DirtyFLRestaurant Inspection Data

MV TAKE OUT RESTAURANT

386 SE 2 AVE UNIT C

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10757699

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey 47F, Chicken 47F Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 47F Rice 47F. Food cooked yesterday at 3:00 pm and left overnight to cool Admin Complaint
  • 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.
  • 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 used to check sanitizer Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink next to 3 Compartment sink

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8741077

  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food....lalo ( cut vegetables) in thank you bag in reach in freezer . Operator removed bags . Corrected On-Site
  • 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...Hot Holding cow feet 89F in stem table being held more than 4 hours . Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding cow feet 89F in stem table being held more than 4 hours . Stop sale issue , operator discarded food . **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...Chlorine
  • 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...rice , stuffing, cooked pork , cooked chicken in reach in cooler , food was cooked yesterday at 11 am .

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8515001

  • 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...hot holding black rice 88F , white rice 98F , chicken 80 F in steam table , cooked plantains 112F at cook line , only black rice being held more than four hours, all other food being held less 4 hours . Operator discarded food and time marked . Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 76F, cut tomatoes 59F on the prep table being held less than 4 hours. Operator time marked. **Corrective Action Taken** 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...hot holding black rice 88F , white rice 98F , chicken 80 F in steam table , cooked plantains 112F at cook line , only black rice being held more than four hours, all other food being held less 4 hours . Operator discarded food and time marked **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored containers, detergent in handwashing sink . Operator removed those things . Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8514440

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Already cited at call back inspection 10/2/23. Operator Marcel's Augustine provided documentation he took serve safe test on 7.18.23. However he never received a certificate. - From follow-up inspection 2023-10-03: No proof Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Already cited at call back inspection 10/2/23 - From follow-up inspection 2023-10-03: No proof Admin Complaint

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8323787

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-10-02: Operator Marcel's Augustine provided documentation he took serve safe test on 7.18.23. However he never received a certificate. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-02: No proof provided. Admin Complaint

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8362689

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep station near cook line
  • 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 cold held at greater than 41 degrees Fahrenheit. cooked beans (49°F - Cold Holding); cooked chicken (50°F - Cold Holding); hot dogs (52°F - Cold Holding) Not cooked or prepped today, held in left reach in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (49°F - Cold Holding); cooked chicken (50°F - Cold Holding); hot dogs (52°F - Cold Holding) Not cooked or prepped today, held in left reach in cooler overnight. See stop sale.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Already cited at call back inspection 10/2/23. Operator Marcel's Augustine provided documentation he took serve safe test on 7.18.23. However he never received a certificate.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Already cited at call back inspection 10/2/23