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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SPS RESTAURANT License Number: SEA2300006
Rank: Seating License Expiration Date: 10/01/2016
Primary Status: Closed Secondary Status:
Location Address: 1757 NE 2 AVE
MIAMI, FL 33132-1191

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 03/16/2010 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
19 12
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-04-1    Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
24-05-1    Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
32-10-1    Critical - Covered waste receptacle not provided in women's bathroom.
15-28-2    Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
37-20-2    Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
20B-02-1    Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL WAREWASHING MUST BE DONE USING THE 3-COMP SINK UNTIL DISHMASHINE IS SERVICED AND REACHES A MINIMUM FINAL RINSE TEMPERATURE OF 160 DEGREES.
38-07-1    Lights missing the proper shield, sleeve coatings or covers.
51-18-1    No copy of latest inspection report.
15-40-2    No metal container installed for catching grease from hood drip tray. For reporting purposes only.
53B-01-1    Critical - No professional hygiene and/or foodborne illness training provided.
05-08-1    Critical - No thermometer provided to measure temperature of food product.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface of equipment.
22-20-1    Critical - Observed buildup of slime in the interior of ice machine.
13-03-1    Observed employee with no hair restraint.
22-22-1    Critical - Observed encrusted material on can opener.
08A-11-1    Critical - Observed food stored in ice used for drinks.
08A-28-1    Critical - Observed food stored on floor.
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. (CUTTING BOARD)
36-13-1    Observed grease accumulated under cooking equipment.
37-02-1    Observed hole in wall.
08A-22-1    Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
09-03-1    Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
35A-04-1    Critical - Observed rodent activity as evidenced by 100 PLUS FRESH RODENT DROPPINGS FOUND IN THE DRY STORAGE ROOM, APPROXIMATELY 15 FEET FROM THE KITCHEN. THE DRY STORAGE ROOM CONTAINS FOOS SUCH AS SUGAR, SODAS, PANCAKE MIX and SINGLE SERVICE ITEMS.
41A-08-1    Critical - Observed toxic item stored by utensils.
37-06-1    Observed wall soiled with accumulated grease.
35B-04-1    Critical - Outer openings of establishment cannot be properly sealed when not in operation.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
20B-03-1    Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.
02-26-1    Critical - Working containers of food removed from original container not identified by common name.
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