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Licensee
Name: JUMBO RESTAURANT License Number: SEA2302138
Rank: Seating License Expiration Date: 10/01/2014
Primary Status: Closed Secondary Status:
Location Address: 7501 NW 7 AVE
MIAMI, FL 33150-3345

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/27/2013 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 9 19
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Water inside the steam table, full with grease and food build up.
36-35-4    Basic - Ceiling soiled with accumulated grease.
24-14-4    Basic - Clean utensils stored between equipment and wall.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation.
14-11-4    Basic - Equipment in poor repair. 3 reach in coolers not properly maintaining foods at or below 41°F. Located in front of non working walk in cooler.
36-15-4    Basic - Food debris accumulated on kitchen floor.
36-13-4    Basic - Grease accumulated under cooking equipment.
36-24-4    Basic - Holes in walls , all over kitchen, under sinks, behind equipment, three compartment sink area.
36-68-4    Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-56-4    Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation.
25-04-4    Basic - Single-service items stored on floor.
36-27-4    Basic - Wall soiled with accumulated food debris.
36-28-4    Basic - Wall soiled with accumulated grease.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-06-4    High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
09-01-4    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. Spooning plant food with bare hand and spoon, place in reach in cooler.
12A-20-4    High Priority - Employee washed hands with no soap.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Plant food, gravy, plant food
35A-05-4    High Priority - Roach activity present as evidenced by 50 live roaches found on the floor and walls at the three compartment sink area , on floor and wall behind a reach in cooler near the fryer area, inside a non working walk in cooler and freezer, on walls behind and underneath a food prep table near the back door.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent 20 fresh and dried droppings found behind a food prep table and store room floors.
03A-03-4    High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. See stop sale.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
11-07-4    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. Big 5
53A-13-4    Intermediate - Certified food manager fails to exhibit active managerial control.
53A-10-4    Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
22-22-4    Intermediate - Encrusted material on can opener blade.
05-08-4    Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
53B-01-4    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.
31B-03-4    Intermediate - No soap provided at handwash sink. Kitchen
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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