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Licensee
Name:
EL PUB RESTAURANT
License Number:
SEA2326333
Rank:
Seating
License Expiration Date:
10/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1548 SW 8 ST MIAMI, FL 33135
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/22/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
8
4
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 - No handwashing sign provided at a hand sink used by food employees.
Ware wash area and sandwich station area.
Discussed with the operator and provided hand washing signs. **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler: raw chicken stored above cook3d beef. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Heated line above the steam table in the kitchen: cooked potatoes (112-119F - Hot Holding). As per operator, placed on the line less than an hour before the inspection. Operator reheated to 168F. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
Juice squeeze station: juice stained stored inside the hand washing sink.
Ware wash area: pan stored inside the hand washing sink.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed employee adding water into a pan at the hand washing sink in the kitchen by the three compartment sink. Operator coached the employee **Corrective Action Taken**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
All employees except 2. As per operator, all files are locked in the office, no access.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Sandwich station area: flan not date marked m as per operator, prepared two days ago.
Walk in cooler: cooked beef, cooked chicken and cooked pork not date marked. **Corrected On-Site**
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.
