Basic - Build-up of grease/dust/debris on hood filters.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Grease accumulated under cooking equipment.
Basic - Hood soiled with accumulated grease.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
Basic - Soiled reach-in cooler gaskets.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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