- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- 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. **Corrected On-Site**
- 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.
- Intermediate - No probe thermometer provided to measure temperature of food products. **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.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Upper deck pool area / bar.
- Basic - Ice bucket stored on floor between uses. Upper deck pool area / bar. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-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 - Toxic substance/chemical stored by or with single-service items. Spray bottles (chemical) next to napkins. **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinsing temperature 151°f.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upper deck pool area / Bar.
- Intermediate - No soap provided at handwash sink. Upper deck pool area / Bar.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Final rinsing temperature at 151°f .
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In food service areas.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.breakfast sauce pan 119°f. Reheat to 141°f at wood oven. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sausage pan at breakfast station.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at buffet area, less than 1 hour. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At cooking area, sausages and potatoes, less than 2 hours. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed roach activity as evidenced by live roaches found (5) STORAGE ROOM. SERVICE CALLLED
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification for FL016684 provided/available. For reporting purposes only.
- Critical - Observed small flying insects in bar area.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed dead roaches INSIDE OVEN (7) ACCORDING TO CHEFF OVEN NOT IN USE Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT TO BEEF
- Critical - Observed soiled reach-in cooler gaskets.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface.tv cabinet. Corrected On Site.
- Observed food debris accumulated on kitchen floor.behind juice machine.
- Lights missing the proper shield, sleeve coatings or covers.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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12/11/2009 | Routine - Food | Inspection Completed - No Further Action |
- 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
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
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