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Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 975 NE 125 ST
NORTH MIAMI, FL 33161-5742

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/26/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 8 15
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. Observed accumulation of grease on hood filters.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Observed onion bags stored in the kitchen floor. Operator placed the onion bags above a plastic crates. **Corrected On-Site**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water in prep table. Employee moved it out. **Corrected On-Site**
14-11-4    Basic - Equipment in poor repair. Observed oven in disrepair.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Observed some cracked floor tiles in the kitchen area.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed different spoons and other utensils inside standing water in the kitchen.
05-17-4    Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
16-04-4    Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed 3 compartment sink located in the kitchen with no drain boards or equivalent.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover. Observed ripped foil used to cover walking cooler shelves.
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed very slow draining water at the handwash sink located in the front.
33-34-4    Basic - Storage area not maintained clean and organized. Observed dry storage is very disorganized.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust shelves in walking cooler.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked oxtail (113°F - Hot Holding); goat meat (119°F - Hot Holding), according Operator for approximately 2 hrs. Operator asked the employee to reheated immediately. **Corrective Action Taken**
12A-20-4    High Priority - Employee washed hands with no soap. Operator restocked the station and then, employee rewashed her hands. **Corrected On-Site**
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. Handout given to the operator.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in the backside prep area. Operator restocked the station.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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. Handwash sink in the backside prep area. Operator restocked the station.
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. Observed cooked rice/beans and cooked turkey wings inside walking cooler from previous day according operator with no date marking. **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395