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.
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 - Cardboard used to line food-contact shelves. Observed cardboard at food prep table under bin of flour near cook line. Observed cardboard under containers of various food items.
Operator removed and discarded. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed purse and personal cellphone above food prep area.
Operator removed. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with orange shirt with no hair restraint while assembling food containers.
Employee put hair restraint. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers with rims containing water at dry rack area near mop sink.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer inside reach in coolers near food prep table and cook line.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz (packaged bottle holding at room temperature of 94F) located on shelf behind front counter, more than 4 hours). As per Manager, pikliz is bottled and packaged at a Chef Creole located at 1392 NW 119th Miami FL 33167 as indicated on bottle and delivered to restaurant locations. No lab testing documentation provided indicating pH stability deeming food product shelf stable and product not kept refrigerated.
Pikliz(aka Haitian coleslaw is a combination of pickled shredded cabbage, carrots, onions, shallots and habanero peppers. Product is time/temperature control for safety food item (TCS), should be cold held at temperatures +or- 41F and below.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz (packaged bottle holding at room temperature of 94F) located on shelf behind front counter, more than 4 hours). As per Manager, pikliz is bottled and packaged at a Chef Creole located at 1392 NW 119th Miami FL 33167 as indicated on bottle and delivered to restaurant locations. No lab testing documentation provided indicating pH stability deeming food product shelf stable and product not kept refrigerated.
Pikliz(aka Haitian coleslaw is a combination of pickled shredded cabbage, carrots, onions, shallots and habanero peppers. Product is time/temperature control for safety food item (TCS), should be cold held at temperatures +or- 41F and below.
Observed sweet plantains (53F - Cold Holding) located in reach in cooler drawers. Advised to submerge food containers in ice to maintain temperatures of +or- 41F and below.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (119F - Hot Holding); fried shrimp (125F - Hot Holding) located under hot holding unit at prep counter, less than 4 hours. Manager placed food items at cookline to be rapidly reheated to 135F and above. **Corrective Action Taken**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observe two food handler certificates expired in January 2023 and April 2023.
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.
