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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: NICOYA NICARAGUAN GRILL License Number: SEA2325906
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Delinquent Secondary Status: Active
Location Address: 2900 W 12 AVE #8
HIALEAH, FL 33012

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/26/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
10 8 34
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 - Build-up of grease on nonfood-contact surface. Cook line cooking equipment , table fan
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Observed plastic container with cookIng oil stored on the floor.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of plastic juice bags and cases of tomato stored in the walk-in cooler floor.
36-36-4    Basic - Ceiling tile missing. Around kitchen area
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
21-05-4    Basic - Cloth used as a food-contact surface. Observed cooked tortillas wrapped in a towel
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. On knife handle
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-01-4    Basic - Employee eating while preparing food. Observed employee eating a tortilla with cheese in the front counter by steam table
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Observed water bottles and wallet stored on top equipment located kitchen area.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
29-09-4    Basic - Faucet/handle missing at plumbing fixture. On 3 compartment sink
36-71-4    Basic - Floor drains/drain covers heavily soiled.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
36-24-5    Basic - Hole in or other damage to wall. Located front counter area.
10-08-4    Basic - Ice scoop handle in contact with ice.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
02D-03-4    Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed portioned cheese bags in front counter not labeled
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On top of 3 compartment sink
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Located at employees bathrooms.
33-16-4    Basic - Open dumpster lid.
35B-12-4    Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Observed doors open to the outside of the restaurant area without screening or other effective means to control the entrance of vermin.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw chicken inside metal container on top prep table. Operator placed chicken under running water. **Corrected On-Site**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. In front counter
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed plastic container reused to store different juices
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in mop sink and hand sink located in cookline
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink and front counter hansink
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with sugar not labeled located under prep table kitchen area.
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee was eating did not washed hands before going back to work
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 10+ lives flies in front counter on top of tables in dining room and on top of hot display cases in front buffet area.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed tilapia, cheese stored directly in grocery plastic bags. Located inside walk in cooler.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food stored inside walk in cooler at the following temperatures. cooked tamales (86-78°F - Cold Holding); ; Beef (48°F - Cold Holding); Pork (47°F - Cold Holding); chorizo (48°F - Cold Holding); raw chicken (46°F - Cold Holding), Cow-slow (78°F - Cold Holding), cook ground beef (112°F - Cold Holding). See stop sale.
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw beef over cooked tamales.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed Approximately 20 + rodent droppings under oven and storage shelves located in kitchen area Observed Approximately 15 +rodent droppings on the bottom section of oven located in kitchen area, with the electrical wires showing evidence of being chewed by rodents Observed Approximately 20+ rodent droppings under Ac unit located in kitchen area Observed Approximately 15 + rodent droppings near front counter area by cooler Observed Approximately 100 + rodent droppings located inside mop sink inside the restaurant
01B-04-4    High Priority - Stop Sale issued due to food originating from an unapproved source. Observed plastic container with Palomino Ranch milk Leche agria labeled not for human consumption. See stop sale.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food stored inside walk in cooler at the following temperatures. cooked tamales (86-78°F - Cold Holding); ; Beef (48°F - Cold Holding); Pork (47°F - Cold Holding); chorizo (48°F - Cold Holding); raw chicken (46°F - Cold Holding), Coleslow (78°F - Cold Holding), cook ground beef (112°F - Cold Holding). See stop sale. Walk-in cooler ambient temperature at 63°f
01A-07-4    High Priority - Use of unpasteurized milk products. See stop sale. Observed plastic container with Palomino Ranch Milk Leche agria, labeled not for human consumption 24 oz. See stop sale.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
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. **Corrected On-Site**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed plastic container inside hand wash sink located in front counter area. Observed operator removed. **Corrected On-Site**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Observed hot water only reaching 67° f in bathroom used by employees , tested for about 5 minutes
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front counter area.
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.
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided at time of inspection. Establishment serves egg products and steaks cooked to order **Corrected On-Site**
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. All cooked food located in walk in cooler from coupleof days before according to manager
27-17-4    Intermediate - Water pressure lacking at fixtures that require the use of water. In bathroom hand sink in cookline handsink
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