- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Inside/outside of dumpster not clean.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. **Corrected On-Site**
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits.
|
09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves. In reach in coolers
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in dry storage area. Rice **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Beef, chicken, goat, turkey wings **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered. Rice **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. Cardboard boxes **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Conch
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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. **Warning**
|
1/24/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Comminuted/injected/tenderized meat stored above whole-muscle intact cut of meat. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Not working. **Warning**
- 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. **Warning**
|
2/13/2013 | Routine - Food | Warning Issued |
- Observed ceiling in disrepair. kiTCHEN AREA .
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair. AC UNIT IN DISREPAIR
- Critical - Working containers of food removed from original container not identified by common name.
|
7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all reach in cooler
- Observed nonfood-contact equipment in poor repair KITCHEN REACH IN FREZZER
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
|
3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most kitchen reach in coolers
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 42 BEEF COOLER
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.most sinks
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair cooler kitchen area
- Critical - Observed potentially hazardous food thawed in standing water. ox
- 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.
|
3/4/2011 | Routine - Food | 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.
- Critical. Observed raw animal food stored over cooked food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all cooler
- No copy of latest inspection report.
|
7/14/2010 | Routine - Food | 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.
- Critical. No conspicuously located thermometer in holding unit. coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment
- Observed improper storage of maintenance tools that interferes with cleaning. outside
|
4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/18/2009 | 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.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed expired 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
|
10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about New Piment Bouk Restaurant, 5961 Ne 2 Ave, Miami, FL »