- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler at bar ambient temperature 47°F, prep cooler in kitchen ambient temperature above 50°F, and in market that holds raw fish. **Repeat Violation**
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored in undrained ice.
- Basic - Food stored under dripping water line.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and above reach in cooler. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- 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.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bar washing in hand wash sink.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche made and on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Market: *Cut tomato 49°F, *cut lettuce 74°F, **Repeat Violation**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Above ice bin.
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's restroom.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. 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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 probe thermometer provided to measure temperature of food products.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
10/27/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reach in cooler on front of stove. On 1/27/14 ambient temperature 50°F **Warning** ambient temperature 49°F on 1/28/14
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen above the reach in cooler. And dry storage. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bars **Warning**
- Basic - Plumbing system in disrepair. Handwash sink. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **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. On 1/27/14 70F **Warning** on 1/28/14
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 1/27/14 Milk and egg batter 68F **Corrected On-Site** **Warning** on 1/28/14 shrimps 55°F, bean sprouts 54°F, rice 53°F, marinara sauce homemade 53°F.
|
1/28/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Reach in cooler on front of stove. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen above the reach in cooler. And dry storage. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In kitchen in front of stove. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bars **Warning**
- Basic - Plumbing system in disrepair. Handwash sink. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. All **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Single-service items stored on floor. **Warning**
- Basic - Water leaking from faucet/faucet handle. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 75°F **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. 70°F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk and egg batter 68°F **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 122°F, mash potato 100°F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked rice. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at bar **Corrected On-Site** **Warning**
|
1/27/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood filters in disrepair.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 68F
|
8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. Deep fryer.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Walk in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair.
- Basic - Clean equipment stored on floor.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in undrained ice.
- Basic - Food stored on floor. Sodas
- Basic - Hood filters in disrepair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Restaurant bar area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in freezer gasket torn/in disrepair. Missing.
- 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 - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 68°F
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Certified food manager fails to exhibit active managerial control.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. Outside area.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restaurant bar area.
- Intermediate - No soap provided at handwash sink. Restaurant bar area.
|
8/21/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowls in cooked rice. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler next to food slicers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Bottles in kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Operator discarded rice.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. 4 or more reach in cooler drawers. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Over ready to eat, 4 or more reach in cooler drawers. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. Both.
|
2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish located in reach in cooler in express/fishmarket area
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler located at express/fishmarket
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. express/fishmarket area
- Critical - Violation: 53B-08-1 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. all expired
|
9/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer exceeded maximum strength Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler located at express/fishmarket
- Critical - Handwashing cleanser lacking at handwashing lavatory. employees restroom Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar and call station
- 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. all expired
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed food stored in a prohibited area. observed dairy carton containers stored in cooked rice. rice discared. Corrected On Site.
- Critical - Observed food stored on floor. freezer Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. cell phone on food prep work station Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish located in reach in cooler in express/fishmarket area
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed toxic item stored by food. dry storage, walkin, call station areas Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. express/fishmarket area
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
|
9/18/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for wiping clothes Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- 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. Corrected On Site.
|
1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen / bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed heavily encrusted, soiled material on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. front counter items
- Critical - Working containers of food removed from original container not identified by common name.
|
8/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the walk in cooler .
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. blower fan in walk in cooler
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. storage area near kitchen area for employees only
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen, ladies room,
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen area
|
5/31/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
4/13/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. storage area near kitchen area for employees only
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar
- Lights missing the proper shield, sleeve coatings or covers. kitchen area
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen, ladies room, mens room, bar area
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. blower fan in walk in cooler
- Critical - Observed buildup of slime on soda dispensing nozzlesin take out area
- Critical - Observed buildup of soiled material on racks in the walk in cooler .
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed insect control device installed over food preparation area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
|
3/3/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler shelves.most cooker
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated grease. cooking area
- No copy of latest inspection report.
|
7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. filters 0ver stove
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
|
3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler
|
9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Don Camaron Seafood Grill & Market, 501 Nw 37 Ave, Miami, FL »