- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving around kitchen
- Basic - Build-up of grease on nonfood-contact surface. Side of fryer.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead roaches on premises. Observed about 9 dead roaches at establishment. Operator cleaned up the area to dispose of the dead roaches. **Corrected On-Site**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand washing sink.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floors not maintained smooth and durable.walk in cooler floor. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. **Corrected On-Site** **Repeat Violation**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Light not functioning. At hood system.
- Basic - Mats and duckboards not removable or easily cleanable.front bar area
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service items stored on floor. By ice machine-a case of to go containers
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated black debris in hand washing sink area.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Blue cheese at 58 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by prep table at kitchen; hand washing sink by bar. Observed liquor bottles in front of hand washing sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar hand washing sink
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No hot running water at three-compartment sink. Front bar -3 compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar hand washing sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- 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. Observed only 3 certificates for food handler.
- Intermediate - Slicer blade soiled with old food debris.
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of onions, carrots
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Wooden floor by bar entrance, walk in cooler floor, grout missing in some areas of the kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.sufar **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. On shelf
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, and cooked pasta both prepared on Saturday -4/5/14
- Intermediate - Soil residue in food storage containers.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Water damage in some areas
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Handwash sink missing in food preparation room or area. At front bar area. The bar area has a 3 CS, and it looks like it was removed.
- Intermediate - No soap provided at handwash sink.at bar area
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Ceiling tile in disrepair. Water damage in some areas
- Basic - Ceiling tile missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Bo of cigarettes, cell phone
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.bar area
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris inside walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Establishment cooks salmon to the customers specifications.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Employee used handwash sink as a dump sink. Dumping ice
- Intermediate - Handwash sink missing in food preparation room or area. At front bar area. The bar area has a 3 CS, and it looks like it was removed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - No soap provided at handwash sink.at bar area
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9/10/2013 | Routine - Food | Warning Issued |
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.(walkin cooler)
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soda gun soiled.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.(post health policy) **Corrected On-Site**
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Missing drain plug at dumpster.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.(walkin cooler)
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area.(walkin cooler)
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.(back door left wide open/ no deliveries at the time)
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. behind bar.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. at the bar.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor and behind bar.
- Critical - Observed food stored on floor. walk in cooler.
- Observed hole in wall. next to the kitchen hand sink.
- Observed unused and unprotected straws at the bar.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Above slicer.
- 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
- No suitable facilities provided to store employee clothing and other possessions. CELL PHONE ON THE PREP TABLE IN THE KITCHEN
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. WALK IN COOLER.
- Observed hole in wall. MALE BATHROOM AND IN THE KITCHEN ABOVE THE COFFEE MACHINE
- Critical - Observed interior of microwave soiled.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- 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 - Working containers of food removed from original container not identified by common name.
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11/14/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed clean equipment stored on floor. NEXT TO ICE MACHINE
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ICE SCOOP.
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW EGGS OVER READY TO EAT FOOD.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
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10/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- 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
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7/28/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed expired Food Manager Certification.
- 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
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[lyme accumulated interior]
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.[knives]
- Critical. Hand wash sink lacking proper hand drying provisions.[kitchen]
- Critical. Observed small flying insects in bar area.[fruit flies observed]
- Observed grease accumulated on kitchen floor.
- 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 Repeat Violation.[must be done by next routine inspection]
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed residue build-up on nonfood-contact surface.
- Observed clean equipment stored on floor.behindservice bar
- No mop/service sink installed/available at establishment.
- Critical. Handwash sink not accessible for employee use at all times.behindservice bar
- Observed grease on the ground and/or pad around grease receptacle.and dumpster
- Observed grease accumulated under cooking equipment.in walk-in
- Observed wall soiled with accumulated food debris.in walk-in
- Observed attached equipment soiled with accumulated dust.in walk-in
- Critical. Hotel and Restaurant license not properly displayed.
- 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 60 days new employees
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10/21/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Globe Cafe, 377 Alhambra Cir, Coral Gables, FL »