- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken at storage room **Corrected On-Site**
- Basic - Reuse of single-use articles. Rice net
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- 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.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No copy of latest inspection report available.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Bar area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Small flying insects in bar area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand sink at bar area. (1st one as you enter.)
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- Intermediate - Water pressure lacking at fixtures that require the use of water. (1st hand sink at bar area ).
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. BUCKET INSIDE OF IT. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER AT 48F DEGREES (BEEF) AND READY TO EAT MEATS (52F DEGREES).
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA (BROKEN DISPENSER ).
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. MARCH 2011 TAG.
- Critical - Observed buildup of slime on soda dispensing nozzles. ALL FOUR SODA SPRAY NOZZLES AT BAR AREA.
- Critical - Observed employee eating while preparing food. (COOK AT KITCHEN ).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER UNDER GRILL WITH BEEF AT (57F DEGREES) AND READY TO EAT (48F DEGREES).
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.OBSERVED SLIME AT SODA DISPESING NOZZLES AT BAR (SPRAY GUN) SHOWED TO SOUS CHEF PRESENT.
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1/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 12/29/2011.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/29/2011.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food stored in ice used for drinks. BOTTLES (BAR AREA) TEQUILA ,JUICE.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR WARE (UTENSILS ) IN IT.
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10/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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