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Licensee
Name:
CHEZ JOSEITO
License Number:
SEA2301555
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
496 E 9 ST HIALEAH, FL 33010-4548
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/13/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
10
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 - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean aluminum pots stored in a area not fully enclosed, located at the back of the kitchen next to the ware washing area. **Repeat Violation**
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean aluminum trays stored over a dirty shelf above preparation table inside the kitchen.
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean aluminum pots stored in a area not fully enclosed, located at the back of the kitchen next to the ware washing area. **Repeat Violation**
Basic - Current Hotel and Restaurant license not displayed. Operator conspicuously posted Hotel and Restaurant license during the inspection. **Corrected On-Site**
Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed ventilation fan not protected inside the ware washing area in kitchen, above preparation sink. **Repeat Violation**
High Priority - Container of medicine improperly stored. Observed a bottle of medicine stored over to-go containers. Operator remove the bottle of medicine and stored properly during the time of the inspection. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef inside the walk-in cooler. Operator stored raw beef under cooked beef during the inspection. **Corrected On-Site**
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed ham and cheese sandwiches (64°F - Cold Holding) inside the reach-in cooler at the front counter area. As per operator ham and cheese sandwiches were received today at 7: a.m.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham and cheese sandwiches (64°F - Cold Holding) inside the reach-in cooler at the front counter area. As per operator ham and cheese sandwiches were received today at 7: a.m. **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shredded beef (91°F - Hot Holding, reheated at 165°F); cooked black beans (92°F - Hot Holding, reheated at 165°F); cooked pork (89°F - Hot Holding, reheated at 165°F). As per operator less than 4 hours. Operator reheated at 165°F. Observed cooked fish (119°F - Hot Holding, reheated at 165°F); cooked yuca (126°F - Hot Holding, reheated 165°F) inside the steam table at the front counter area. As per operator less than 4 hours. Operator reheat food at 165°F during the inspection. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed underneath the hand washing sink located at the back area next to the customer's bathroom.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food marks over preparation table in kitchen.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink located at the main entrance next to the customer's bathroom. **Repeat Violation**
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.
