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Licensee
Name: TRUMP DORAL/MAIN KITCHEN License Number: SEA2318051
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 4400 NW 87TH AVE
DORAL, FL 33178

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/10/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 11 16
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
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water **Corrected On-Site**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
14-11-4    Basic - Equipment in poor repair. Walking cooker # 20 internal temperature reached 50°F Walk in cooler # 21 internal temperature reached 50°F
36-22-4    Basic - Floor area(s) covered with standing water. Under reach in cooler **Corrected On-Site*pantry and cook line **Corrected On-Site**
14-70-4    Basic - Ice buildup in walk-in cooler from the AC units
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water reached 89°F **Corrected On-Site**
16-38-4    Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Bar area
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Beverage room and new dishes storage
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Beverage area by the ice machine
16-48-4    Basic - Old food stuck to clean dishware/utensils.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Seafood
14-67-4    Basic - Reach-in freezer ( ice cream) gasket torn/in disrepair.
23-09-4    Basic - Soiled reach-in cooler gaskets.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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. Chlorine 0 ppm bar area
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler # 20. See stop sale for details In walk in cooler # 21. See stop sale for details Raw salmon,raw mahi mahi ,operator added ice and changed to another working unit
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 3 trays with cooked shrimps at 79°F
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed food overnight out of temperature in walk in cooler # 20 and 21
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed Quaternary in prep station buckets over 500 ppm **Corrected On-Site**
01C-05-4    Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels and oyster
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
22-22-4    Intermediate - Encrusted material on can opener blade. Different areas
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar area **Corrected On-Site**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Beverage station by the ice machine
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New room service menu for fish ceviche and oyster
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and beverage station ( coffee)
51-16-5    Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Observed a new room full of dishes and equipments
02A-01-4    Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. New Room service menu serving raw oyster.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled.
16-53-4    Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature reached final rinse was 103°F
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395