MIYIS CUBAN CAFE INC
1380 South Powerline Road
Deerfield Beach, Florida, 33442
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 11/14/2024
High Priority
1
Intermediate
6
Basic
1
Total
8
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign-at handwashing sink in back prep area Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked bananas at reach in cooler at cook line and raw shelled eggs over raw onions in reach in cooler in back room. Repeat Violation
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwashing sink in back prep area has a very slow stream of hot water
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store used cups. Employee removed cups and washed sink Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks at front counter and back prep area Repeat Violation
- 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. Form was emailed Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at handwashing sink in back prep area Repeat Violation
Food safety inspection conducted on 11/14/2024 revealed 8 total violations (1 high priority, 6 intermediate, 1 basic).
Inspection on 7/10/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Chef discarded bowl Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in back prep room
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink containers in reach. In cooler by cookline. Chef discarded
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef tails. Chef moved items Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall one door cooler on cook line at cooked chicken (47F - Cold Holding); cooked banana (47F - Cold Holding). Chef moved items to working unit and called for maintenance
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef empanadas at front counter at 105° Chef discarded empanadas
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. . No paper towels at hand wash sink in back prep room and front counter
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. . No hand wash soap at hand wash sink in back prep room . No hand wash soap at hand wash sink in back prep room
Food safety inspection conducted on 7/10/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 5/23/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-23: Flip top right of grill - cheese 48F cold holding Flip top left of grill - Sausage 63F ham 65F cold holding as per operator not prepared or portioned today. As per operator out temperature approximately for 3 hours. Advised operator to move product to another operable cooler. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-23: Ham and cheese empanadas 128F hot holding. As per operator out of temperature approximately 2 hours. Operator decided to use time control. Time control procedures send to operator. Operator place time stamp for the remainder 2 hours. Admin Complaint
- 53B-14-5:Intermediate - - From initial inspection : 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. One employee training expired. - From follow-up inspection 2024-05-23: Same **Time Extended**
Food safety inspection conducted on 5/23/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed oranges stored over cooked noodles.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill ; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill ; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale. Repeat Violation Admin Complaint
- 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 at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and cup in handwashing station by the customer attending area. Employee removed items Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station in customer area. Advised operator to provide paper towels.
- 53B-14-5: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. One employee training expired.
Food safety inspection conducted on 5/21/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 10/16/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signs in business
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler on cook line at Steak; (46F - Cold Holding); tomato (46F - Cold Holding), chef moved all items to working cooler and called for maintenance
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans; (123F - Hot Holding); soup (119F - Hot Holding) at cook-line, chef reheated to 165° Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep room
Food safety inspection conducted on 10/16/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 8/23/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher on cook line in red zone - From follow-up inspection 2023-08-16: - From follow-up inspection 2023-08-23:
Food safety inspection conducted on 8/23/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
2
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee exit building touch outside tables and chairs then proceed to handle single service cup and ice scoop without first washing hands Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sweeping floor with broom then proceed to handle plated food without washing hands. Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink by washing and rinsing. No sanitize step and triple sink not set up. Employee set up triple at 100ppm Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands working with wares and triple sink then proceed to handle cook line utensils without changing gloves. Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from prep area/warewashing area. This is the only hand wash sink in back of house area. Per operator employees are using triple sink to wash hands Warning - From follow-up inspection 2023-08-16: Operator in process of reinstalling removed hand wash sink in prep area/ warewashing area **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing/sanitizer buckets Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher on cook line in red zone - From follow-up inspection 2023-08-16:
Food safety inspection conducted on 8/16/2023 revealed 7 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
3
Basic
1
Total
9
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach observed under triple sink Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee exit building touch outside tables and chairs then proceed to handle single service cup and ice scoop without first washing hands Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sweeping floor with broom then proceed to handle plated food without washing hands. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink by washing and rinsing. No sanitize step and triple sink not set up. Employee set up triple at 100ppm Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands working with wares and triple sink then proceed to handle cook line utensils without changing gloves. Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from prep area/warewashing area. This is the only hand wash sink in back of house area. Per operator employees are using triple sink to wash hands Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing/sanitizer buckets Warning
- 31A-12-4:Intermediate - No handwash sink for employees. Hand wash sink at front counter was not functioning. Operator removed. Hand wash sink in ware washing/ cook line removed prior to inspection. Only hand wash sink for establishment is in restroom. Operator went to gather needed equipment to reinstall hand wash sinks. Warning
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher on cook line in red zone
Food safety inspection conducted on 8/16/2023 revealed 9 total violations (4 high priority, 3 intermediate, 1 basic).