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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
04/26/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
1
11
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 - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine. **Time Extended**
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms. **Warning** - From follow-up inspection 2022-04-26: Observed Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms. **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection observed cutting board has cut marks and is no longer cleanable. **Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-04-26: Observed Exterior door has a gap at the threshold that opens to the outsid **Time Extended**
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the kitchen floor located in front of walk in cooler. **Warning** - From follow-up inspection 2022-04-26: Observed standing water on the kitchen floor located in front of walk in cooler. **Time Extended**
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection observed Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Employees bathroom. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection No handwashing sign provided at a hand sink used by food employees. Employees bathroom. **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled located above three compartment sink. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection observed shelves soiled located above three compartment sink. **Time Extended**
Basic - - From initial inspection : Basic - Observed Faucet/handle on disrepair in hand wash sink located at the entrance of the restaurant. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection observed cold handle faucet on disrepair. **Time Extended**
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All thought out the kitchen. **Warning** - From follow-up inspection 2022-04-26: Observed Wall soiled with accumulated grease, food debris, and/or dust. All thought out the kitchen. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (126F - Hot Holding); black beans (123F - Hot Holding); cooked chicken (119F - Hot Holding); yellow rice (123F - Hot Holding); yuca (114F - Hot Holding); sweet plantain (114F - Hot Holding) located at the front counter, for more than 4 hours as per operator. **Warning** - From follow-up inspection 2022-04-26: At the time of callback inspection observed mashed potatoes (119°F - Hot Holding); pork ribs (118°F - Hot Holding); cooked chicken (115°F - Hot Holding); cooked beef(120°F - Hot Holding); yuca (113°F - Hot Holding); sweet plantain (110°F - Hot Holding) located at the front counter. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning** - From follow-up inspection 2022-04-26: No paper towel on hand wash sink observed. **Time Extended**
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.
