- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- 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. **Warning**
|
10/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Food-contact surface not smooth and easily cleanable. Woods and card boards use as shelves. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
|
08/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Woods and card boards use as shelves. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 47°, chicken salad 52°. Reach in cooler in dry storage: cut Cantaloup 52°, raw beef 52°, raw salmon 51°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored on top of cheese and raw vegetables in reaching cooler. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
|
08/06/2014 | Routine - Food | Warning Issued |
- High Priority - License is expired and is more than 60 after expiration date. Operating without a valid license. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Ice stored with poultry and beef.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
|
2/6/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. Observed restaurant license has been expired **Admin Complaint**
|
12/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE WAS NOT CLEAN AFTER SLICING RAW CHICKENS.
- No mop/service sink installed/available at establishment.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. OBSERVED EMPLOYEE DRINKING FROM AN OPEN CUP.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE FAILED TO WASH HER HANDS AFTER _REPING RAW CHICKEN.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED RAW POULTRY IN STANDING WATER. Corrected On Site.
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.AT TIME OF INSPECTION
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.REACH IN COOLER IN THE DRY STORAGE AREA
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.EMPLOYEE SAID THAT MOP SINK WAS REMOVED IT WAS IN THE ELECTRIC ROOM AND FIRE INSPECTOR HAD THEM REMOVE IT
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.AT TIME OF INSPECTION
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.IN STORAGE ROOM AND BY REACH IN COOLER IN FRONT
|
4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers.IN STORAGE ROOM AND BY REACH IN COOLER IN FRONT
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.AT TIME OF INSPECTION
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.BY THREE COMPARTMENT SINK
- No mop sink or curbed cleaning facility provided.EMPLOYEE SAID THAT MOP SINK WAS REMOVED IT WAS IN THE ELECTRIC ROOM AND FIRE INSPECTOR HAD THEM REMOVE IT
- 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. AT TIME OF INSPECTION
- Critical - No thermometer provided to measure temperature of food product.AT TIME OF INSPECTION
- Observed a nonfood-grade wipping clothes used to place under cutting board.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.REACH IN COOLER IN THE DRY STORAGE AREA
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.storage area door
- Critical - Sink compartments too small to accommodate utensils or equipment.
|
2/20/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.CURRENT
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface.FILTERS
- Observed single-service articles stored without protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3comp sink.
- Observed gaskets/seals on cold holding unit in poor repair. two door reach in unit. in the office.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. vegetables in two door reach in unit. office room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. left over food in reach in unit.
|
5/17/2011 | Routine - Food | 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. reach in unit.
- Critical. Working containers of food removed from original container not identified by common name. reachin unit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method. leaving food at prep tables at ambient temperature . cooked chicken, cooked fish, etc.
- Critical. Observed potentially hazardous food thawed in standing water. chicken and beef .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Establishment operating without a current Hotel and Restaurant license.
|
1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed raw animal food stored over ready-to-eat food. reach in units, coolers and freezers.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Hand sink missing in food preparation room or area.
- 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
|
8/3/2010 | Routine - Food | 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. dressiNGS in reach in unit at food prep area.
- Critical. Observed uncovered food in holding unit/dry storage area. food containers missing lids. dry stoRAGE room.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. food prep area.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. food prep area.
- Nonfood-contact equipment not designed and constructed in a durable manner. newspaper used as prep tables cover.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Hot water not provided/shut off at employee hand wash sink. sink in food prep area.
- Critical. Hand sink missing in food preparation room or area. kitchen area. sink was removed from original place.
- 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
|
3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. front counter.
|
8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Gourmet Station Ii Inc, 7601 Biscayne Blvd, Miami, FL »