Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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.

Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Ownership Changed Secondary Status:
Location Address: 20205 S DIXIE HWY
MIAMI, FL 33189

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/23/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 14 37
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
35A-06-4    Basic - Accumulation of dead or trapped insects or other pests, in control devices.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
16-23-4    Basic - Accumulation of lime scale on the inside of the dishmachine.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler.
36-36-4    Basic - Ceiling tile missing.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
24-27-4    Basic - Clean equipment/dishware/utensils stored next to mop sink food preparation sink exposed to splash.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not a protected manner.
40-06-4    Basic - Employee personal items stored in or above a food preparation area.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
14-11-4    Basic - Equipment in poor repair.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
36-22-4    Basic - Floor area(s) covered with standing water.
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
36-11-4    Basic - Floors not maintained smooth and durable.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
14-70-4    Basic - Ice buildup in walk-in freezer.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
51-18-6    Basic - No copy of latest inspection report available.
27-10-4    Basic - No hot running water at mop sink.
33-16-4    Basic - Open dumpster lid.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
23-14-4    Basic - Shelf under preparation table soiled with food debris.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Corrective Action Taken**
32-23-4    Basic - Urinal not flushing/functioning properly.
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
12A-08-4    High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface.
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler.
22-35-4    Intermediate - Food preparation sink has soil/old food residue.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink.
22-12-4    Intermediate - Metal stem-type thermometer soiled.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
27-06-4    Intermediate - No hot running water at three-compartment sink.
27-08-4    Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
22-31-4    Intermediate - Non-pitting surface rust on food-contact equipment.
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris.
22-18-4    Intermediate - Soil residue in food storage containers.
29-28-4    Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395