- No Violations Were Observed
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09/08/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation. At the time of callback inspection, the cook had no hair restraint.
- Basic - Faucet/handle missing at plumbing fixture. At mop sink faucet
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the time of inspection, in-used utensil stored in standing water on top of steam table.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest creezer
- Basic - No handwashing sign provided at a hand sink used by food employees. By walk in cooler, by bar area **Repeat Violation** At the time of callback inspection, no handwashing sigh posted.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. At the time of callback inspection, reach in cooler gaskets were soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working container of food not labeled in English. Sugar, flour Observed containers without any labels with products inside such as flour, sugar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 69 f at buffet table. At the time of callback inspection, observed shrimp at 48 f placed on buffet table located on dining room area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Turkey at 108 f on buffet , ham croquette at 89 f, (placed on buffet around 11:30 pm as per food manager-Roberto At the time of callback inspection, observed ham croquettes at 70 f , cooked rice at 115 at buffet table located in dining room area.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On part of the buffet line.-turkey, roast beef, croquettes , and one side of the buffet line containing-cooked vegetables platters, and salads not protected. **Repeat Violation** Desserts were set on table at dining room area for self-service without a sneeze guard. On one side of the buffet, it did not have any proper protection from contamination. Salads-potato, shrimp, and pasta were exposed. It lacked any protection from contamination.
- Intermediate - No probe thermometer provided to measure temperature of food products. Two digital thermometer on site-no battery and not working. At the time of callback inspection, no probe thermometer available. As per cook, thermometer is at home.
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5/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of croissants **Repeat Violation**
- Basic - Cloth used as a food-contact surface. To cover cheese
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. At mop sink faucet
- Basic - Food stored in undrained ice. Raw shrimp, raw calamari, raw shrimp
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Ice buildup in chest freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest creezer
- Basic - No handwashing sign provided at a hand sink used by food employees. By walk in cooler, by bar area **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Interior of walk in cooler door.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. By 3 CS sink.
- Basic - Wall soiled with accumulated food debris.some areas
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working container of food not labeled in English. Sugar, flour
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats stored on bowl ,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 69 f at buffet table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Turkey at 108 f on buffet , ham croquette at 89 f, (placed on buffet around 11:30 pm as per food manager-Roberto
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On part of the buffet line.-turkey, roast beef, croquettes , and one side of the buffet line containing-cooked vegetables platters, and salads not protected. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Container stored inside handwashing sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. Two digital thermometer on site-no battery and not working.
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At warewashing area , at hand sink by walk in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Using quaternary tablets also
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9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Chest freezer
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing 2 covers on kitchen area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At warewashing area , at hand sink by walk in cooler
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Salami **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Some areas of kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 CS, 0 ppm, chlorine,
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over ham **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink missing in food preparation room or area. At server station. Station prepping coffee, scooping ice.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Only one provided to measure products from 100 -300 f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Using quaternary tablets also
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee with food handler Ricardo Davila 2/07/2012
- Intermediate - Soil residue in food storage containers.
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall.(dishwash area)
- Basic - Open dumpster lid.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Soda gun soiled.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.-kitvhen employees
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting boards]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over vegetables]
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- 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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10/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Palma Ristorante & Bar, 116 Alhambra Circle, Coral Gables, FL »