Miami Squeeze

Basic – 1 Dead roach on premises. Located in dry storage area. Manager cleaned. No other evidence of vermin at time of inspection.

Basic – Bowl or other container with no handle used to dispense food

Observed cup being used to dispense ice.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Observed cooler under stove with ambient temperature of 66°F.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn.

Basic – Faucet/handle in disrepair

Observed hot water handle in disrepair with no water provided when handle is turned on. Hand washing sink Located in warewash area. Cold water was 85°F.

Basic – Hole in or other damage to wall

Observed wall in warewash area in disrepair.

Basic – Ice buildup in white chest reach-in freezers.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in warewash area.

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed prep table under stove and kitchen equipment soiled with accumulated grease buildup

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic – Standing water in bottom of reach-in-cooler.

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed dishes being stored in hand washing sink behind front counter.

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/nObserved 4 employees present and engaging in food preparation with no certified manager present at time of inspection.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Records/documents for required employee training do not contain all of the required information.