South Beach Munchies, 324 Lincoln Rd, Miami Beach, FL - Restaurant inspection findings and violations



Business Info

Name: SOUTH BEACH MUNCHIES
Type: Permanent Food Service
Address: 324 Lincoln Rd, Miami Beach, FL 33139
License #: 2328263
Total inspections: 6
Last inspection: 08/26/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bathroom door not self-closing.
  • Basic - Clean equipment stored on floor. Tray **Corrected On-Site**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
  • Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Under hood **Repeat Violation**
  • Basic - Nonfood-grade garbage bags used in direct contact to store food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Desserts 46, less than 2 hours
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries 118, beef 122 corrected to 135, rice 125 corrected to 135.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
  • Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Service called **Repeat Violation**
  • 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. Service called
08/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Employee personal items stored in or above a food preparation area. Employee purse on top of prep table.
  • Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen equipment under hood.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holding unit.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
  • Basic - No copy of latest inspection report available.
  • Basic - Uncovered food stored near sink exposed to splash. Sugar and milk for coffee.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wiping cloth sanitizing solution stored on the floor.
  • High Priority - Live flies in kitchen.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries 115, beef 106, rice 113 and 122, less than 4 hours
  • 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. **Repeat Violation**
  • Intermediate - Hot 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 135 degrees Fahrenheit or hotter. For pastries.
  • 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.
5/7/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bathroom door not self-closing.
  • Basic - Bathroom facility in disrepair. Hand wash sink not working.
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Employee personal items stored in or above a food preparation area. Cell phones.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 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.
  • High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 76°F
  • High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 78°F.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwiches at the front counter.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef, fish
  • High Priority - Raw animal food stored over ready-to-eat food. Beef / chicken above tomato
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No handwash sink for employees. Kitchen.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
  • 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.
10/28/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Beef reheated for hot holding not reaching 165f degrees.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef with saute onions 127f degrees.
  • 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 - Handwash sink not accessible for employee use at all times.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
1/30/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. UNDER COFFEE MACHINE. MUST CORRECT ACCESS TO IT.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. NO ACCESS TO HAND WASHING SINK.
  • Observed nonfood-grade containers used for food storage. BLACK LINERS (BAG) used to store ready to eat vegetables.
  • Critical - Observed raw animal food stored over ready-to-eat food. POULTRY OVER TORTILLA SHELLS.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW PORK OVER LEMONS AT REACH IN COOLER. Corrected On Site.
7/30/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Handwashing cleanser lacking at handwashing lavatory. EMPLOYEE RESTROOM .
  • Critical - Observed employee improperly washing hands. (NO SUPPLIES / NO SOAP AT DISPENSER ). Corrected On Site.
  • Critical - Observed toxic item improperly stored. SPRAY CHEMICAL NEXT TO PAPER TOWEL. Corrected On Site.
12/21/2011Complaint FullInspection Completed - No Further Action

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1 User Review:

Leah

Added on Feb 17, 2015 2:22 PM
IP: 108.195.8.xxx
Visited on Feb 17, 2015 3:00 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
The food is kind of ok .
Cheap Latino food.
First time I walk there there was a client trying to change the good Bc she did not like the meat and she keep asking what kind of meat it was.
The lady mid age rood as hell keep insisting to not change her her food, even though she was a regular customer that work at Lincond rd and buy good there often.
Then I went there Bc my coworker told me that they have moris with maduros so when I got there had only a choice of this salad.
I asked if I can get anything instead and she said not in a rude way that walk out of the place.
Today I came back giving them a secound chance.
It was a young girl, nice and pleasant; they also had only salad as a side and u asked if there is any other choice they said not, so j request to only put tomatoes as salad( I got 2 fine slice of tomato 😹)
Ridicules but I got it that way and I asked to put some fried righ of onion in the meat but this ride lady from before jump on and said if $1 extra of the dish!!
I would never come back there because if someone has not maners to deal with customers should not work direct only waging dishes so the business can be successful.

I would not Recomend this place to anyone Bc I chose correct maners( that lady does not have it) service and at least ok customer service over anything.
And I can make better Cuban food at home really !!!
Bc it is nothing de otro mundo
Would you recommend SOUTH BEACH MUNCHIES to others? No
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