- Basic - Wall in disrepair.dry storage
- 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.
|
11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall in disrepair.dry storage
- Basic - Wall soiled with accumulated grease.by grill
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.small oven
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/09/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.dry storage
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.bathroom
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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 - Raw animal food stored over ready-to-eat food.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Toaster **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Grease accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Plumbing system in disrepair. Faucet doesn't reach all compartments in 3compartment sink.
- Basic - Reuse of single-use plastic tubs.
- Basic - Wall soiled with accumulated grease.
- Basic - Working container of food not labeled in English.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes at 114° **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw ground beef next to ready to eat croquettes in reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over ready to eat ham in reach in cooler.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- Intermediate - Nonfood-grade basting brush used in food.
|
9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/10/2013 | Routine - Food | Call Back - Complied |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- 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. **Warning**
|
1/28/2013 | Routine - Food | Warning Issued |
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kiTCHEN equipment .
- Critical - Working containers of food removed from original container not identified by common name. food containers inside reach IN COOLER .
|
7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
|
6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. This violation must be corrected by : 3-3- 2011.
- Violation: 51-18-1 No copy of latest inspection report.
|
3/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical. Hand sink missing in food preparation room or area. This violation must be corrected by : 3-3- 2011.
- No copy of latest inspection report.
|
1/3/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand sink missing in food preparation room or area. This violation must be corrected by : 1-23-2011 This violation must be corrected by : 1-23-2011.
- No copy of latest inspection report.
|
11/23/2010 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 9-22-10.
|
7/22/2010 | 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
- No copy of latest inspection report.
|
1/22/2010 | 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.
- No copy of latest inspection report.
|
9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/18/2009 | Routine - Food | Warning Issued |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Yunier's Cafeteria And Laundry, 2710 Sw 1 St, Miami, FL »