16435 NW 67 AVE, Miami Lakes, FL 33014
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
Basic - Cove molding at floor/wall juncture broken/missing. By the exit door.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor tiles missing and/or in disrepair. In front of walk in freezer floor.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork in reach in cooler, operator properly stored it. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. Warning
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Warning
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
Basic - Food stored on floor. Observed gallons of milk on walk in cooler floor, operator properly stored it. Corrected On-Site Repeat Violation Warning
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. - From follow-up inspection 2024-12-05: Establishment submitted application to update HACCP. Still pending OPQ approval Time Extended until next routine inspection
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance. - From follow-up inspection 2024-12-05: Establishment submitted application to update HACCP. Still pending OPQ approval Time Extended until next routine inspection
Routine - Food
Warning Issued
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in preparation line.
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked mashed plantains conducting reduced oxygen packaging, without HACCP or Variance.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the entry of cook line.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Food stored on floor. Observed gallons of milk on walk in cooler floor. Operator properly stored it. Corrected On-Site
Basic - Plumbing system in disrepair, observed hot water faucet in disrepair on hand sink located at the beginning of the cook line.
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor, operator properly stored it. Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water.
Routine - Food
Administrative complaint recommended
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. Observed employee placed dirty dishes inside dishwasher than touched clean dishes.
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Establishment does not have an approved variance for the method observed in use during the inspection. Repeat Violation Admin Complaint
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Repeat Violation Admin Complaint
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Basic - Plumbing system in disrepair. Observed hand wash sink faucet on disrepair located at the cook line.
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Repeat Violation** Repeat Violation Admin Complaint
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink, preparation table.
Routine - Food
Call Back - Admin. complaint recommended
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Warning - From follow-up inspection 2024-01-09: At the time of callback establishment does not have an approved variance for the method observed in use during the inspection. Admin Complaint
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Warning - From follow-up inspection 2024-01-09: Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Admin Complaint
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning - From follow-up inspection 2024-01-09: Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without a HACCP plan not removed from its package within 48 hours after packaging. Admin Complaint
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (124°F - Hot Holding)inside hot holding box for less than 4 hours as per operator, operator increased equipment temperature. Corrective Action Taken Warning
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salsa criolla (63°F/56°F - Cooling)was cooked from the day before as per operator. Observed salsa criolla stored in deep plastic containers. Warning
Intermediate - No soap provided at handwash sink. At the cooked line. Bottle of Soap was replaced on hand sink. Corrected On-Site Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked beef, cooked chicken, cooked pork conducting reduced oxygen packaging, without HACCP or Variance. Warning
Intermediate - Probe thermometer not within the intended measuring range of use. Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink. Warning
Basic - Insect control device installed over food preparation area. Observed insect control device installed over coffee and blender machine. Warning
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water. Warning
Routine - Food
Inspection Completed - No Further Action
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.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave.
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitation solutions at 200 ppm. Operator add water, recheck 100 ppm.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over melon juice inside walk in cooler, operator properly stored it. Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel inside chlorine sanitation solutions at 200 ppm. Operator add water, recheck 100 ppm. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand wash sink located at the cook line and waitress station. Operator replaced the paper towel during inspection. Corrected On-Site
Intermediate - No soap provided at handwash sink. On hand wash sink located at the cook line, soap was refilled during inspection. Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above three compartment sink.
Basic - Food stored on floor. Observed cases of plantain on walk in cooler floor also multiple plastic container of soup on walk in freezer floor. Operator properly stored it. Corrected On-Site
Basic - Ice scoop handle in contact with ice.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside hot water at 109°F, operator placed inside steam table. Corrective Action Taken
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (119°F - Hot Holding, reheated at 165°F); cheese sticks (122°F - Hot Holding, reheated at 165°F); spinach empanada (118°F - Hot Holding, reheated at 165°F) inside of the warmer located at the front counter area. As per operator less than 4 hours. Operator reheated beef empanadas, cheese sticks and spinach empanadas during the time of the inspection. Observed mashed potatoes (118°F - Hot Holding, reheated at 165°F) inside the steam table. As per operator less than 4 hours. Operator reheated mashed potatoes during the inspection. Corrected On-Site Repeat Violation - From follow-up inspection 2021-12-03: During the time of the callback inspection observed cheese sticks (118°F - Hot Holding); ham croquettes (124°F - Hot Holding). Admin Complaint
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust located above the triple sink inside the kitchen; ceiling vents soiled with dust at the dry storage room next to the main office. Repeat Violation - From follow-up inspection 2021-12-03: During the time of the callback inspection observed ceiling vents soiled with dust located inside the kitchen. Time Extended
Routine - Food
Warning Issued
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing kitchen utensils at the triple Sink (Quaternary 0-200ppm). Operator prepared a new quaternary solution, employee rehashed kitchen utensils at the time of the inspection. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (61°F - Cold Holding) in a container located inside the kitchen over a preparation table. As per operator less than 4 hours. Operator placed fresh garlic mixed with oil in an ice bath. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (119°F - Hot Holding, reheated at 165°F); cheese sticks (122°F - Hot Holding, reheated at 165°F); spinach empanada (118°F - Hot Holding, reheated at 165°F) inside of the warmer located at the front counter area. As per operator less than 4 hours. Operator reheated beef empanadas, cheese sticks and spinach empanadas during the time of the inspection. Observed mashed potatoes (118°F - Hot Holding, reheated at 165°F) inside the steam table. As per operator less than 4 hours. Operator reheated mashed potatoes during the inspection. Corrected On-Site Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle without label located above the triple sink. Operator labeled the spray bottle at the time of the inspection. Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust located above the triple sink inside the kitchen; ceiling vents soiled with dust at the dry storage room next to the main office. Repeat Violation
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed vacuum package salmon fish being thawed inside of the reach-in cooler. Operator cut the package to allow oxygenation during the time of the inspection. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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. Employee name Alex,Lucio,Wilfredo,Alba,Leslia,Yaneris,Indairis,Belkis. Warning - From follow-up inspection 2021-08-31: At the time of callback inspection no employee training provided. Employees name Alex,Lucio,Wilfredo,Alba,Leslia,Yaneris,Indairis,Belkis. Time Extended
Routine - Food
Warning Issued
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies flying above dishwasher area next to walk in cooler, 4 live flies on the wall at dining room area. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantain (51°F - Cold Holding) under preparation table for less than 4 hours as per operator. Operator placed inside walk in cooler. Corrected On-Site Repeat Violation Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes ham (122°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site Repeat Violation Warning
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands on preparation sink located next to hand washing sink. Warning
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. Employee name Alex,Lucio,Wilfredo,Alba,Leslia,Yaneris,Indairis,Belkis. Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front of walk in freezer door. Operator cleaned it during inspection. Corrected On-Site Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 100°F. Operator discarded the water. Corrected On-Site Warning
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink, drain under soda machine. Warning
Basic - Working containers of food removed from original container not identified by common name. Croutons container. Operator properly labeled it. Corrected On-Site Warning