- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. NEW MGMT
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 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. NEW STAFF
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface. Behind and under the equipment
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - License expired within 30 days after expiration date.
|
1/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
- Basic - Build-up of grease on nonfood-contact surface. Behind and under the equipment
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - License expired within 30 days after expiration date.
- Basic - High Priority - Dead roaches on premises. One dead roach in the back room
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over ready to eat **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
|
10/11/2013 | Routine - Food | Warning Issued |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
|
6/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.Front Counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No soap provided at handwash sink.Front Area.
- 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. **Warning**
|
4/1/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.REACH IN COOLER
- 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 bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed ceiling soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.WUTH MOLD LIKE SUBSTANCES
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.COOK and FRONT SERVERS
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.KITCHEN AREAS
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.FISH
- Critical - Observed uncovered food in holding unit/dry storage area.REACH IN COOLER
- Observed wall soiled with accumulated grease.
|
9/14/2012 | Routine - Food | Warning Issued |
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed uncovered food HAM ON TABLE
- Observed wall soiled with accumulated grease.KITCHEN AREA
- 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.
|
1/26/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed a splitter/multi-plug adapter in use at expresso bar area. For reporting purposes only.
- Observed employee with ineffective hair restraint.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed container of medicine improperly stored. in food preparation table
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. Limes in reach-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored over ham
- 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. Ice scooped with a non-handled cup
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed oven surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up under preparation tables
- Critical. Handwash sink not accessible for employee use at all times.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under preparation tables and equipment
- Critical. Manager lacking proof of 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
|
10/13/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food.
- 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 food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Mop sink or curbed cleaning facility provided In disrepair.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided. Kitchen employees said they wash hands in the bathroom.
|
5/13/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/25/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. rusted reach in cooler shelves
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
|
10/28/2009 | Routine - Food | Call Back - Extension given, pending |
- 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 employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Food-contact surface not smooth and easily cleanable. rusted reach in cooler shelves
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. License expired within 30 days after expiration date.
|
10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about La Mia Restaurant Corp, 7911 Nw 72 Ave #101a, Medley, FL »