- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hole in wall. By ladies bathroom opposite on top of racks.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
|
10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. In mop sink.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. By ladies bathroom opposite on top of racks.
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. By hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 52°
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food storage area. In flour.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 87°
- High Priority - Stop Sale issued due to adulteration of food product. Small flies in the flour.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Utensils.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. RiC shelves.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/04/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair. Missing door handles
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
07/16/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored in dry storage area not covered.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Utensils in poor condition.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.under grill
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.standup freezer
- Critical - Observed raw animal food stored over ready-to-eat food.standup cooler
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.knives
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
|
10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.knives
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.knives
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item improperly stored.
|
3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
|
12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham sandwiches in display
- Observed gaskets/seals on cold holding unit in poor repair.reachin ,left of fryer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.knifes
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k on floor
|
4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license. PAYMENT WAS RECEIVED LATE, LATE FEE NOT PAID.
|
2/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over plantains
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
|
9/28/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-contact equipment in poor repair
- Critical. Observed soiled reach-in cooler gaskets.
|
7/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/6/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Jc Pizzeria Llc, 11865 Sw 26 St Ste C-45, Miami, FL »