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Name: CAFE RUYI License Number: NOS2316316
Rank: Non-Seating License Expiration Date: 10/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 5300 NW 7 AVE
MIAMI, FL 33127

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/26/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Rice container.
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Observed cart with heavy amount of grease in the kitchen.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed bucket of shrimp on the walk in cooler floor.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pans underneath a prep table in the kitchen. **Corrected On-Site**
35A-20-4    Basic - Dead rodent present. Observed 2 dead rodents on the floor between two crates with a plywood that holds bags of rice.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of tea on top of the drain board.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
29-09-4    Basic - Faucet/handle missing at plumbing fixture. 3-comp sink faucet missing.
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed. Observed heavy amount of cooked rice and grease on the floor and on the pipes by the wall throughout the kitchen.
36-11-4    Basic - Floors not maintained smooth and durable. Walk in cooler floor rusted.
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
42-02-4    Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed electrical extension cord next to stainless steel containers. Operator removed electrical cord. **Corrected On-Site**
29-27-4    Basic - No mop sink or curbed cleaning facility provided.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed 3 boxes of shrimp in a bucket with standing water in the floor. Employee placed it in the prep sink with running water. **Corrected On-Site**
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage.
12A-20-4    High Priority - Employee washed hands with no soap. **Corrected On-Site**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsing a stainless container in the prep sink without washing, rinsing and sanitizing.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep table: cooked chicken wings (78°F - Cooling); cooked honey chicken (75°F - Cold Holding). Operator placed it in the walk in cooler.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20+ fresh rodent droppings on the floor between two crates with a plywood that holds bags of rice in the kitchen. Observed 10+ fresh rodent dropping on the kitchen prep table shelf. Observed 40+ dried droppings indoor around the perimeter of the wall of the kitchen.
41-23-4    High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Observed 2 rodent traps between the wall and the hand wash sink.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to a hose bib that is located at the end of the cookline.
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the prep sink.
31B-03-4    Intermediate - No soap provided at handwash sink. Kitchen hand wash sink. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

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.