- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food-contact surface not smooth and easily cleanable. Preparation table.
- Basic - Wall in disrepair.
- Intermediate - Handwash sink missing in food preparation room or area.front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink. Front counter
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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07/24/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - 2 dead roaches on premises.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food-contact surface not smooth and easily cleanable. Preparation table.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Wall in disrepair.
- High Priority - Roach activity present as evidenced by 40 live roaches found in preparation table area.
- High Priority - Roach excrement and/or droppings present.
- Intermediate - Handwash sink missing in food preparation room or area.front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink. Front counter
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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07/23/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - 7 dead roaches on premises.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered.
- Basic - Food-contact surface not smooth and easily cleanable. Preparation table.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 30 live roaches found in preparation table area.
- High Priority - Roach excrement and/or droppings present.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Handwash sink missing in food preparation room or area.front counter.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink. Front counter
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Soil residue in food storage containers.
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07/22/2014 | Routine - Food | Emergency order recommended |
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 washed hands in a sink other than an approved handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored in holding unit not covered.
- 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 - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Kept t room temperature.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 washed hands in a sink other than an approved handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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7/16/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall in disrepair.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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1/30/2013 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Rodent activity present as evidenced by approximately 20 fresh rodent droppings found in preparation table.
- High Priority - Rodent rub marks present along walls/ceilings. In kitchen area wall by preparation table.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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.
- Intermediate - Soil residue in food storage containers.
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1/29/2013 | Food-Licensing Inspection | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Gibara Restaurant Corp., 158 E. Hialeah Dr, Hialeah, FL »