- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside
- Intermediate - Cold/Hot water not provided/shut off at employee handwash sink. Front prep area. Broken
- Intermediate - Handwash sink not accessible for employee use at all times. Front prep area. Broken **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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09/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. Oil containers, back
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Eggs over vegetables
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at holding 130, less than 2 hours. **Corrected On-Site**
- Intermediate - Cold/Hot water not provided/shut off at employee handwash sink. Front prep area. Broken
- Intermediate - Handwash sink not accessible for employee use at all times. Front prep area. Broken **Repeat Violation**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- 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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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Broken
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Broken
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Men bathroom
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1/28/2014 | 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 - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Nonfood-contact equipment in poor repair. RI cooler drawers not cooling properly.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beans **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Drawers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up properly. Hood filters taking one sink.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken case 37f degrees.
- Basic - Wiping cloth chlorine sanitizing solution not set up at proper minimum strength.
- Intermediate - Person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - 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 - 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.
- Marked exit/path to marked exit blocked. For reporting purposes only. Chairs on back exit.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BACK PREPARATION AREAS.
- Critical - Handwash sink not accessible for employee use at all times. COVERED WITH COOKWARE ITEMS.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BACK PREPARATION AREAS.
- Critical - Hot water not provided/shut off at employee hand wash sink. AT EMPLOYEE RESTROOM.
- Critical - No currently certified food service manager on duty with employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.EMPLOYEES MUST BE TRAINED AFTER 30 DAYS. This violation must be corrected by : 10/09/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.OPENED CUPS AT PREPARATION TABLE IN KITCHEN .
- Critical - Observed food stored on floor. CASES OF TORTILLAS STORED UNDER PREPARATION TABLES.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. SUGAR PACKAGE. Corrected On Site.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05/13/2012.
- 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 : 05/13/2012.
- Critical - Observed incorrect information on Hotel and Restaurant license. This violation must be corrected by : 05/13/2012.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER DRINKS. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. FOR WIPE CLOTH over 200 ppm. Corrected On Site.
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3/13/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Wet mop not hung to dry.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. NOT SET UP WHILE USED.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed.
- 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.NO PROVIDED DURING INSPECTION .
- Critical - Observed a designated employee eating/drinking area located in a food preparation or other restricted area. PREPARATION AREA.
- 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. AFTER EATING AN ENGAGED WORK.
- Critical - Observed employee improperly washing hands. NO PAPER TOWEL.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal food stored over cooked food. FISH OVER BREAD (SLICED) AT REACH IN COOLER.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
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4/26/2011 | Routine - Food | Warning Issued |
- Critical. Observed Bathroom doors left open other than during cleaning or maintenance
- Critical. No handwashing sing provided at handsink used for food employees
- Critical. Hand wash sink lacking proper hand dring provisions
- Critical. Handwashing cleanser lacking at handwasing lavatory
- Critical. Manager lacking proof of Food Manager Certification
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1/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
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