MIAMI JUICE

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Ice buildup in walk-in freezer. Chef called maintenance. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located in juicing station. Manager added. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food storage container/container lid cracked or broken. Manager threw containers away. Corrected On-Site Repeat Violation

Basic - Observed avocado not washed prior to preparation. Advised manager that raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before use. He instructed employee to wash. Corrected On-Site

Basic - Observed container of oranges stored on top of garbage can in juicing area. Advised manager and he removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Observed Food storage container cracked.

Basic - Water from pipe leaking into plastics container from hand washing sink in warehouse wash area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in walk in cooler. Advised chef and he rearranged. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed various cases of bagels being stored on floor on side of front counter. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed various dry foods removed from their original containers placed in plastic containers and not labeled. All located on shelf under prep table.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employe plate bagel for customer with bare hands. Advise chef and he instructed employee to wash hands and put on gloves. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef added. Corrected On-Site

Basic - Food stored on floor. Observed cases of eggs being stored on floor in kitchen area.

Basic - Ice buildup in walk-in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on top of prep table at ambient temperature of 68°F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Standing water in bottom of reach-in-cooler. Located in front of stove.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepare and plate sandwich for customer with bare hands. Advised chef and he instructed her to wash hands and put on gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of cut lettuce. Located in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef added. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed employee using a cup with no handle to dispense Fetta cheese.

Basic - Commercially processed reduced oxygen packaged snapper 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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse being stored on top of food on prep shelf.

Basic - Standing water in bottom of reach-in-cooler. Located in front of stove.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw cod thawing in standing water. Located on prep shelf. Chef placed under running water. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloths and knife in bar hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef added. Corrected On-Site

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. As per manager Restaurant has training scheduled for Friday 8/26/22. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Located in walk in cooler. Chef removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged raw snapper 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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table next to customer food.

Basic - Food stored on floor. Observed cases of lettuce being stored on floor in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of various raw fish in walk in cooler and raw turkey burger patties being stored on top of raw salmon in reach in cooler. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon in various menu items but menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Manager added. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning

Basic - Food stored on floor. Observed cases of lettuce being stored on floor in walk in cooler and case of oranges being stored on floor in juice bar area. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed no lights in walk in freezer. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water under prep sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, quinoa and lentils removed from their original container placed in plastic containers and not labeled. Manager added. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipment and utensils not sanitized after washing and rinsing. Advised chef and he instructed employee to setup sanitizer and sanitize dishes. 100ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cut melon being stored in red sanitizer bucket. Chef removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in ware wash area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned. Corrected On-Site

Basic - Equipment and utensils not sanitized after washing and rinsing. Advised chef and he instructed employee to setup sanitizer and sanitize dishes. 100ppm. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.