- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink missing in food preparation room or area.at the bar area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Mop/service sink in disrepair. Not connected to drain
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. Front bar area only a three compartment sink available. At front bar operator mix drinks and scoop ice.
- Intermediate - Manager lacking proof of food manager certification.
- 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. **Corrected On-Site**
|
2/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Mop/service sink in disrepair. Not connected to drain
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink in the kitchen.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Degreaser
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. Front bar area only a three compartment sink available. At front bar operator mix drinks and scoop ice.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
|
11/25/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning** Not observed during Call Back Inspection.
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Raw animal food not properly separated from unwashed produce. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. **Warning** kitchen areas with standing water dishwasher area, food preparation areas and coolers and storage areas.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** Not observed during Call Back Inspection.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 78f degrees. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 92f degrees. **Warning** Not observed during Call Back.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning** COOK PERSON AT COOK LINE NO WASHING HANDS WHEN NEED IT.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning** During Call Back Inspection. COOK / KITCHEN PREPARATION NO WASHING HANDS DURING CALL BACK INSPECTION.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil 74f degrees. **Warning** GARLIC AND OIL (fresh garlic) 78f during Call Back Inspection. Repeated citation . Not in compliance.
- High Priority - In-use utensil stored in unclean water at less than 135 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning** UNABLE TO OBSERVED TRAINING URING CALL BACK INSPECTION.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning** NO TRAINING GIVEN TO EMPLOYEES . UNABLE TO OBSERVED PROOF OF TRAINING.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning** SOILED WALLS OF REACH IN COOLER DURING CALL BACK INSPECTION.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Clarified butter kept at room temperature (must have a time-mark). **Warning**
- 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** Unable to see employee training for cooks, kitchen employees and servers , bartenders during Call Back Inspection.
|
6/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen over ice machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid (calamari) **Warning**
- Basic - Raw animal food not properly separated from unwashed produce. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 78f degrees. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 92f degrees. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil 74f degrees. **Warning**
- High Priority - In-use utensil stored in unclean water at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche used in fish served. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole lobster 73f degrees. Packages of beef (commercial package) 70f degrees. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen cook line. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restroom (men). **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No soap dispenser broken at handwash sink restroom see by food employees. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Clarified butter kept at room temperature (must have a time-mark). **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomatoes sauce 106f degrees. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce (tomatoes) 106f degrees. **Warning**
- 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**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ceviche container. Cooked lobster tail. Not dated. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
4/11/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. BAR AREA.
- Critical - Observed food stored in ice used for drinks. MAIN BAR. Corrected On Site.
|
9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/09/2012.
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
|
5/10/2012 | 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 IN KITCHEN AREA.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/09/2012.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK (LUNCH).
- Observed build-up of food debris, dust or dirt on dishmachine doors.
- Critical - Observed buildup of slime on soda dispensing nozzles. (BAR AREA).
- Critical - Observed buildup of soiled material on mixer head. (MIXER IN KITCHEN AREA).
- Observed clean equipment stored on floor. PIZZA PALLET.
- 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.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. KITCHEN .
- Critical - Observed food stored in ice used for drinks. (WATER MELON INSIDE DRINKING ICE -MACHINE).
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. KITCHEN AREA.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF SKEWER 67F DEGREES.
- Critical - Observed roach activity as evidenced by one live roaches found by dishwashing area.
- Observed wall soiled with accumulated food debris. BY PIZZA OVEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
2/9/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/20/2011.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty .
- Critical - No person in charge of establishment.
- 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.NONE TO BE OBSERVED . This violation must be corrected by : 11/20/2011.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER VEGETABLES AT REACH IN COOLER.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT REACH IN COOLER.
|
9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- No copy of latest inspection report.
- Critical - No person in charge of establishment. 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 on soda dispensing nozzles.
- Critical - Observed employee dry hands on apron after washing.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. (NO SUPPLIES OF PAPER TOWEL)
- Observed employee with no hair restraint. KITCHEN COOK.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. KITCHEN AREAS.
- Critical - Observed handwash sink used for purposes other than handwashing. KNIFE INSIDE OF IT.
- Observed ice scoop with handle in contact with ice. AT BAR AREA.
- Critical - Observed lemon wedges stored in water.
- Observed nonfood-grade containers used for food storage. BLACK LINERS (TRASH BAGS) USED TO STORE PIZZA BREAD.
- Critical - Observed potentially hazardous food thawed in standing water. SHRIMPS.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW MEATS OVER TOMATOES AND OTHER CLEAN VEGETABLES .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF.
- Critical - Observed roach activity as evidenced by one live roach found by dishwasher machine .
- Critical - Observed soil residue in storage containers at kitchen .
- Critical - Observed two dead roaches by bread warmer device. Repeat Violation.
- Critical - Observed uncovered food in reach in cooler.
- Observed wall soiled with accumulated food debris.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Waste line missing at soda gun holster. OVER DRINKING ICE AT BAR.
- Wet mop not hung to dry.
|
5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/20/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided.
- 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. COOKED FOODS AT REACH IN COOLER.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUTTER AND HEAVY CREAM AT KITCHEN TABLE (84F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. TOMATOES SAUCE (106F) , RICE (79F).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. RICE (78F), SAUCE (106F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area.SALAD DRESSINGS , OLIVE OIL ON WAITER STATION .
- Observed nonfood-grade containers used for food storage. BLACK BAGS (LINERS) USED TO STORE FOODS INSIDE (PIZZA BREADS).
- Critical. Observed soil residue in storage containers. CRUSHED PEPPERS , SALT.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed one dead roaches on premises.
- Critical. Observed dry rodent activity as evidenced by aprox. 40 dry rodent droppings found near bread warmer.
- Observed worn, torn and/or soiled floors/carpeting. KITCHEN AREAS.
- Ceiling tile missing. BY HOOD SYSTEM.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/19/2010.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 This violation must be corrected by : 12/19/2010.
|
10/20/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- 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
|
10/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Aura Restaurant, 613 Lincoln Road, Miami Beach, FL »