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Licensee

Name:	CACIQUE'S CORNER	License Number:	SEA2321552
Rank:	Seating	License Expiration Date:	10/01/2019
Primary Status:	Closed	Secondary Status:
Location Address:	100 W FLAGLER ST MIAMI, FL 33130-1505

Inspection Information

Inspection Type	Inspection Date	Result	High Priority Violations	Intermediate Violations	Basic Violations
Complaint Full	10/09/2017	Met Inspection Standards During This Visit More information about inspections.	0	5	10

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
32-07-4		Basic - Bathroom facility not clean.
23-03-4		Basic - Build-up of grease on nonfood-contact surface. Between fryer and stove top.
23-20-4		Basic - Food debris/dust/grease/soil residue on exterior of oven.
08B-47-4		Basic - Food not stored at least 6 inches off of the floor.
36-14-4		Basic - Grease accumulated on kitchen floor and/or under cooking equipment kitchen fryer area.
10-07-4		Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
22-08-4		Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
21-10-4		Basic - Soiled dry wiping cloth in use.
21-12-4		Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-09-4		Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site
22-05-4		Intermediate - Cutting board(s) stained/soiled.
05-07-4		Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
22-28-4		Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most kitchen coolers.
05-13-4		Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
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. Ham, cooked chicken, cheese, in kitchen cooler.