MIRANDAS SUBS & BAKERY

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink, employee cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in back area Corrected On-Site

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. Some employees make sure all employees sign day 1 of hire keep on site, emailed copy to manager

Intermediate - No soap provided at handwash sink. In back area

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Water leaking from pipe and/or faucet/handle. Faucet handle tree bay sink in storage area

Basic - other damage to wall. In men's restroom.

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. For Maggie. Corrected On-Site

Basic - 1 Dead roaches on premises. In prep area near tables. Operator removed. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer bathroom doors, both. And, office door.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Dated April 1, 2025. Operator renewed license. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water hanging rag. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple.

Basic - Hole in or other damage to wall. Men's restroom.

Basic - Ice scoop handle in contact with ice. In front counter ice machine. Operator corrected. Corrected On-Site

Basic - Light shield damaged/in disrepair. Far back area

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer and half and half opened today but will not be used with 24 hours. Manager dated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple in back storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple racks in back storage area. Educated operator on proper storage due to having grated shelves.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Baking area bathroom. Manager rehung sign. Corrected On-Site Repeat Violation

Basic - Receptacle not covered in women's bathroom. Manager covered. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed task not wash hands.

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. Informed Manager.

Basic - Equipment in poor repair. Reach in cooler door on cooks line. Taped closed.

Basic - Food stored on floor. Walk in cooler , one watermelon. Informed Manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of deli meat in walk-in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple cooler handles at cooks station and microwave.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of lettuce in walk-in cooler. Informed Manager. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs and raw bacon stored over a bag of flour. Operator moved Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib beneath rear room triple sink

Basic - Food stored on floor. Case of margarine stored on the floor in walk in cooler. Operator moved Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling tile missing. Tile missing over three compartment sink.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Toxic substance/chemical improperly stored. Cleaning chemical under prep area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on storage rack.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Containers on floor in walk-in.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef and onions made yesterday cooling over night ranging 48° to 52°

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. Cutting tomatoes that will go on cold subs. Manager stopped employee and had her wash hands and apply gloves. Handling bread to bag individually without wearing gloves. Manager educated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef and onions cooling over night.

High Priority - Vacuum breaker missing at mop sinks faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Chemical by can goods. Corrected On-Site

Intermediate - Microwave, reach in cooler soiled. Gelato room.

Basic - Ceiling tile missing and some damaged. In bakery Repeat Violation

Basic - Floor fan stored on top of bag of flour. Corrected On-Site

Basic - Gaskets soiled on reach in cooler in gelato room. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Open cup of coffee stored above clean dishes.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter

Basic - Small holes in wall above 3 bay sink.