- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- 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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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line employee.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line employee opened soft drink.
- Basic - Food debris accumulated on kitchen floor (walk in cooler floor.
- Basic - Outer openings not protected with self-closing doors (door left opened).
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimps thawing inside standing water.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Short ribs 72°f ( marinated) 2 trays at kitchen table.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Chicken wings at 81°f degrees. Cooked at 10:00 am not placed at walking cooler yet.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings not protected with self-closing doors. Doors open while Food cooling (Chicken wings).
- 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 . Sauces placed in the steamer. Marinara 85f degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce in steamer (85f degrees Marinara).
- Intermediate - Certified Food Manager 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.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area. Beer bottles inside drinking ice. Bar
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Small flying insects in bar area.
- Intermediate - Soda gun soiled. **Repeat Violation**
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. BACK PREP AREA
- Critical - No conspicuously located thermometer in some holding units.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE (BACK PREP TABLE) Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed objectionable odors in bathroom. EMPLOYEE'S
- Wet mop not hung to dry. BACK (OUTSIDE)
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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6/18/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee switch from working with dirty dishes switching to clean dishes without washing hands.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. WI FREEZER Corrected On Site.
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4/16/2012 | Routine - Food | Warning Issued |
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