- Basic - Build-up of grease on nonfood-contact surface. Outside cooking equipment.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food stored on floor. WI cooler
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in crack between equipment and wall. Back
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 3 hours, corrected to 150 **Corrected On-Site**
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back
- Basic - Food stored in a location that is exposed to splash/dust. Prep table next to hand wash. Hand wash needs splash guard.
- Basic - Food stored in a prohibited area. Water bottle inside drinking ice at bar. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Back door
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Bar area
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back
- Basic - Food stored in a location that is exposed to splash/dust. Prep table next to hand wash. Hand wash needs splash guard.
- Basic - Food stored in a prohibited area. Water bottle inside drinking ice at bar. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Ham **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Outer openings not protected with self-closing doors. Back door
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. Both hand sinks, cooking area and coffee station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooking area
- 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. Coffee station and cooking area.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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9/13/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- License expired more than 30 days, but not more than 60 days, after expiration date.
- Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/08/2013.
- No Certified Food Manager for establishment. This violation must be corrected by : 01/08/2013. Unable to view Manager Certification at this premises.
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1/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/08/2013.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 01/08/2013.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Non-prewrapped utensils not properly presented. OUTSIDE TABLES (SILVERWARE).
- Observed employee with no hair restraint. COOK BY COOK LINE.
- Critical - Observed food stored on floor. FISH CONTAINER NOT AT 6 INCHES OFF THE FLOOR.
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11/8/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Working containers of food removed from original container not identified by common name.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor.
- Critical - Observed food stored in ice used for drinks.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. UNABLE TO VIEW FISH INVOICES FOR FISH SERVED RAW.
- Critical. No oyster warning sign with required language provided. KUMAMOTO OYSTERS (FRESH).
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN BEHIND FISH ON COOLER DRAWER.
- 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. SHELL EGGS OVER FRUITS IN COOLER.
- Critical. Observed food stored on floor. FISH TRAYS AT WALK IN COOLER.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK WHEN STARTING SHIFT.
- Critical. Observed employee improperly washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE CUP AT PASTRY AREA. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. AT COOK LINE.
- Critical. Hand wash sink lacking proper hand drying provisions.KITCHEN AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA.
- Critical. Observed small flying insects in bar area.
- Critical. Observed toxic item stored by utensils. DEGREASER JUG OVER SILVERWARE .
- No copy of latest inspection report.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
- 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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2/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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