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Licensee
Name: CANTON VILLAGE RESTAURANT License Number: SEA2312427
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 3405 E 4 AVE
HIALEAH, FL 33013

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/15/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 10 20
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
23-03-4    Basic - - From initial inspection : Basic - Build-up of grease and soil deposits on cooking area equipment.. - From follow-up inspection 2019-03-15: Basic - Build-up of grease and soil deposits on cooking area equipment.. **Time Extended**
36-34-5    Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2019-03-15: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Time Extended**
14-09-4    Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2019-03-15: Basic - Cutting board has cut marks and is no longer cleanable **Time Extended**
36-41-4    Basic - - From initial inspection : Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. - From follow-up inspection 2019-03-15: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Time Extended**
23-23-4    Basic - - From initial inspection : Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. - From follow-up inspection 2019-03-15: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Time Extended**
08B-36-4    Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Rack with cooked ribs and chicken stored next to mop sink. - From follow-up inspection 2019-03-15: Basic - Food stored in a location that is exposed to splash/dust. Rack with cooked ribs and chicken stored next to mop sink. **Time Extended**
08B-30-4    Basic - - From initial inspection : Basic - Food stored in dry storage area not covered. Bags of flour cut open and left uncovered. - From follow-up inspection 2019-03-15: Basic - Food stored in dry storage area not covered. Bags of flour cut open and left uncovered. **Time Extended**
36-14-4    Basic - - From initial inspection : Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection 2019-03-15: Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Time Extended**
36-47-5    Basic - - From initial inspection : Basic - Hood soiled with accumulated grease, dust or food debris. . - From follow-up inspection 2019-03-15: Basic - Hood soiled with accumulated grease, dust or food debris. . **Time Extended**
21-04-4    Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2019-03-15: Basic - In-use wet wiping cloth/towel used under cutting board. **Time Extended**
22-08-4    Basic - - From initial inspection : Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. - From follow-up inspection 2019-03-15: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Time Extended**
38-07-4    Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2019-03-15: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Time Extended**
14-31-4    Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. - From follow-up inspection 2019-03-15: Basic - Nonfood-grade bags used in direct contact with food. **Time Extended**
06-04-4    Basic - - From initial inspection : Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken. - From follow-up inspection 2019-03-15: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken. **Time Extended**
06-05-4    Basic - - From initial inspection : Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. - From follow-up inspection 2019-03-15: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. **Time Extended**
14-17-4    Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2019-03-15: Basic - Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
36-27-5    Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area and inside walk in cooler. - From follow-up inspection 2019-03-15: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area and inside walk in cooler. **Time Extended**
21-12-4    Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2019-03-15: Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
14-06-4    Basic - - From initial inspection : Basic - Wood sticks separating cooked chicken not properly sealed. - From follow-up inspection 2019-03-15: Basic - Wood sticks separating cooked chicken not properly sealed. **Time Extended**
02D-01-5    Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, flour container. - From follow-up inspection 2019-03-15: Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, flour container. **Time Extended**
03A-15-4    High Priority - - From initial inspection : High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked pork, ham, shrimp, bean sprouts at 52°F inside reach in cooler cook line area. - From follow-up inspection 2019-03-15: The following items were stored inside cook line area cooler : cooked rice 53°F, cooked noodles 54°F, cooked pork 50°F. **Admin Complaint**
41-07-4    High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. - From follow-up inspection 2019-03-15: High Priority - Container of medicine improperly stored. **Time Extended**
03B-02-4    High Priority - - From initial inspection : High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ribs and chicken at 110° F at room temperature. - From follow-up inspection 2019-03-15: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ribs at 98°F, and chicken at 110° F at room temperature. **Admin Complaint**
03A-02-4    High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 50°F, cooked chicken 50°F, spring rolls 50°F, ham 50°F stored inside the walk in cooler. - From follow-up inspection 2019-03-15: The following items were stored inside the walk in cooler : Raw beef 50°F, cooked rice 52°F, cooked pork 51°F, cooked chicken wings 52°F, cooked ham 49°F, raw bean sprouts 50° F. **Admin Complaint**
03B-01-5    High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 120°F out of temperature control. - From follow-up inspection 2019-03-15: Cooked rice at 112°f , cooked chicken 110°f , cooked pork ribs 94°F.stored on a rack in kitchen area. **Admin Complaint**
08A-01-4    High Priority - - From initial inspection : High Priority - Raw animal food chicken stored over cooked food pork. - From follow-up inspection 2019-03-15: High Priority - Raw animal food chicken stored over cooked food pork. **Admin Complaint**
03A-04-4    High Priority - - From initial inspection : High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. - From follow-up inspection 2019-03-15: High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Admin Complaint**
29-34-4    High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area. - From follow-up inspection 2019-03-15: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area. **Time Extended**
11-07-4    Intermediate - - From initial inspection : 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. - From follow-up inspection 2019-03-15: 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. **Time Extended**
22-05-4    Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. - From follow-up inspection 2019-03-15: Intermediate - Cutting board(s) stained/soiled **Time Extended**
31A-07-4    Intermediate - - From initial inspection : Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands. - From follow-up inspection 2019-03-15: Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands. **Time Extended**
27-16-4    Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and ladies restroom left water run for over 1 minute no hot water was available. - From follow-up inspection 2019-03-15: Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and ladies restroom left water run for over 1 minute no hot water was available. **Time Extended**
03D-20-4    Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked rice . - From follow-up inspection 2019-03-15: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked rice . **Admin Complaint**
03D-19-4    Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken and cooked ribs. - From follow-up inspection 2019-03-15: Over 10 plastic containers with about 6 lbs of cooked rice, cooked ribs, cooked pork cooling at room temperature in kitchen area. **Admin Complaint**
02C-02-4    Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , shrimp from the previous days inside reach in cooler. - From follow-up inspection 2019-03-15: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , shrimp from the previous days inside reach in cooler. **Time Extended**
22-06-4    Intermediate - - From initial inspection : Intermediate - Slicer blade soiled with old food debris. - From follow-up inspection 2019-03-15: Intermediate - Slicer blade soiled with old food debris. **Time Extended**
22-18-4    Intermediate - - From initial inspection : Intermediate - Soil residue in food storage containers. - From follow-up inspection 2019-03-15: Intermediate - Soil residue in food storage containers **Time Extended**
14-76-6    Intermediate - - From initial inspection : Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. - From follow-up inspection 2019-03-15: Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Time Extended**
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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 ©2023 Department of Business and Professional Regulation - 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.