- Basic - Case/container/bag of food stored on floor in kitchen. Prep area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. WI cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef, front, less than 1 hour. Taken to oven.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by food cart and equipment. Back prep area and storage area.
- Intermediate - Handwash sink used for purposes other than handwashing. Front **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. At RI cooler and WI cooler **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. Back door, delivery just received.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. WI cooler and freezer doors not self closing.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 2 hours. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Back and front
- Intermediate - No chlorinequat. 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Less than 2 hours
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. Front
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- 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.
- 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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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Also at storage room and prep area.
- Basic - Ceiling tile missing. Storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. WI cooler door not closing by itself. Part needs to be installed. Also paper dispenser at 3 CS area not working.
- Basic - No copy of latest inspection report available.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front and employee bathroom
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Front
- High Priority - Toxic substance/chemical improperly stored. Sheila Shine Polish spray by food at storage.
- Intermediate - Handwash sink used for purposes other than handwashing. Back
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front and dishwashing area
- Intermediate - No soap provided at handwash sink. Front also by 3CS needs to be corrected
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. At walk in cooler.
- Basic - Raw animal food stored above unwashed produce. At walk in cooler. Chicken over case of broccoli .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Kitchen/Cook line.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT EMPLOYEE RESTROOM . Corrected On Site.
- 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. ALL EMPLOYEES MUST GET CERTIFIED AFTER 30 DAYS AT WORK.
- 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.NO SOAP PROVIDED AT HANDWASH SINK .
- Critical - Observed handwash sink used for purposes other than handwashing. KITCHEN AREAS HANDWASH SINK COVERED WITH COOKING UTENSILS .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. CASES OF UNWASHED VEGETABLES STORED OVER READY TO EAT FOODS AT WALK IN COOLER .
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AND PREPARATION AREAS.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN (COOK LINE).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. KITCHEN EMPLOYEE .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO SUPPLIES : PAPER TOWEL AND SOAP) .
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. COOKING UTENSILS IN IT.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. YUCCA (119 F DEGREES). Corrected On Site.
- Wet mop not hung to dry.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/29/2012.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 07/29/2012.
- 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. This violation must be corrected by : 07/29/2012.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
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5/30/2012 | Routine - Food | Warning Issued |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 01/22/2012.
- 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 This violation must be corrected by : 01/22/2012.
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11/22/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREAS.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AREAS.
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6/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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