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Name: LA MIA RESTAURANT License Number: SEA2320383
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 7911 NW 72 AVE #101-A
MEDLEY, FL 33166

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/09/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
17 7 30
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
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop out salt
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer gaskets soiled
24-26-4    Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a deer leg stored inside reach in freezer
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee hats
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Employees in front counter preparing sandwiches
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
08B-12-4    Basic - Food stored in holding unit not covered. Inside reach in coolers
08B-38-4    Basic - Food stored on floor. Plastic gallons of lemon juice. Operator placed on shelve **Corrected On-Site**
14-69-4    Basic - Ice buildup in reach-in freezer. In storage area
10-08-4    Basic - Ice scoop handle in contact with ice. Front counter
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
51-18-6    Basic - No copy of latest inspection report available.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Used to store frozen juice
16-46-4    Basic - Old labels stuck to food containers after cleaning.
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded bottle **Corrected On-Site**
29-07-5    Basic - Plumbing system improperly installed or repaired. Observed hand sink in back storage area disconnected
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Back storage area
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Operator discarded **Corrected On-Site**
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. Operator placed towels in sanitizer **Corrected On-Site**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar container in front counter
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken at 122 f . Operator mixed product to reheat
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee did not wash hands in front counter before putting gloves to prepare sandwiches
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee went from touching raw pork to handle croquettes
12A-20-4    High Priority - Employee washed hands with no soap. Operator washed hands with soap **Corrected On-Site**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In cookline area observed 2 flies
01D-08-1    High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For salmon cooked to terms according to operator
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese (64°F - Cold Holding); ham (61°F - Cold Holding); shells eggs (60°F - Cold Holding). Operator placed in freezer for rapid cooling **Corrective Action Taken**
03E-03-4    High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Tamales were reheated and placed back in steamer
08A-01-4    High Priority - Raw animal food stored over cooked food. Observed raw pork sausage over cooked beef
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over veggies, raw chicken over salmon
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw shrimp over raw beef in same container
03A-03-4    High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Operator placed eggs in cooler for rapid cooling **Corrective Action Taken**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching doors of cabinets and then handling bread
01B-04-4    High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 40 tamales stored in a black shopping bag inside reach in freezer, owner unable to provide invoices
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Wd40 stored next to container
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Microwave interior soiled, oven interior , ice machine interior
31A-07-4    Intermediate - Handwash sink missing in warewashing or food preparation area. Missing hand sink in front counter bar area
31A-04-4    Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handsink was removed from kitchen area **Repeat Violation**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. Not working properly
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef in reach in freezer
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Ground beef labeled not dated
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395