Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
6/6/2013
Routine - Food
Inspection Completed - No Further Action
Critical - No conspicuously located thermometer in holding unit.
Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed employee with no hair restraint.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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