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Licensee
Name:
CHEF CREOLE INC
License Number:
NOS2330245
Rank:
Non-Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
200 NW 54 STREET MIAMI, FL 33127
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/05/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
9
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 - Bowl or other container with no handle used to dispense food. Observed container with no handle inside the cooked pork container used for scooping. Operator removed scoop container. **Corrected On-Site**
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License shows as non seating, establishment has 40 seats outdoor.
Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at a no working cooler is no longer frozen solid. Fries at 38°F. Operator placed it in the walk in cooler. **Corrective Action Taken**
High Priority - Employee washed hands with cold water. Observed 2 employees washed hands with cold water and then engaged in food prep. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kitchen salad station cooler: cut lettuce (58°F - Cold Holding); cut tomatoes (58°F - Cold Holding). Front counter bus pans to go containers: cabbage carrot vinegar salad (54°F - Cold Holding). Operator iced it down. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cookline table: conch fritters (117°F - Hot Holding). Operator reheated to 194°F. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach crawling on the kitchen service window counter at the front area.
High Priority - Toxic substance/chemical stored by or with food. Observed 2 bottles of degreaser next to clean equipment and a box of oil container. Manager placed it on the floor. **Corrected On-Site**
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.
