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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: FLAMINGO THEATER BAR/LA SCALA DE MIAMI License Number: SEA2334435
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 801 BRICKELL BAY DR #5-100
MIAMI, FL 33131

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/31/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
2 9 14
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
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area. PEANUT OIL STORED ON FLOOR
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler. LETTUCE STORED ON FLOOR IN WALK IN COOLER
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
35A-03-4    Basic - Dead roaches on premises. AT TIME OF INSPECTION OBSERVED APPROXIMATELY 5-8 ROACHES IN WARE WASH AREA. OBSERVED 2 ROACHES CRAWLING UP WALL NEAR DISH MACHINE, AND ANOTHERNTHREE ROACHES CRAWLING ON GROUND IN WARE WASH AREA. ALSO OBSERVED ROACHES CRAWLING ON FLOOR NEAR ENTRANCE TO WARE WASH AREA.
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. EMPLOYEE WEARING BRACELETS WHILE PREPARING FOOD.
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
36-73-4    Basic - Floor soiled/has accumulation of debris. RICE ON FLOOR INSIDE DRY STORAGE ROOM.
36-31-4    Basic - Hole in ceiling in dry storage room.
36-24-5    Basic - Hole in or other damage to wall.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. SCOOP WITH HANDLE SUBMERGED INSIDE FLIUR, SUGAR and RICE CONTAINER.
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.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. WARE WASH SINK.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. SQUEEZE BOTTLES CONTAINING DIFFERENT SAUCES
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REFRIGERATOR- cheese (46°F - Cold Holding); canadian bacon (48°F - Cold Holding); cut melon (45°F - Cold Holding)
41-25-4    High Priority - Tracking powder pesticide used inside establishment.
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. RUBBER BANDS, CORK, and PAPER STORED INSIDE HAND SINK.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink.
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
27-09-4    Intermediate - No cold running water at hand wash sink in ware wash area.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. WARE WASH SINK
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5    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.
31B-03-4    Intermediate - No soap provided at handwash sink. WARE WASH SINK
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