- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs
- Basic - Clean equipment stored on floor. Upstairs
- Basic - Equipment in poor repair. RI cooler not cooling properly, items less than 2 hours moved to other coolers, lasagna with stop sale.
- Basic - Food stored on floor. Upstairs and kitchen
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine
- Basic - Screen in window torn/in poor repair. Upstairs
- High Priority - Live, flies in food preparation area. Upstairs.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna, see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lasagna at 50
- Intermediate - Handwash sink used for purposes other than handwashing. 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.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Upstairs, employees
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Lasagna
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Soda gun soiled. At bar and service area
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1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Upstairs, employees
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Dishwasher sanitizer out
- Basic - Equipment in poor repair. RI cooler not cooling properly
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Outer openings not closed during operation. Kitchen
- Basic - Unnecessary items on the premise.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Out
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Lasagna
- High Priority - Small flying insects in service area.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 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.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some foods
- Intermediate - Soda gun soiled. At bar and service area
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Amount of automatic gratuity not disclosed on menu.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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