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Licensee
Name: VENISE CARIBEAN CUISINE License Number: SEA1624479
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 6120-6122 SW 7TH STREET
MARGATE, FL 33068

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/04/2020 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
7 6 13
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
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. Observed debris underneath steam table in service area. **Warning**
35A-03-4    Basic - Dead roaches on premises. Observed one dead roach on wall above three compartment sink. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Observed employee's water bottle stored in reach in cooler in back of kitchen. 2. Observed employee's water bottle in crate with vegetables. 3. Observed two uncovered drink cups stored above prepped vegetables on prep table. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Observed employee's handbag stored over uncovered salt. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exit door in kitchen and hallway. **Warning**
08B-38-4    Basic - Food stored on floor. 1. Observed dry pasta on floor in dry storage room. 2. Observed potatoes and oranges on floor in walk in cooler. **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. **Warning**
36-31-4    Basic - Observed hole in ceiling in dry storage area. **Warning**
29-49-5    Basic - Observed standing water in bottom of True flip top reach-in cooler in service area. **Warning**
25-05-4    Basic - Single-service articles improperly stored. Observed single service forks and cup and lids stored on floor in service area and hallway. **Warning**
08B-54-4    Basic - Uncovered food stored near sink exposed to splash. Observed pot with uncovered cooked plantains near hand wash sink without splash guard. Operator removed. **Corrected On-Site** **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above cooked soup **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed salt, flour and beans stored in unlabeled container in kitchen area. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Observed cooked chicken drumsticks 49°F , cooked Pork 45°f, raw Snapper 49°f, cooked cow feet 50°F, cooked turkey 49-52°F reach in cooler near back of kitchen. 2. Observed butter at 71°F on prep table. 3. Observed soup at 57°F in walk in cooler. As per operator food items has been in reach in cooler and walk in cooler since 5/3/2020. **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. 1. Observed cooked black beans at 102°F hot holding on prep table next to cook line. 2. Observed cooked goat meat 76°F, Boiled Bananas 79°F and cooked plantains 119°F hot holding on prep table in kitchen area. 3. Observed fish at 115-117°F on steam table. As per operator, all food items has been out for no more than an hour and half. Operator placed to reheat. **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. 1. Observed raw frozen fish stored on top of mixed vegetables in chest freezer in kitchen. Employee removed. 2. Observed raw eggs stored on top oranges. **Corrected On-Site** **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed over ten live roaches on wall behind storage shelves where cooked bananas, plantains, and sweet potatoes are kept in kitchen area. **Warning**
41-01-4    High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed two Windex bottles and sanitizer solution stored above bottle drinks in service area. **Warning**
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. 1. Observed cooked chicken drumsticks 49°F , cooked Pork 45°f, raw Snapper 49°f, cooked cow feet 50°F, cooked turkey 49-52°F reach in cooler near back of kitchen. 2. Observed soup at 57°F in walk in cooler. As per operator food items as been in refrigerator since 05/03/2020. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. 1. Observed air freshener stored above uncovered salt. Operator removed and stored properly. 2. Observed insect killer spray stored above uncovered okra. Operator removed insect killer spray and stored properly. . **Corrected On-Site** **Warning**
22-63-4    Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Observed mold like substance on drink dispenser nozzle in service area. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. 1. Observed all cutting boards soiled. 2. Observed true flip top cooler interior soiled. **Warning**
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in employee hand wash sink in kitchen and service area. **Warning**
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. **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed liver at 78°F cooling at room temperature. Operator placed in walk in cooler. **Corrective Action Taken** **Warning**
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