- Basic - Exterior door has a gap at the threshold that opens to the outside. Next to Ice Machine
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Front Counter
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease on the ground and/or pad around grease receptacle.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing. Men's room, Lady's room. (Employee Restroom)
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Chicken over asana **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over asana **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over asana **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Hole in wall.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- 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.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 3 COMPARTMENTS SINK IS BROKEN.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Observed ceiling in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Lights missing the proper shield, sleeve coatings or covers. imptoper light shield back area by prep table Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. emergency exit door
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. ballroom pantry Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. at ballroom pantry cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. employee restrooms. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server touching muffin with barehands. Corrected On Site.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. glass chiller at main bar. Corrected On Site.
- Observed ceiling in disrepair. peeling paint on ceiling by dishwashing machine .
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair. rusted bottom shelving on table in server's drink station .
- Observed hole in wall. by toaster . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken wings over crepes at walkin freezer #2. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over onions at reachin cooler, raw shrimp over fruit at reachin cooler. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. BEVERAGE AIR cooler at end of cookline .
- Observed single-service items stored on floor. lids on floor in storage room at coffee bar, cup in employee dining room on floor in storage room.. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 110 degrees at cookline . Corrected On Site.
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4/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. premade sandwiches at 59 degrees at coffee bar display case. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 124 degrees in hot holding unit at cookline. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. shrimp at 114 degrees in ALTO SHAM unit at employee dining area. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. pepsi cooler in employee dining area.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. employee dining .
- Critical. Observed improper vertical separation of raw animal foods. raw beef over raw fish at walkin cooler and at walkin freezer. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored directly on top of soiled ice machine .
- Observed ice scoop with handle in contact with ice. at coffee bar.
- Observed employee with no hair restraint. in employee dining area.
- Observed reach-in cooler gasket torn/in disrepair. coffee bar milk storage cooler.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishwashing machine not sanitizing multi-use equipment .
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitization step used when cleaning slicer. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, also tested for chlorine 0 ppm.
- 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. cutting board on prep cooler near freezer 2.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine soiled.
- Observed gaskets with slimy/mold-like build-up. milk storage cooler at coffee bar.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic utensils stored next to handwash sink in coffee bar area, not protected from splashing .
- Observed single-service items stored on floor. takeout cups on floor in storage room in employee dining area.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee ladies restroom .
- Critical. Handwash sink not accessible for employee use at all times. at Wreck bar. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. used to store bar equipment at Wreck bar. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at Wreck bar.
- Critical. Observed small flying insects in bar area. Wreck bar.
- Observed floor and wall junctures not coved. by storage room near freezer 2.
- Observed wall soiled with accumulated food debris. server's station at Wreck bar.
- Observed hole in ceiling. employee ladies restroom .
- Lights missing the proper shield, sleeve coatings or covers. at Wreck bar walkin cooler.
- Carbon dioxide/helium tanks not adequately secured. at Wreck bar.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. When received by a FOOD ESTABLISHMENT, SHELLSTOCK shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be discarded.
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical. Please see inspection report for more details.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Extinguishers shall not be obstructed or obscured from view. Except in large rooms, and in certain locations where visual obstruction can not be completely avoided, means shall be provided to indicate location.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Sanitizing concentration
- Critical. Current license properly displayed
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1/6/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Dos Caminos, 1140 Seabreeze Blvd, Fort Lauderdale, FL »