- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Single-service articles not stored inverted or protected from contamination. FOIL PANS. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. BEEF NEXT TO BUTTER.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. RAW CHICKEN ABOVE BEEF.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. PORK DATED 9/1/14.
- 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. PROPERLY DATING OF RTE/TCS FOODS. WHERE TO PROPERLY WASH HANDS. WHERE TO DRINK LIQUIDS.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. IN 3 COMPARTMENT SINK.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. HAM, PORK, NOTHING DATED.
|
09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. MEAT. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. CUTTING ONIONS. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. BASA FOR THE CEVICHE **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW GROUND BEEF NEXT AND IN CONTACT WITH RTE DELI MEATS. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. RAW CHICKEN STORED IN CONTACT WITH BEEF.
- 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. MILK, HEAVY CREAM. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CALAMARI. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. BASA USED FOR CEVICHE. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. EGGS ABOVE HEAVY CREAM IN REACH IN COOLER. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. BEEF ABOVE BREAD. **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 - Certified food manager fails to exhibit active managerial control. PROPER DATING OF TCS FOODS, PROPER STORAGE OF RAW AND RTE FOODS, STORAGE OF FOOD OFF FLOOR, PROPER THAWING PROCEDURES. **Warning**
- 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. HEAVY CREAM OPENED 9/29/13 NOT DAT MARKED. **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. FOOD STORAGE, FOOD DATING, THAWING PRACTICES. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. REFRIED BEANS PREPARED 9/29/13 NOT DATE MARKED. **Warning**
|
2/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. HOOD EXHAUST SYSTEM. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. HOOD EXHAUST FILTERS. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. ONIONS. **Warning**
- Basic - Ceiling in disrepair. TILES STAINED AND SAGGING. **Warning**
- Basic - Ceiling tile missing. **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 - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. ABOVE STOVES. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. MEAT BY HANDSINK. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CALAMARI. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. BASA USED FOR CEVICHE. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. EGGS ABOVE HEAVY CREAM IN REACH IN COOLER. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. BEEF ABOVE BREAD. **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 - Certified food manager fails to exhibit active managerial control. PROPER DATING OF TCS FOODS, PROPER STORAGE OF RAW AND RTE FOODS, STORAGE OF FOOD OFF FLOOR, PROPER THAWING PROCEDURES. **Warning**
- 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. HEAVY CREAM OPENED 9/29/13 NOT DAT MARKED. **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. FOOD STORAGE, FOOD DATING, THAWING PRACTICES. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. FRONT COUNTER. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. TURKEY. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. REFRIED BEANS PREPARED 9/29/13 NOT DATE MARKED. **Warning**
|
10/1/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Produce
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots under 3 compartment sink.
- Basic - Garbage on the ground on the outside, next to exit door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Seafood in 3 compartment sink
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in chest freezer. Plant food **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Egg batter in reach in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs in reach in cooler
- High Priority - Vacuum breaker missing at hose bibb. Next to rear door
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Turkey
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, plant foods,poultry in reach in cooler
|
5/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall soiled with accumulated food debris, throughout kitchen.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, potatoes in reach in cooler
|
4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. in front counter area
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease. throughout kitchen
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
|
9/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions. in front counter area
- Critical - Handwashing cleanser lacking at handwashing lavatory. in front counter area
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/24/12.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. in front counter area
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed ceiling soiled with accumulated grease. throughout kitchen
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in rice container in kitchen next reach in cooler
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed rodent activity as evidenced by 10 fresh rodent droppings found. 3 at 3 compartment sink, 3 on food preparation table next to rice cooker,3 on counter next to wash hand sink in kitchen and 1 on counter next to oster toaster oven in kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. dressing in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook rice, plantfood in reach in cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name. sugar on counter in kitchen
|
9/24/2012 | Routine - Food | Emergency order recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed handwash sink used for purposes other than handwashing. storing seafoods Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler
- Observed reach -in cooler gasket torn/in disrepair.
- Critical - Observed uncovered food in holding unit/dry storage area. meats in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry , plantfoods in reach in cooler
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Critical - Each theme park food cart other than those offering only prepackaged or packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with hand cleansing soap or detergent.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
|
11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-13-1 Observed floor soiled with debris under cooking equipment shelving sinks.
- Violation: 37-18-1 Observed dusty air conditioning vent covers.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
1/12/2011 | Routine - Food | Call Back - Complied |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease/debris on nonfood-contact surface. cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site. pilot was out on hotvwater heater
- Plumbing system in disrepair clogged mopsink remove dirt.
- Observed grease and food debris accumulated under cooking equipment and coolers .
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit water 100. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue especially under lid to baine marie.
- Observed clean utensils/equipment stored in dirty drawers.
- Observed clean equipment stored on floor.
- Plumbing system in disrepair mop sink outside clogged.
- Critical. Handwash sink not accessible for employee use at all times obstructed waitstation area. Corrected On Site.
- Critical. Observed bathroom facility not clean faucet area around hws.
- Observed floor soiled with debris under cooking equipment shelving sinks.
- Observed attached equipment soiled with debris. bathroom door
- Observed dusty air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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. NEW EMPLOYEES AND EXPIRED TRAINING
|
9/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed, prepared ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards stained
- Observed build-up of grease on nonfood-contact surface. all cooking equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor. pots
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed grease/residue accumulated on kitchen floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed personal care item stored with food. keys phone on shelving w to go cups
- Observed unnecessary items on the premise equipment boxes etc in rear of building outside area must be kept clean and free of debris .
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. front by juices and by front door
|
4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 42-11-1 Observed unnecessary items on the premise old equipment etc rear of building.
- Critical. Violation: 53A-01-2 Manager lacking proof of 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
|
11/20/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed raw animal food stored over ready-to-eat food eggs reachin.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving all.
- Observed clean utensils stored in dirty drawers.
- Critical. Observed handwash sink used for purposes other than handwashing dumping and prep. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees front.
- Critical. Hand wash sink lacking proper hand drying provisions kitchen. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory kitchen. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated dust fan in reachin cooler.
- Observed unnecessary items on the premise old equipment etc rear of building.
- Critical. Electrical outlet missing cover plate. For reporting purposes only front counter area.
- 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
|
9/3/2009 | Routine - Food | Warning Issued |
| No report available. | 12/11/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bravo Gourmet Sandwich, 2925 Ne 6 Ave, Wilton Manors, FL »