- Basic - Equipment in poor repair. Observed cold holding units under the grill holding food at 50° F. Corrective action taken by operator to remove all animal product and TCS items into WIC until repair man comes.
- Basic - Working containers of food removed from original container not identified by common name. Some bottles throughout kitchen
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under dish washer.
|
10/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Observed cold holding units under the grill holding food at 50° F. Corrective action taken by operator to remove all animal product and TCS items into WIC until repair man comes.
- Basic - Gaskets with slimy/mold-like build-up. Both WIC and RIC
- Basic - Mop/service sink in disrepair. No water connection or knobs.
- Basic - Working containers of food removed from original container not identified by common name. Some bottles throughout kitchen
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under dish washer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Beef 50° F, Chicken 51° F, Steak 50° F, Shrimp 50° F, Calamai 50° F for less than four hours. Corrective action taken by the operator by placing items in WIC.
- 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. Operator only provided one certification for employee training but none for the other employees.
|
08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Observed cold holding units under the grill holding food at 50° F. Corrective action taken by operator to remove all animal product and TCS items into WIC until repair man comes.
- Basic - Gaskets with slimy/mold-like build-up. Both WIC and RIC
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on hood suspension bar **Corrected On-Site**
- Basic - Mop/service sink in disrepair. No water connection or knobs.
- Basic - Working containers of food removed from original container not identified by common name. Some bottles throughout kitchen
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under dish washer.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. By clean dishes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Beef 50° F, Chicken 51° F, Steak 50° F, Shrimp 50° F, Calamai 50° F for less than four hours. Corrective action taken by the operator by placing items in WIC.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area.
- 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. Operator only provided one certification for employee training but none for the other employees.
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
|
08/19/2014 | Routine - Food | Warning Issued |
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. WIC DOOR
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs **Corrected On-Site**
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than hand washing. Bar.
- 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.
|
8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. No door
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tile in disrepair.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Missing drain plug at dumpster.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.dressings
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
|
2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. small 3 compartment sink is the handwashing sink in kitchen.
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. 3 compartment sink is the handwashing sink in kitchen. not used for dishes.
- No mop/service sink installed/available at establishment.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. bread under raw beef
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
|
11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/14/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored in a prohibited area. faulty refrigeration units.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. prep area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/13/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed food stored in ice used for drinks. potentially hazardous food, raw meats and seafood stored in refrigeration units above 40F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food in refrigeration units.
|
8/15/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- No mop/service sink installed/available at establishment.
- Observed attached equipment soiled with accumulated dust.Walk-in cooler fan covers
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed small flying insects in bar area.
- Observed wall in disrepair.Dry storage room
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
|
10/29/2010 | 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
|
5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. ALL PHF MOVED TO WALK_IN COOLER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER. DO NOT USE REACH_IN COOLER UNTIL FIXED/REPAIRED AND CAN MAINTAIN A TEMPERATURE OF 41F OR LESS.
- Critical. Observed potentially hazardous food thawed in an improper manner. BISON BURGERS PATTIES THAWED NEXT TO DISHMACHINE 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
|
5/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over seafood
- Critical. Observed raw animal food stored over cooked food. raw chickens and raw beef over pre-cooked ribs
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
|
12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Norman's Tavern, 6766 Collins Ave, Miami Beach, FL »