Miami Grill

Basic – Equipment in poor repair

Observed reach in cooler in the kitchen in front of fryer with an ambient temperature of 58F. Advised employee to put the food on ice or store inside another reach in cooler until the unit is repaired

nAlso the high temperature dishwasher nnDip well not working by the drive-thru. Warning

Basic – Ice buildup in reach-in freezer at the front counter display case and the ice cream reach in freezer. Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in the kitchen, hot holding box with accumulated grease inside. Warning

Basic – Observed in-use ice cream scoop stored in standing water at 79F temperature on top of the ice cream deep freezer. Discussed with the operator the proper methods. Operator discarded the water and placed a clean ice cream scoop into a clean pan on the cookline. Warning

Basic – Observed old labels stuck to food containers after cleaning on top of 3 compartment sink. Warning

Basic – Observed walk-in cooler and walk in freezer floor have accumulation of soil residues. Warning

High Priority – Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/nnEstablishment was open to the public at the time of the inspection and serving guest. Observed cooking and prepping at the time of the inspection. Corrected On-Site Warning

High Priority – Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro cone in the shawarma cooked over 2 hours from the night before, as per operator. As per operator, the leftover cone gyro was placed in the walk in cooler overnight and placed the cooked gyro cone is placed back on the swarms the next morning to reheat. Warning

High Priority – Observed in-use tongs, spatula and ladles stored in unclean water degrees Fahrenheit in the on the cook line. Discussed with the operator the proper methods. Observed the operator discard the water and placed clean utensils in a clean pan. Corrected On-Site Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed gyro cone in the shawarma cooked over 2 hours from the night before, as per operator. As per operator, the leftover cone gyro was placed in the walk in cooler overnight and placed the cooked gyro cone is placed back on the swarms the next morning to reheat. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in front of fries: yellow cheese (56F – Cold Holding); bacon (53F – Cold Holding), as per operator stored inside the reach in cooler overnight. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in front of fries: yellow cheese (56F – Cold Holding); raw bacon (53F – Cold Holding), as per operator stored inside the reach in cooler overnight. Warning

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed marinara sauce (101F – Reheating) in the warmer holding unit. As per operator placed 30 minutes before inspection. Advised operator to place on stove to reheat to proper temperature. Warning

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

nObserved gyro cone in the shawarma cooked over 2 hours from the night before, as per operator. As per operator, the leftover cone gyro was placed in the walk in cooler for storage overnight. The cooked gyro cone is placed back on the shawarma the next morning to reheat, as per operator. Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator. Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles next to drive thru window with mold-like substance. Operator cleaned during the time of the inspection. Corrected On-Site Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Warning

Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature dishwasher machine at 40F not reaching the proper temperature. Operator set up the three compartment sink and unplugged the dishwasher. Warning