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Licensee
Name:
CHERY'S RESTAURANT
License Number:
SEA2331952
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
12781 W DIXIE HWY MIAMI, FL 33161
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/10/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
8
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 - Food not stored at least 6 inches off of the floor. Observed a case with plastic bottles of soda on the floor. Operator moved it to a shelf. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed different cooking utensils stored in standing water container above a prep table.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee working with food, then talking by phone and touching dirty dishes and finally engaged in food preparation without washing her hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food above 41°f in the kitchen area: cut tomatoes (70°F - Cold Holding); mix cabbage (69°F - Cold Holding) for around 2 1/2 hrs according operator. Employee moved the food to the reach in cooler. **Corrective Action Taken**
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. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a water container inside the handwash sink located in the front area.
Intermediate - Interior of refrigerator soiled with accumulation of food residue. Observed reach in freezer located in dry storage with accumulation of food debris.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving breakfast with no consumer advisory. Handout given to the operator. **Corrected On-Site**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.. Observed all employee certificates are expired on June 2018.
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.