- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Kitchen
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At WI cooler. See stop sale, rice and beef at time of inspection, at time of CB inspection rice and garbanzo beans at 54 degrees.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice and beef WI cooler. See stop sale at time of routine inspection.
- Intermediate - Manager lacking proof of food manager certification. 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 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.
|
09/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Kitchen
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At WI cooler. See stop sale, rice and beef
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice and beef WI cooler. See stop sale
- Intermediate - Manager lacking proof of food manager certification. 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 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. At bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
07/07/2014 | Routine - Food | Warning Issued |
- Basic - Food-contact surface not smooth and easily cleanable. Cardboard is being used on shelves in ic.
|
10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Moved to cooler that maintains adequate temperature
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
|
8/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor.In kitchen areas.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats (beef) over olive jar.
- 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 - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area next to Brick oven.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Rice (cooked) at walk in cooler.
|
1/4/2013 | Routine - Food | Warning Issued |
- 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. NEW STAFF MUST OBTAIN TRAINING AFTER 30 DAYS.
- Observed employee with no hair restraint.
- Observed food debris accumulated on walk in coller floor. Corrected On Site.
|
7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
|
1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. BEEF OVER SAUCES.
- Critical - Observed uncovered food in holding unit/dry storage area.CUT FRUITS AT WALK IN COOLER. Corrected On Site.
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Wet mop not hung to dry.
|
1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. BAR AREA.
- Observed unnecessary items on the premise.
|
10/21/2010 | 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 INVOICES OF FISH USED IN CEVICHE (TILAPIA).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. BEEF COOKED TO ORDER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.AT COOLER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN (56F) , POTENCIALLY HAZARDOUS COOKED (55F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER AT COOK LINE (CHICKEN (56F)) PLANT FOODS POTENCIALLY HAZARDOUS FOOD (55F).
- 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. RAW GROUND BEEF OVER CHEESE AND VEGETABLE TRAYS.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER COUNTER SHELVES .
- Critical. Observed handwash sink used for purposes other than handwashing. GLASS INSIDE.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR COUNTER HANDWASHING SINK. Corrected On Site.
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
9/10/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
|
5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- 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
|
1/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs in walkin
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.
- 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
|
11/10/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about D'vine Hookah Lounge, 445 Lincoln Road, Miami Beach, FL »