- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment and tables.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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 - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. By mop 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. Sugar, flour, salt.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Preparation table
- 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. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
09/05/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
5/21/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Unsealed concrete floor in walk in cooler area.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Admin Complaint** **Repeat Violation**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Roach excrement and/or droppings present.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Admin Complaint** **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
|
2/21/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unsealed concrete floor in walk in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pork sauce 2 pots found at 100 f and 58 f
- Intermediate - No plan review submitted and approved - renovations were made or are in progress (covered grill cooking outside) Must submit plans, plan review application for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
|
11/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- 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 - 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 - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unsealed concrete floor in walk in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pork sauce 2 pots found at 100° f and 58° f
- High Priority - Pots or other cooking equipment not being sanitized after cleaning.
- High Priority - Roach activity present as evidenced by 2 live roaches found around shelves in storage.
- High Priority - Roach excrement and/or droppings present.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress (covered grill cooking outside) Must submit plans, plan review application for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/15/2013 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unsealed concrete floor in walk in cooler.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Repeat Violation**
- Intermediate - No soap provided at handwash 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.
|
6/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has 4 smokers/grills outside and pork and other meats are being cooked.
|
4/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hole in wall.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork found outside at 52? f.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has 4 smokers/grills outside and pork and other meats are being cooked.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
1/30/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Floors not constructed easily cleanable.
- 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.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
|
8/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
|
12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/27/2011.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 Corrected On Site.
- 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.
|
5/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/24/2011 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food prepared in a prohibited area. OUTSIDE BARBEQUE GRILLS
- Observed nonfood-contact equipment in poor repair. BARBEQUE EQUIPMENT
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- Outdoor refuse area not curbed and graded to drain.
- Exterior walking and driving surfaces not graded to drain.
- Observed wall in disrepair.
- Observed ceiling in disrepair.
- No copy of latest inspection report.
- 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
|
12/29/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WALK_IN COOLER & REACH_IN COOLER
- Critical. Observed potentially hazardous food thawed in an improper manner. SHRIMP, CHICKEN, SEAFOOD AT ROOM TEMPERATURE Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH_IN FREEZER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed 1 dead roach on premises. BBQ PIT AREA/ROOM
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water.
|
3/24/2010 | Complaint Full | 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. WALK_IN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. LIGHT SHIELD WITH DUST IN KITCHEN
- Observed floor area(s) covered with standing water. WALK_IN COOLER
- Observed attached equipment soiled with accumulated dust. KITCHEN HOOD
|
1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed at room temperature. STANDING IN PREP SINK
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH_IN FREEZER Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. NO HOOD FILTERS WHILE COOKING EQUIPMENT IN_USE For reporting purposes only.
- Critical. Equipment food-contact surfaces and utensils not sanitized. SPOON WASHED IN MOPSINK
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. REACH_IN FREEZER
- Critical. Hot water not provided/shut off at employee hand wash sink. BY BBQ OVEN
- Critical. No handwashing sign provided at a handsink used by food employees. THROUGHOUT ESTABLISHMENT
- Critical. Hand wash sink lacking proper hand drying provisions. BY BBQ OVEN AREA
- Floors not maintained smooth and durable. WALK_IN COOLER Repeat Violation.
- Observed floor area(s) covered with standing water. WALK_IN COOLER
- 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 MUST HAVE BY NEXT UNANNOUNCED INSPECTION
|
7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/29/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/28/2008 | Routine - Food | Warning Issued |
| No report available. | 8/21/2008 | Routine - Food | Call Back - Complied |
Restaurant representatives - add corrected or new information about Mama Lucy's All Pro Ribs Inc, 2201 Nw 119 St, Miami, FL »