- No Violations Were Observed
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09/22/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. From no seating to 120 **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. From 0 to 130 **Warning**
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09/18/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables in crates
- Basic - Equipment in poor repair. Cook line reach in cooler (double doors) located closed to toaster at ambient temperature of 66°f.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 127 seats, license reflects 0 seats (non-seat)**Admin Complaint**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler fan cover.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.*cut tomatoes 66°f, *beef 66°f, *cheese 41°f. Corrective action taken.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken at 117°f located inside oven with door closed. Corrective action taken.
- Intermediate - No handwash sink for employees. Bar ( all sinks used as dump sink)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/18/2014 | Routine - Food | Warning Issued |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. From no seating to 120 **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. From 0 to 130 **Warning**
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5/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Admin Complaint**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. **Admin Complaint**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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5/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. From no seating to 120 **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. From 0 to 130 **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most kitchen coolers **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Most hand sinks **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Pan inside kitchen area **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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3/28/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor area(s) covered with standing water.wic
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.chicken next to rice
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.chicken over soup
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rte food
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- No copy of latest inspection report.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. (Bar Straws)
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed wall in disrepair.
- Waste line missing at soda gun holster.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. bar area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. cooking area
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Critical - No handwashing sign provided at a handsink used by food employees. bar area
- Observed residue build-up on nonfood-contact surface. a/c VENTS AND ICE EQUIPMENT
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed wall soiled with accumulated food debris. COOKING AREA
- 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.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed incorrect information on Hotel and Restaurant license.
- Critical - Observed soil buildup inside ice bin.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. ESTABLISHMENT HAS 170 SEATS. SEATING CHANGED FORM PROVIDED TO OPERATOR. FILLED OUT FORM AND PLEASE MAIL IT TO OUR DISTRICT OFFICE IN DORAL.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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8/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. ESTABLISHMENT HAS 170 SEATS. SEATING CHANGED FORM PROVIDED TO OPERATOR. FILLED OUT FORM AND PLEASE MAIL IT TO OUR DISTRICT OFFICE IN DORAL.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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6/17/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 50F. ALK PHF HAS BEEN DISCARDED. OPERATOR PLEASE DO NOT USE WALK_IN COOLER UNTIL IT IS REPAIRED.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. ESTABLISHMENT HAS 170 SEATS. SEATING CHANGED FORM PROVIDED TO OPERATOR. FILLED OUT FORM AND PLEASE MAIL IT TO OUR DISTRICT OFFICE IN DORAL.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SLICING TOMATOES Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL DISCARDED. HAS BEEN IN REACH_IN COOLER AND/OR WALK_IN COOLER AT LAST OVERNIGHT. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/16/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee dry hands wiping clothes.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. HANDWASHING PROCEDURES AND IMPORTANCE.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauces, soups.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed utensils stored in crevices between equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/6/2011 | 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. Observed potentially hazardous food thawed in standing water. 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. employee cutting tomatoes bare handed. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed utensils stored in crevices between equipment.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 25-04-1 Observed single-service items stored on floor.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- 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
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10/12/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Carbon dioxide/helium tanks not adequately secured.
- 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
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8/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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