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Licensee
Name:
VENISE CARIBEAN CUISINE
License Number:
SEA1624479
Rank:
Seating
License Expiration Date:
12/01/2024
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.
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**
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**
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**
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**
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**
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**
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.
