15110 SW 56 ST, Kendall West, FL 33185
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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unaware how to calibrate thermometer. Provided coaching to the operators on calibration procedures.
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside the reach in freezer.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Observed paper towels stored in hand sink. Operator removed. Corrected On-Site
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bleach toilet cleaner stored above three compartment sink. Operator removed chemical from truck. Corrected On-Site
Basic - Food stored on floor. Observed bucket of icing stored on floor. Operator placed it 6 inches off floor. Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Observed chlorine solution stored above 3 compartment sink with container of salt.
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.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - No probe thermometer provided to measure temperature of food products.
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.