- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On storage rack where onions and potatoes are located
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rack where potatoes and onions is located
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Inside reach in freezer and reach in cooler inside kitchen
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Also shelf is soiled and rusted
- 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 - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Rice found inside reach in cooler at 61°f cooked previous day.
- 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. Rice inside reach in cooler 61°f. Operator discarded
- Intermediate - Hot water not provided/shut off at employee handwash sink. Inside rest room
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Intermediate - Soil residue on food storage containers.
|
08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
|
4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in reach in cooler. Sweet potatoes
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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 - Hot water not provided/shut off at employee handwash sink.
- 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.
- Intermediate - Soil residue in food storage containers.
|
2/6/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food stored in dry storage area not covered.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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 - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Soil residue in food storage containers.
|
10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Ceiling soiled with accumulated grease.
- 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 - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Single-service articles stored on a soiled surface.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.chicken over onions
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken next to beef
- High Priority - Toxic substance/chemical stored by or with single-service items.ss items in bleach bottle box
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.turned off by operator **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated grease.
- Observed residue build-up on nonfood-contact surface.
- Observed wall soiled with accumulated food debris.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
|
10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. COOKING EQUIPMENT
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation. Corrected On Site.
|
3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN COOLER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
|
9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. THAWING FISH Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. THAWING FISH IN HANDWASH SINK Corrected On Site.
|
6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/21/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site. DISCARDED
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- No mop sink or curbed cleaning facility provided. MOP SINK NOT CONNNECTED TO PLUMBING SYSTEM. OPERATOR NEEDS TO SHOW PROOF THAT THE DRAIN THEY USE (PROVIDED BY MANAGEMENT ON A DIFFERENT LOCATION WITHIN 40 FEET) GOES TO THE SEWAGE LINE. HOT AND COLD WATER MUST BE PROVIDED ALSO. This violation must be corrected by : 11/21/10.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. CUTTING BOARD Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN ESTABLISHMENT. This violation must be corrected by : 11/21/10.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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
|
9/21/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks. BAG OF ICE STORED IN CHEST FREEZER ALONG WITH BAGS OF SQUID.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING CILANTRO Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. REACH_IN COOLER
- No mop sink or curbed cleaning facility provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean equipment stored on floor.
- Critical. Hand sink missing in food preparation room or area. NO HANDWASH SINK IN KITCHEN
- Critical. Lack of toilet tissue at each toilet.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated grease. COOKING EQUIPMENT
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 10/10/10. NEW OWNER
- 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
|
8/10/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mar Y Tierra, 266 Ne 1 St, Miami, FL »