MIYIS CUBAN CAFE INC
1380 South Powerline Road
Deerfield Beach, Florida, 33442
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
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).