1831 PONCE DE LEON, Coral Gables, FL 33134
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front counter( not in use, current under remodeling)
Basic - Ceiling tile missing. Due to remodeling.
Basic - No handwashing sign provided at a hand sink used by food employees. Back sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in the kitchen changing tasks from dirty to soiled at cook line.
Intermediate - Handwash sink used for purposes other than handwashing. Observed thawing poultry inside hand sink.
Basic - Equipment or utensils not designed or constructed in a durable manner. Units with Gaskets loose at kitchen.
Basic - Storage area not maintained clean and organized.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee manipulated raw shell eggs and went back to prep station without hand washing.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided while conducting the inspection. Corrected On-Site
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided while conducting the inspection. Corrected On-Site
Basic - Plumbing system in disrepair. Three compartment sink faucet with wrapped tape.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwashing area.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Floor tiles missing and/or in disrepair. Cook line.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Cook and operator was advised to set up the three compartment sink for sanitizing properly.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler at prep area raw eggs over poultry. Operator placed eggs on the bottom of the shelf. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 50°F, pooled eggs 50°F, cut tomatoes 50°F, Salmon 56°.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, pooled eggs 50°F, cut tomatoes 50°F, Salmon 56°. According to the operator all items were brought from reach in cooler from the back early in the morning. Operator transferee back the item to drop temperature. Corrective Action Taken
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees using prep sink for hand washing instead of hand wash sink.
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink inaccessible. Items stored on top. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink at prep area.
Intermediate - No soap provided at handwash sink. Back hand wash sink at prep area.
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets for chest freezer at kitchen with gaskets and lid soiled.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at prep area in the back without sign.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwashing area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee use a cloth towel in the front area.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in water at a temperature of 79F in the cook line area. The manager discarded the water. Corrective Action Taken
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over vegetables in a reach in cooler at the cook line. The manager moved the eggs to the bottom shelf. Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking the hws in the kitchen area. The manager moved the trash can. Corrected On-Site
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed triple sink using quaternary only chlorine test strips available.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed no towels at front counter area. The manager put towels in the dispenser. Corrected On-Site
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. As per manager eggs can be cooked to order. Consumer advisory provided by inspector. Corrected On-Site
Intermediate - Warewashing machine not automatically dispensing the sanitizer. Observed the chlorine ppm level at zero.
Basic - Current Hotel and Restaurant license not displayed. The owner printed out the license. Corrected On-Site
Basic - Employee eating in a food preparation or other restricted area. Observed a cup of water on the reach in cooler in the kitchen area. The manager threw away the cup. Corrected On-Site
Basic - Floor not cleaned when the least amount of food is exposed. Observed under prep equipment in the kitchen area.
Basic - Food stored on floor. Observed 5 gallon containers of cooking oil in the kitchen.
Basic - Hole in or other damage to wall. Observed several large holes in the wall in the mop sink room.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled on the reach in cooler at the cook line.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Manager or person in charge lacking proof of food manager certification.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quart test kit to measure quart sanitizer at three compartment sink.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Buildup of food debris/soil residue on equipment door handles. Handles.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Ice scoop handle in contact with ice.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.