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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: 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 06/08/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 2 2
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
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Observed employee cellphone on shelf above open container of cabbage salad. Operator removed. **Corrected On-Site** **Warning**
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler inside Coca-cola Glassdoor cooler. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1)Observed marinated cow feet (48°F - Cold Holding for less than 2 hours) in walk-in cooler. Per operator foods were removed from walk-in cooler at 9am to make portions and were outside for less than 2 hours, then placed back in walk-in cooler. Advised operator to move foods to freezer to quick chill. Second temp 43°F **Corrected On-Site** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 1)Observed cabbage soup still 62-70°F - Cooling overnight) in walk-in cooler. Per operator soup was cooked yesterday and placed in cooler overnight to cool. Observed food cooling in deep container. Advised operator to cool foods in shallow containers, smaller portions and uncovered. See stop sale 2) Observed cooked turkey still 48°F - Cooling overnight) inside Coca-Cola Glassdoor cooler. Per operator turkey was cooked yesterday and placed inside reach-in cooler to cool overnight. See stop sale **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed fish stew (100°F - Hot Holding) at steam table. Per operator foods were cooked in the stove less than 2 hours ago and placed in steam table for hot holding. Observed steam table turned off. Operator reheated fish stew in stove. Second temp 178°F **Corrected On-Site** **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 cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 1.A)Observed cabbage soup still 62-70°F - Cooling overnight) in walk-in cooler. Per operator soup was cooked yesterday and placed in cooler overnight to cool. Observed food cooling in deep container. Advised operator to cool foods in shallow containers, smaller portions and uncovered. See stop sale 1.B)Observed cooked turkey still 48°F - Cooling overnight) inside Coca-Cola Glassdoor cooler. Per operator turkey was cooked yesterday and placed inside reach-in cooler to cool overnight. See stop sale 2) Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork stew (100°F - Cooling overnight) on table at prep area. Per operator stew was cooked yesterday and left in the pot to cool at room temperature overnight. Advised operator to cool foods in smaller portions inside the cooler and not at room temperature. Provided Proper cooling methods handout to operator. See stop sale. **Warning**
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork stew (100°F - Cooling overnight) on table at prep area. Per operator stew was cooked yesterday and left in the pot to cool at room temperature overnight. Advised operator to cool foods in smaller portions inside the cooler and not at room temperature. Provided Proper cooling methods handout to operator. See stop sale. **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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