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Licensee
Name: CASA PANZA CAFE License Number: SEA2315174
Rank: Seating License Expiration Date: 10/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 1620 SW 8 ST
MIAMI, FL 33135

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/21/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
36-75-4    Basic - Build-up of soil/debris on the floor under shelving.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-11-4    Basic - Floors not maintained smooth and durable.
08B-12-4    Basic - Food stored in holding unit not covered. Seafood. **Corrected On-Site**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
36-24-5    Basic - Hole in or other damage to wall. Under three compartment sink.
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
25-05-4    Basic - Single-service articles improperly stored.
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Behind reach in cool
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
22-32-4    Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
22-35-4    Intermediate - Food preparation sink has soil/old food residue.
22-11-4    Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
16-31-4    Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Omelette and casserole with seafood. **Corrected On-Site**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.