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Licensee
Name:
SNAPPERS FISH & CHICKEN
License Number:
SEA2332774
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
6700 NW 7 AVE MIAMI, FL 33150
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/13/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
8
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.
Basic - Food stored on floor. Plastic food containers of sauce stored on the floor of the walk in cooler, boxes of chicken and tilapia stored on the floor of the walk in freezer, and boxes ketchup packets stored on the floor of the dry storage room.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign in restroom used by food employees. Provided operator with handwash sign. **Corrective Action Taken**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. At the time of the inspection observed bags of conch thawing inside prep sink.
Basic - Single-service articles improperly stored. Observed foam container trays stored in the hallway behind front lobby door leading to restrooms, foam and plastic cups near the soda dispenser machine in kitchen area, and various single service items, located in the dry storage room near restroom area all stored on the floor.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes on the prep counters located in front of fryer station in kitchen area.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket, as per employee filled with chlorine and Lysol, instructed operator to use the quaternary solution provided at three compartment sink since the test strips used to test sanitizer solutions are the quaternary testing strips. Instructed operator how to properly fill and use the quaternary sanitizer solution and testing strips. Tested quat solution at 300ppm**Corrected On-Site** **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed about five white containers containing flour, sugar, yellow flour and other powdered like ingredients not labeled and identified by common name, located towards back of kitchen under prep counters.
High Priority - High - Operating with an expired Division of Hotels and Restaurants license. At the time of inspection, Observed expired license posted in office, expired on October 1, 2017. Operator contacted owner and provided license renewal conformation number 177040733. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed a box of limes resting on top a black container of raw chicken, located inside walk in cooler. Observed a container of raw chicken over a open package of conch fritters, located inside reach in cooler in front of fryer station. Observed uncooked open packages of philly steak and hamburger patties over open packages of fries, located at reach in freezer near fryer station. Operator a removed and separated all ready to eat items from raw product inside mentioned coolers. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed fried chicken (84-90°F - Holding at room temperature ) cooked at 10:30am. As per operator chicken is partial cooked, then recooked to service when large orders are placed. Chicken never went through the cooling process from this morning. Provided non continuous cooking form to operator.
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed fried chicken (84-90°F - Holding at room temperature ) cooked at 10:30am. As per operator chicken is partial cooked, then recooked to service when large orders are placed. Chicken never went through the cooling process from this morning. Provided non continuous cooking form to operator.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of inspection no proof of employee training was provided.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves conch salad, observed no consumer advisory posted.
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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.
