- Basic - Floor soiled/has accumulation of debris. By dry storage
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Uncovered food stored near sink exposed to splash. Meat in pot **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 49 F, lettuce 50 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. empanada 119 F, croquettes 120 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked food
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloths **Corrected On-Site**
- 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan
|
07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. In dining room **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. Condensation water blows out in walk in cooler
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 120 F in oven
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
|
2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning. In hood
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Salsa
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. Ventilation in walk in cooler blows out condensation water.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready o eat
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Nonfood-grade basting brush used in food.
|
8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.Onions.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.Meat
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 used for purposes other than handwashing.
- Intermediate - Nonfood-grade basting brush used in food.
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of soiled material on racks in the WALK IN COOLER
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed raw animal food stored over ready-to-eat food.CHICKEN
- Critical - Observed soiled WALK IN COOLER gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.WALK IN COOLER HAM BEEF VEGETABLE CUT CROQUETTS POULTRY
- Observed utensils stored in crevices between equipment.AT DISH SINK
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair.REAR AREAS KITCHEN
- 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.
|
8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed uncovered food in holding unit/WALK IN COOLER storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Working containers of food removed from original container not identified by common name.
|
10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food. Raw eggs stored over cooked tamales
- Critical - Observed uncovered food in holding unit/dry storage area.
|
3/30/2011 | 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.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Observed employee with ineffective hair restraint.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed toxic item stored by food. Corrected On Site.
|
10/22/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Unwrapped single-service utensils not presented so that only the handles are touched.
|
5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical. Observed expired 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
|
11/17/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Las Mercedes Restaurant, 10505 Nw 112 Ave #4, Miami, FL »