- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Reach in cooler below grills, kitchen.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 handwash sink for employees. Dishwash/Dish machine room
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Reach in cooler below grills, kitchen.
- Basic - Food stored on floor. Onions **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bottles.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Kitchen. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Throughout establishment **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food prep at the bar. **Warning**
- High Priority - Employee washed hands with no soap. Bar area. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, poultry, fish.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plant foods, kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Employee used handwash sink as a dump sink. Dumping ice in sink
- Intermediate - No handwash sink for employees. Dishwash/Dish machine room
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and ceviche station
- 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. Christan at the bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Sitting on the floor.
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Corrected On-Site**
- Basic - Wall soiled with accumulated dust.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 drawer unit under the grill.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 drawer unit under the grill.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Observed employee with no hair restraint. kitchen employee
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. kitchen area Corrected On Site.
- Observed nonfood-contact equipment in poor repair kitchen cooler door
- 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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1/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsinks
- Critical - No thermometer provided to measure temperature of food product.
- Observed ripped/worn tin foil used as shelf cover.
- 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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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. most sinks
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable. use for food
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- 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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9/1/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification.
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2/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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