- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall. At three comp sink **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front line reach in cooler-cut tomatoes61°f, lettuce60°f, cheese53°f, guacamole 51°f, reach in cooler across from hand wash sink sauces44-45°f
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 3 compartment sink. Quat 0ppm quat 200ppm **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces in seating area. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken49°f, fish49°f, steak 47°f **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces and jalapeos
- 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.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Floors not maintained smooth and durable. Grout missing in some areas **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps around the back door **Warning**
- Basic - Plumbing system in disrepair. Women's bathroom faucet loose **Warning**
- Basic - Raw animal food stored above unwashed produce. Eggs in reach in cooler **Warning**
- Basic - Wall and/or ceiling obstructed with exposed utility lines. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. By soda machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chili Sauce in reach in cooler, tamarind sauce sauce **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sauces **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- 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. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired 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**
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10/17/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Salsa 45 F, guacamole 47 F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Warmer pork 118 F, rice 120 F **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. pork 118 F and rice 120 F in vertical warmer **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Food 44 to 47 F Manager put Ice trays
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed food stored in a prohibited area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Displayed food not properly protected from contamination. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. KITCHEN FOOD
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Observed wall soiled with accumulated food debris. COOKING AREA
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed employee with no hair restraint. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 thawed in an improper manner.
- Critical. Observed potentially hazardous food thawed at room temperature. CHICKEN
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No copy of latest inspection report.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Ceiling tile missing. KITCHEN AREA FOOD AREA
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9/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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