- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Ribs inside walk in cooler 49°f. Operator discarded ribs
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey leg98°f, chicken breast 104°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed wiping cloth inside hand wash sink.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
09/30/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
|
4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 45, degrees RIC. Potato salad found at 51° on 3/19/2014
- Intermediate - No soap provided at handwash sink.
|
3/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 45, degrees RIC
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/13/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soil residue build-up on nonfood-contact surface.beetween equipment
- Basic - Wall soiled with accumulated dust.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- 15-31-1 observed nonfood-contact equipment in poor repair
|
11/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. FRONT
- Observed nonfood-contact equipment in poor repair WI COOLER DOOR DOES NOT CLOSE PROPERLY Repeat Violation.
- Critical - Observed roach activity as evidenced by 2 live roaches found
|
10/17/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
|
5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-contact equipment in poor repair REACH_IN FREEZER
- Observed residue build-up on nonfood-contact surface. WALK_IN COOLER
- Plumbing system in disrepair. MOPSINK CLOGGED Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
|
9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
|
3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair BEER COOLER HANDLE
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. DUSTY HOOD
|
8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [PASTA, CHICKEN DISCARDED IN WIC] Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation. Corrected On Site.
- Critical. Observed food stored on floor. Repeat Violation.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Repeat Violation.
- Observed nonfood-contact equipment in poor repair BEER COOLER HANDLE
- Wash solution not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. BEAN RICE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. GRILL
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. DRAWERS UNDER GRILL Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. RICE COOKER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. DUSTY HOOD
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WORKING CONTAINERS Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair. HANDWASH SINK Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
- 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 CHRIS
|
8/24/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. (Reach-in freezer)
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface of dry storage containers.
- Observed gaskets with slimy/mold-like build-up.
- Plumbing system in disrepair (3 comp sink).
- 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. Pro
|
3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- 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
|
11/6/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- black beans.
- Critical. Observed food stored on floor.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits - grill with excessive grease build up. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Mildew like stains at soda fountain area.
- Observed residue build-up on nonfood-contact surface. Reach in cooler shelf where beers are kept.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times. Trays stored on top of sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen hand sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen hand sink.
- Critical. Observed rodent activity as evidenced by rodent droppings found. Observed 20 plus shiny fresh rodent droppings on shelf under prep table by the display area.
- Observed wall soiled in walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers - food prep area.
- No suitable facilities provided to store employee clothing and other possessions. Shoes stored on top of ice maker and above soda syrup boxes.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only. Under steam table.
- No copy of latest inspection report.
- 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
|
11/5/2009 | Routine - Food | Emergency order recommended |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chicken Connection, 401 Biscayne Blvd S 205, Miami, FL »