food Manager Certification. This violation must be corrected by : 3/11/11. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079.
01/11/2011Routine - FoodWarning Issued
  • 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.
  • Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Violation: 15-40-2 No metal container installed for catching grease from hood drip tray. For reporting purposes only.
  • Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL WAREWASHING MUST BE DONE USING THE 3-COMP SINK UNTIL DISHMASHINE IS SERVICED AND REACHES A MINIMUM FINAL RINSE TEMPERATURE OF 160 DEGREES.
  • Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
  • Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. (CUTTING BOARD)
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface of equipment.
  • Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
  • Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
  • Violation: 37-02-1 Observed hole in wall.
  • 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.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
3/17/2010Routine - FoodEmergency Order Callback Complied
  • 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.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed food stored in ice used for drinks.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed food stored on floor.
  • Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Observed employee with no hair restraint.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • No metal container installed for catching grease from hood drip tray. For reporting purposes only.
  • Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL WAREWASHING MUST BE DONE USING THE 3-COMP SINK UNTIL DISHMASHINE IS SERVICED AND REACHES A MINIMUM FINAL RINSE TEMPERATURE OF 160 DEGREES.
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. (CUTTING BOARD)
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface of equipment.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. Observed rodent activity as evidenced by 100 PLUS FRESH RODENT DROPPINGS FOUND IN THE DRY STORAGE ROOM, APPROXIMATELY 15 FEET FROM THE KITCHEN. THE DRY STORAGE ROOM CONTAINS FOOS SUCH AS SUGAR, SODAS, PANCAKE MIX & SINGLE SERVICE ITEMS.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed grease accumulated under cooking equipment.
  • Observed hole in wall.
  • Observed wall soiled with accumulated grease.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Observed toxic item stored by utensils.
  • No copy of latest inspection report.
  • Critical. No professional hygiene and/or foodborne illness training provided.
3/16/2010Routine - FoodEmergency order recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
9/25/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/9/2008Routine - FoodInspection Completed - No Further Action

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