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Licensee
Name: LA CEIBA RESTAURANT BAR & GRILL LLC License Number: SEA2331450
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Closed Secondary Status:
Location Address: 815 W FLAGLER ST
MIAMI, FL 33130

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/27/2017 Met Inspection Standards
During This Visit
More information about inspections.
1 9 20
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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
32-21-4    Basic - Bathroom door not self-closing.
32-07-4    Basic - Bathroom facility not clean.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen coolers.
24-27-4    Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-72-4    Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. One filter is crooked.. not in places
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. 3 comp sink area.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen area.
33-10-4    Basic - Inside/outside of dumpster not clean.
36-21-4    Basic - Mats and duckboards not removable or easily cleanable. Kitchen area
33-16-4    Basic - Open dumpster lid.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface.
21-10-4    Basic - Soiled dry wiping cloth in use.
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.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cabbage, cheese, cooked chicken, kitchen coolers
22-05-4    Intermediate - Cutting board(s) stained/soiled.
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to 3 comp sink.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
16-31-4    Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
05-13-4    Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.