715 NW 119 ST, North Miami, FL 33168
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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shel soiled.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the pre table. Managed put it inside the sanitizer.
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. Observed employee wearing gloves without washing hands. Instructed in correct procedures.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey (47F - Cold Holding); boiled eggs (54F - Cold Holding)at cook line, as per employee less than 2 hours. Employee moved food to walk in cooler. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on HWS next to 3 compartment sink. Corrected On-Site
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed across cook line.
Intermediate - No soap provided at handwash sink. Observed across cook line. Corrected On-Site
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed Togo bags stored on dirty rack next to front counter.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on screen back door.
Basic - Food stored on floor. Observed bananas case stored on walk in cooler floor. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 98°F at cook line. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Observed across cook line.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name, at preparation area.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong chemical test kit. Manager needs chemical test kit for chlorine. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong chemical test kit. Manager needs chemical test kit for chlorine. Time Extended
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection No probe thermometer provided to measure temperature of food products. Time Extended
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area. Time Extended
Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light in disrepair food preparation area inside the kitchen. As per manager the issue happened today, she called the technician. He will be in the establishment tomorrow to fix it. Warning - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection lights in kitchen area are fixed.
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area. Time Extended
Routine - Food
Warning Issued
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tong in a dirty water 80°F. Manager changed the water and placed it on the steam table. Corrective Action Taken
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. Poster was provided to operator Corrective Action Taken
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong chemical test kit. Manager needs chemical test kit for chlorine.
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. Form was provided to operator Corrective Action Taken
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door soiled
Basic - Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area.
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light in disrepair food preparation area inside the kitchen. As per manager the issue happened today, she called the technician. He will be in the establishment tomorrow to fix it. Warning
Basic - Floor soiled/has accumulation of debris. Under cooking equipments and under the shelves in kitchen area
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by cooking line.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Time Extended - From follow-up inspection 2022-11-15: On 11/15/2022 at the time of the callback inspection Expired sine 10/1/2022 Time Extended
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Cutting board has cut marks and is no longer cleanable. Warning Time Extended - From follow-up inspection 2022-11-15: On 11/15/2022 at the time of the callback inspection cutting boards on back orders Time Extended
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Label missing Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Working containers of food removed from original container not identified by common name. Label missing Warning Time Extended - From follow-up inspection 2022-11-15: On 11/15/2022 at the time of the callback inspection
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Current Hotel and Restaurant license not displayed. Warning Time Extended
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection No probe thermometer provided to measure temperature of food products. Warning Time Extended
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. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, goat, pork and okra held for more than 24/hrs without date marked inside walk-in cooler p. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, goat, pork and okra held for more than 24/hrs without date marked inside walk-in cooler p. Warning Time Extended
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Time Extended
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Cutting board has cut marks and is no longer cleanable. Warning Time Extended
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection No conspicuously located ambient air temperature thermometer in holding unit. Warning Time Extended
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Label missing Warning - From follow-up inspection 2022-11-03: On 11/03/22 at the time of callback inspection Working containers of food removed from original container not identified by common name. Label missing Warning Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat 58°F on top of the preparation table. As per manager for less than 1/hr. Advised PIC he placed it inside walk in cooler. Corrective Action Taken Warning
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. Warning
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside. Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by fryer Warning
Intermediate - No probe thermometer provided to measure temperature of food products. 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. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, goat, pork and okra held for more than 24/hrs without date marked inside walk-in cooler p. Warning
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on the draining board. Warning
Basic - Current Hotel and Restaurant license not displayed. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Warning
Basic - Food not stored at least 6 inches off of the floor. Food items on the floor inside walk-in cooler Warning
Basic - In-use wet wiping cloth/towel used under cutting board. Warning
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven Warning
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
Basic - Old labels stuck to food containers after cleaning. Observed new labels on top of the lid labels. Warning
Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Warning
Basic - Working containers of food removed from original container not identified by common name. Label missing Warning
Food-Licensing Inspection
Inspection Completed - No Further Action