- Basic - handles in contact with flour, sugar.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor. Cooked chicken on the floor behind the ice machine
- Basic - Single-service items stored on floor. Cups.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. conch salad **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Conch salad 50°F
- 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**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Front counter display reach in cooler. Conch salad ,only, 50°F, no other TCS foods in the reach in cooler.
|
11/04/2014 | Routine - Food | Warning Issued |
- Basic - Dead roaches on premises. 8 dead roaches in the kitchen. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, tomato, lettuce.
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Sandwich prep reach in cooler in the kitchen.
|
4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rices, Mac and cheese, plant food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Big 5.
- Intermediate - No handwash sink for employees. In the kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Covered waste receptacle not provided in women's bathroom.
- Observed buildup of slime in the interior of ice machine.
|
5/15/2013 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken in ric that have not reached 41 degrees. **Admin Complaint**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed PDF above 41 degrees in coolers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed poultry in kitchen area below 135 degrees.
|
12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC IS NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED RICE AND COLLAR GREEN PREPARED THE DAY BEFORE AND YET THEY ARE AT 52 AND 48 DEGREES.
- Food-contact surface not smooth and easily cleanable. OBSERVED SHELVE IN WIC MADE IN WOOD.
- Critical - Hand sink missing in food preparation room or area. OBSERVED THERE IS NO HAND WASH SINK IN FOOD PREP AREA.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RICE AND COLLAR GREEN ABOVE 41 DEGREES. THE RICE AND COLLAR GREEN PORTION WERE DISCARDED.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED RICE AND COLLAR GREEN PORTIONED OUT IN SMALL CONTAINER WITHOUT DATE MARKING.
|
7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven mitt
- Observed single-service items stored on floor.
- Critical - Observed toxic item improperly stored.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet mop not hung to dry.
|
6/20/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.FRONT COUNTER AREA
- Lights missing the proper shield, sleeve coatings or covers.by walk in cooler
- Critical - Manager lacking proof of Food Manager Certification.AT time of inspection
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.AT TIME OF INSPECTION
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No person in charge of establishment. 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. AT TIME OF INSPECTION
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.was not able to see a invoice at time of inspection person in charge did not have the key to the office
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed floor area(s) covered with standing water.BEHIND FRYER IN KITCHEN
- Observed gaskets with slimy/mold-like build-up.REACH IN FREEZER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.IN FRONT OF FRYER
- Observed nonfood-contact equipment in poor repair walk in freezer handle broken
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.IN FRONT OF FRYER
- Critical - Observed soiled reach-in cooler shelves.IN FRONT OF FRYER
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.bacK door
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/7/2012 | 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. Pro
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. all raw fish and seaffod and chicken containers . you must proove proper rotation .
|
8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats stored over ready to eat salad. walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared salad. ready to eat salad. on display. front counter.
|
6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. raw meat containers . walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads containers . walkin containers .
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats stored over salad ready to eat . walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/16/2010 | 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. walkin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
|
7/13/2010 | 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.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
|
1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. bottles of frozen juice .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. eggs holding unit.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
| No report available. | 9/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/9/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Snaper Fish & Chicken, 8995 Nw 7 Ave, Miami, FL »