- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling in disrepair. In ware washing area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling in disrepair. In ware washing area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation. Ware washing area.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken found at 108° and 97° in kitchen. They said it had only been out an hour so I told them to put it in the cooler right away.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. Food particles found inside.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Doesn't get to 180°.
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food.
- 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.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
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12/6/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling in disrepair.
- Basic - Food stored in holding unit not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- 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.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
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5/7/2013 | Routine - Food | Administrative complaint recommended |
- Manager lacking proof of Food Manager Certification.
- No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not maintained smooth and durable.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Working containers of food removed from original container not identified by common name.
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10/23/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK and SOAP DISPENSER
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN SINK
- Observed hole in wall.
- Observed single-service articles stored without protection from contamination. TAKE_OUT BOXES
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Manager lacking proof of Food Manager Certification. (SEE COMMENTS)
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. ALL DISHWARES AND EQUIPMENT MUST BE SANITIZED IN 3-COMPARTMENT SINK.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Hot water not provided/shut off at employee hand wash sink. BY 3-COMPARTMENT SINK
- Critical. No handwashing sign provided at a handsink used by food employees. BY 3-COMPARTMENT SINK
- Critical. Hand wash sink lacking proper hand drying provisions. BY 3-COMPARTMENT SINK
- Critical. Handwashing cleanser lacking at handwashing lavatory. BY 3-COMPARTMENT SINK
- Observed floor and wall junctures not coved. MISSING SOME COVED BASES. THIS VIOLATION MUST BE CORRECTED BY NEXT UNANNOUNCED INSPECTION OR AN ADMINISTRATIVE COMPLAINT WILL BE GIVEN.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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