- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Next to grill
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar and in restrooms
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 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.
|
10/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside rice and sugar container
- Basic - Case/container of food stored on floor in kitchen. Containers of soy sauce and ginger
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Next to grill
- 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. Shelf that holds the rice and sugar containers
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on ceiling.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar and in restrooms
- Basic - Reach-in cooler gasket torn/in disrepair.in kitchen across from grill
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall needs to be resealed above 3 compartment sink
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon45°f, tuna45°f( employee moved fish from cooler to freezer
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over vegetables
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef **Corrected On-Site**
- High Priority - Small flying insects in bar area. Fruit flies
- 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 preparation sink has soil/old food residue. Black debri build up in sink in kitchen next to reach in coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, dispenser broken
- 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.
|
5/9/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
12/12/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone in asparagus container
- Basic - Floor soiled/has accumulation of debris.under flour shelves
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at sushi station
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.salmon, duck,tuna
- High Priority - Raw animal food stored over ready-to-eat food.raw tuna over lettuce
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.shrimp next to beef at ric at sushi station
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Cooler on the line in front of grill station **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times . Blocked by oil containers by 3 compartment sink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by 3 compartment sink
- Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
- 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.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.by front door
|
3/25/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.with gloves on
- Critical - Observed handwash sink used for purposes other than handwashing.ice dumping
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
|
11/30/2012 | Complaint Full | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. PLEASE CALL TALLAHASSEE AT 850-487-1395. PAYMENT CONFIRMATION # 116006919
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation. PLEASE FAX CERTIFICATION TO 305-499-4079 TO MY ATTENTION INCLUDING YOUR BUSINESS NAME.
- Critical - No conspicuously located thermometer in holding unit.
- 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 Repeat Violation. PLEASE FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. BURGER BUNS Corrected On Site.
|
3/22/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ALL COOKLINE DRAWERS AMBIENT TEMPERATURE OF 52F and 57F.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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
|
8/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. PLATES USED FOR SUSHI STORED NEXT TO RAW FOOD IN REACH_IN FREEZER.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ALL COOKLINE DRAWERS AMBIENT TEMPERATURE OF 52F and 57F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PASTA/CHEESE @ 51F COOKED YESTERDAY. Corrected On Site. DISCARDED
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- 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
- Critical - Observed buildup of slime on soda dispensing nozzles. BAR
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
|
8/12/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. 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
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
5/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Nove Kitchen And Bar, 1750 N Bayshore Dr 102 &103, Miami, FL »