- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Floor area(s) covered with standing water. Dish wash area
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In pastry room inside flour **Corrected On-Site**
- Basic - Insect control device installed over food preparation area. Inside pastry kitchen
- Basic - Leaking pipe at plumbing fixture. Water over flowing from pipe underneath dish machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Pastry kitchen - butter80°f
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef
- 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. Garlic and oil80°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon46°f, shrimp54°f, calamari46°f, hummus53°f, egg plant51°f, tomato sauce51°f
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Some Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. APPLES **Corrected On-Site**
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back pattio area
- Basic - Cloth used as a food-contact surface. On mussels
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board. In food prep area near kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. In bakery
- Basic - Soil residue build-up on nonfood-contact surface. On top and around dish machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bakery
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw marinated chicken 46°f
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In dishwasher area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dishwasher area **Corrected On-Site**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
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4/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Raw animal food stored above unwashed produce.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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12/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- 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.
- Basic - Equipment in poor repair. I've machine door panel in disrepair.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Wall soiled with accumulated dust.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp,fish,octopus
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ground beef 129°f
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - No handwash sink for employees at bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Food stored in a location that is exposed to splash/dust. Used wiping cloth to cover bread.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Water draining onto floor surface.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Employee used handwash sink as a dump sink. In baking area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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1/8/2013 | Routine - Food | Administrative complaint recommended |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No three-compartment sink provided. bar area.
- Critical - No three-compartment sink provided. pastry shop.
- Observed grease accumulated under cooking equipment.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Handwash sink not accessible for employee use at all times. KITCHEN
- Critical - No conspicuously located thermometer in holding unit. MOST REACH IN COOLERS
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. ALL HAND SINKS
- No plan review submitted and renovations in progress.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wall not smooth and easily cleanable. KITCHEN AREA
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3/13/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Observed employee with no hair restraint. cook
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. 3 COMP SINK AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed wall soiled with accumulated food debris. 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.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | 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.
- Observed employee with no hair restraint.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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 This violation must be corrected by : 6-6-10.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- 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. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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 60 days
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10/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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