DirtyFLRestaurant Inspection Data

TUTO'S JALAPENOS

Health inspection records show TUTO'S JALAPENOS in 13216 SW 8 ST MIAMI, has 1 inspection with a food safety rating of 1.0/5.

Last inspection: 2y 6mo ago · 1 report on file

13216 SW 8 ST

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

9/29/2023· 2y 6mo ago

Visit ID: 8502895

Met Inspection Standards

6 high, 3 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold-like substance.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard under shelves next to the stove at kitchen area.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damaged throughout the kitchen area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents rusty over kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Observed green tomatillos stored on floor under slicer table at storage floor. Operator removed the food items from the floor. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler door gap next to kitchen entrance goor. Operator removed the knife. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler next to kitchen door entrance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on meta containers next to 3 compartment sink.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed small plates and bowls not inverted at kitchen window. Operator inverted the items.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm) at 3 compartment sink. Operator added more water and final reading Triple Sink (Chlorine 100ppm) Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked beef tongue, cooked chicken, tomatillos, ham and cheese stored in nonfood-grade bags at storage. Operator stored the items in ziplock bags. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs in ambient storage on prep table at kitchen area. Operator moved the eggs into reach in cooler for rapid cooling. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sweet potato (45F - Cold Holding) at storage cooler as per operator from the day before. Operator discarded the sweet potatoes. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (44F - Cold Holding); hot dogs (44F - Cold Holding) at storage cooler. Also cooked sweet potato (45F - Cold Holding) at storage cooler as per operator from the day before. Operator moved the cheese and hotdog to another unit for rapid cooling. Operator discarded the sweet potatoes. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans (129F - Hot Holding) at steam table next kitchen entrance door. Operator reheated and last reading red beans (168F - Hot Holding) Corrected On-Site
  • 11-27-4: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. Observed no written procedures for vomit/diarrhea events available. Discussed and email to operator
  • 11-26-1: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. Observed no proof of employee agreement available. Discussed and emailed form to operator.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, cooked pork without date mark as per operator for more than 24hrs. Operator to date mark the food items. **Corrective Action Taken**