HOTEL TROUVAIL MIAMI BEACH

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee trainings expired on 10/24. - From follow-up inspection 2025-03-10: No employee training at the time of the inspection. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current Food license is not displayed. - From follow-up inspection 2025-03-10: Time Extended

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired. Chlorine test kit expired 8/2023 and quay test kit expired on 7/2024.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Missing measuring device to check hot water as sanitizer .

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing food handler training for Francisco Tobar , Manuel Domis, , Erik Lokan.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted on rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in freezer gaskets. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. observed sugar inside plastic container without label to identify the product. Employee identified the product by the common name immediately. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed accumulation of old debris on storage located at the ground floor. Employee swept the floor immediately. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed bottom of the plastic ice bucket is broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in freezer gaskets ( chest freezer located at the ground floor in the storage).

Basic - Bowl or other container with no handle used to dispense food. observed container with no handle used to dispense flour. Container was moved to the 3 compartment sink. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer for reach cooler located underneath the service window. Employee placed a thermometer inside. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour without label.. Employee labeled it immediately. Corrected On-Site

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. Info was sent. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer was tested inside ice water and it was not calibrated.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle to dispense sugar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water. Water temperature was 79 F. Employee discarded the water . Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed a dead roach underneath dry storage shelf. Chef cleaned it immediately. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. Observed 1 dead roach underneath the dry storage shelf. Chef cleaned it immediately. Corrected On-Site

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quat test kit expired on 7/2021.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some food containers with the food contact up stored on shelving Chef inverted all of them. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open container with water on the prep table. Employee moved it immediately. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a backpack next to utensils. Employee moved it. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed debris around dishmachine on the floor.

Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved it immediately. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above refried beans inside reach in cooler. Employee changed the storage order. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs with ambient temperature of 59°f left at the kitchen counter ( as per employee for less than 4 hrs). Employee placed them inside the cooler.

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. Information was provided. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for bar dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed boiled potatoes, cooked quinoa from 9/20 and refried beans from 9/21 without date marking. Manager placed labels on the food. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle with no label. Manager discarded the product. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to dispense sugar. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water ( water at 71°f). Manager discarded the water.

Basic - Stored food not covered. Observed uncovered refried beans and boiled potatoes in a container inside the reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar, brown sugar and quinoa. Manager labeled all the food. Corrected On-Site Repeat Violation