Village Chalet, 12312 Sw 224 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: VILLAGE CHALET
Type: Permanent Food Service
Address: 12312 Sw 224 St, Miami, FL 33170
License #: 2331070
Total inspections: 16
Last inspection: 09/23/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Gaskets/seals on holding unit in poor repair.
  • Basic - No copy of latest inspection report available.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Utensils in poor condition.door handles
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Soil residue in food storage containers.
09/23/2014Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Gaskets/seals on holding unit in poor repair.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Displayed food not properly protected from contamination at prep table.
  • High Priority - Raw animal food not properly separated from ready-to-eat food.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • 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 - Packaged food not labeled as specified by law.
  • 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.
1/31/2014Complaint FullWarning Issued
  • Basic - Grease accumulated under cooking equipment.
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - Reach-in cooler shelves soiled with food debris.
11/27/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Baking/pizza pans and screenshave accumulation of black debris.
  • Basic - Cardboard used to line food-contact shelves. Inside walk in cooler
  • Basic - Food debris/dust/grease/soil residue on exterior of oven.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store bread
  • Basic - Plumbing system in disrepair. Pipe broke of hand sink. Manager is aware of the hand sink and as per conversation is on her priority list. There is another hand sink within 15 ft away.
  • Basic - Soiled dry wiping cloth in use.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Walk-in cooler shelves soiled with encrusted food debris.
  • Basic - Wall soiled with accumulated food debris. Dry storage area.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
5/16/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
11/20/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/18/2012Routine - FoodCall Back - Complied
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Silverware pile high on table/not protected
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed expired Food Manager Certification.jose negreon
  • Observed ice scoop with handle in contact with ice.
  • Wet wiping cloth not stored in sanitizing solution between uses.
5/15/2012Routine - FoodWarning Issued
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - No conspicuously located thermometer in holding unit. all kitchen coolers
  • Critical - No handwashing sign provided at a handsink used by food employees. kitchen
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed employee with no hair restraint.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
  • 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.
11/18/2011Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical - Manager lacking proof of Food Manager Certification.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed toxic item stored in food preparation area.
6/16/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Light not functioning.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed toxic item stored in food preparation area.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
2/14/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Manager lacking proof of Food Manager Certification. NEW MANAGER @ LOCATION
8/19/2010Routine - FoodInspection Completed - No Further Action
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Manager lacking proof of Food Manager Certification.
2/5/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Observed raw animal food stored over ready-to-eat food.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Hood suppression system tag out-of-date. For reporting purposes only.
10/14/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/5/2009Complaint FullInspection Completed - No Further Action
No report available. 3/2/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/22/2008Routine - FoodInspection Completed - No Further Action

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