LENNOX MIAMI

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. Observed the Dishwasher at (Chlorine 0.00ppm) at the bar. The manager put a full bottle of saniter and primed the machine and is now at 100 ppms. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.. The manager brought towels. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed some kissing tiles by the hand washing sink next to the upright freezer. Repeat Violation

Basic - No container installed for catching grease from hood drip tray. Observed at the kitchen entrance.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the coffee shop. The manager put up a sign. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the upright freezer.

Basic - Hole in or other damage to wall. Observed small wall tiles missing by the kitchen exit door. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.

Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit. - From follow-up inspection 2025-04-28: Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer. - From follow-up inspection 2025-04-28: Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-11-19: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty silverware in the hand washing sink by the back door. The chef removed it. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Ask the chef cold and hot holding temperatures and he was unable to answer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment use's quaternary, high temperature and chlorine for sanitizing. The only test kit available is for chlorine.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the back door. The chef brought paper towels. Corrected On-Site

Basic - Hole in or other damage to wall. Observed tiles missing on the wall by the hand sink by the back door.

Basic - In-use utensil stored in sanitizer between uses.

Basic - No container installed for catching grease from hood drip tray.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice bucket/shovel stored on floor between uses. The manager moved the ice bucket.

No current insurance inspector boiler report or boiler certificate available for boiler. Observed boiler jurisdiction number's 095921; 095920 expires on 12/03/2022. Engineering is in the process of fixing violations regarding re-certification of boiler's. For reporting purposes only.

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. Observed chlorine at 0ppm at Glassware Dishwasher located at kitchen area. Establishment has a hot water sanitizing dish machine, temperature at 183F.

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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device available for measuring utensil surface temperature provided at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink between reach in cooler and reach in freezer towards back kitchen area.

Basic - Food stored in a location that is exposed to splash/dust. Observed ice bin at outside pool bar, not kept covered.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top exterior of kitchen dish machine soiled.

No current insurance inspector boiler report or expired boiler certificate available for boiler. Observed boiler jurisdiction number's 095921; 095920 expires on 12/03/2022. Engineering is in the process of fixing violations regarding re-certification of boiler's.For reporting purposes only.

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. Observed chlorine sanitizer at 0ppm at kitchen dishwasher, used for utensils/glassware located at warewashing area. Establishment has a hot water, high temperature dishmachine, tempting at 189F, advised to use this dishmachine for all utensils/glassware until dishmachine using chlorine sanitizer is sanitizing properly. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

Basic - Cloth used as a food-contact surface. Observed wiping cloth lining food containers of raw shelled eggs, stored at top portion of prep cooler, in front of cookline.

Basic - In-use knife/knives stored in cracks between pieces of equipment located between counter and prep coolers in front of cookline, at kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon stored in standing water at 68F, located next to handwash sink, across from convection oven at kitchen area.

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed drain line from coffee machine inside hand sink at beverage station. Repeat Violation Warning - From follow-up inspection 2022-04-22: Observed drain line from coffee machine inside hand sink at beverage station. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-04-22: Observed beef patty at 40F; cooked potato 36F all cold holding at flip top reach in cooler at cook line. Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2022-04-22: Accumulation of lime scale on the inside of the dishmachine. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean glasses not inverted across from dessert station. Warning - From follow-up inspection 2022-04-22: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean glasses not inverted across from dessert station. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-04-22: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 F. Chef removed water and took items to wash rinse and sanitize. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-04-22: Observed utensils in standing water at 70 F. Chef removed water and took items to wash rinse and sanitize. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located at beverage station. Warning - From follow-up inspection 2022-04-22: No conspicuously located ambient air temperature thermometer in holding unit. Located at beverage station. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at beverage station. Warning - From follow-up inspection 2022-04-22: Observed hand sink soiled at beverage station. Time Extended