HAVANA SPICE
1370 North Homestead Boulevard
Homestead, Florida, 33030
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
4
Intermediate
1
Basic
10
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe on cooked rice container at walk in cooler floor, employee removed during inspection. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observe soiled walk in cooler handle.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Observe raw steak case stored on walk in cooler floor, also observe raw seafood case stored on kitchen floor, employee stored properly during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observe at kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at preparation area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at preparation area.
- 08B-12-5:Basic - Stored food not covered. Observe several food containers not covered at walk in cooler.employee start covering containers during inspection. **Corrective Action Taken**
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw mahi fillets on shelves at walk in cooler. Employee stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked rice and beans (56F - Cold Holding) on shelves at walk in cooler, as per employee from last night. Employee discarded food during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked rice and beans (56F - Cold Holding) on shelves at walk in cooler, as per employee from last night. Employee discarded food during inspection. 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. Observe oxtail (127F - Hot Holding) at cook line, as per employee less than 1 hour, employee proceed to reheated.
- 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. Observe cooked lamb,cooked beans,cooked steak and cooked rice not date marked on shelves at walk in cooler, as per employee over 24 hours.
Food safety inspection conducted on 3/12/2025 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).
Inspection on 11/14/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance in the interior of the ice machine. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled surface in dry storage area.
- 08B-12-5:Basic - Stored food not covered. Observed multiple containers of food uncovered in the walk in cooler. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with plantains and fries (frozen) next to the fryer. Operator removed the container. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee using a wet soiled wiping cloth to clean the surface of the prep area. Repeat Violation
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cook line touching his face and continued cooking during inspection.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty standing water by the steam table. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shredded beef (54 - Cold Holding)cooked beans (48F - Cold Holding); cooked steak (48F - Cold Holding); cooked rice and beans (51F - Cold Holding); cooked chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced ham (55F - Cold Holding); sliced cheese (54F - Cold Holding) cooked rice (67F - Hot Holding) at walk in cooler over 24 hours. Operator discarded during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shredded beef (54 - Cold Holding)cooked beans (48F - Cold Holding); cooked steak (48F - Cold Holding); cooked rice and beans (51F - Cold Holding); cooked chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced ham (55F - Cold Holding); sliced cheese (54F - Cold Holding) cooked rice (67F - Hot Holding) at walk in cooler over 24 hours. Operator discarded during inspection. 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 cooked onions (108F - Hot Holding) on steam table at cook line, as per operator less than 2 hours, employee proceeded to reheat food. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes in handwashing sink located in the kitchen area. Repeat Violation
- 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 cooked shredded beef and cooked rice not date marked. As per operator over 24 hours. Operator discarded.
Food safety inspection conducted on 11/14/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine located on storage at the back of the restaurant. - From follow-up inspection 2024-11-07: Still observed. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area. - From follow-up inspection 2024-11-07: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-07: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen and preparation area. - From follow-up inspection 2024-11-07: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed on preparation area by 3 compartment sink. - From follow-up inspection 2024-11-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by preparation area. - From follow-up inspection 2024-11-07: Still observed **Time Extended**
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2024-11-07: **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area. - From follow-up inspection 2024-11-07: Still observed. Corrected On-Site
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs container not identified by preparation area. Repeat Violation - From follow-up inspection 2024-11-07: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours Employee discarded food during inspection. Corrected On-Site - From follow-up inspection 2024-11-07: Observed raw steak (46F - Cold Holding) raw salmon (46F - Cold Holding) whole raw fish beef (46F - Cold Holding) from previous day :cooked oxtail (46F - Cold Holding) at walk in cooler. Admin Complaint
- 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 cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours.Employee discarded food during inspection. Corrected On-Site - From follow-up inspection 2024-11-07: Observed raw steak (46F - Cold Holding) raw salmon (46F - Cold Holding) whole raw fish beef (46F - Cold Holding) as per employee less than 4 hours, employee add ice bags during inspection.cooked oxtail (46F - Cold Holding) at walk in cooler. Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on preparation area. - From follow-up inspection 2024-11-07: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk in cooler. Repeat Violation - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 11/6/2024
High Priority
5
Intermediate
5
Basic
14
Total
24
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine located on storage at the back of the restaurant.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler/freezer.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen and preparation area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed on preparation area by 3 compartment sink.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by preparation area.
- 08B-12-5:Basic - Stored food not covered. Observed several containers with cooked food not covered inside walk in cooler. Also observed bread crumbs container not covered by preparation area. Corrected On-Site
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) in standing water at preparation area. Also observed raw steak 39°F next to raw shrimp container, employee moved food to walk in cooler. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs container not identified by preparation area. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands . Observed employee handling raw steak and start handling cut vegetables. Instructed employee correct procedures.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on steam table. Employee change water during inspection. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak on shelves at walk in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours Employee discarded food during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours.Employee discarded food during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on preparation area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty towel inside HWS by cook line. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed by cook line.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk in cooler. Repeat Violation
- 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 cooked chicken not date marked inside walk in cooler. As per employee over 24 hours. Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 24 total violations (5 high priority, 5 intermediate, 14 basic).
Inspection on 10/8/2024
High Priority
3
Intermediate
4
Basic
19
Total
26
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a leak from ceiling at preparation area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board at preparation area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at preparation area.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under equipment at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed food containers stored on walk in freezer floor. Corrected On-Site
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed on wall at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by preparation area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open personal drink inside reach in cooler at sandwich area. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at preparation area.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains bags (frozen) next to fryer at kitchen area. Employee moved food to walk in cooler during inspection. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe from HWS by sandwich area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed by sandwich station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed breadcrumbs container not identified by preparation area. Corrected On-Site
- 22-35-5:High Priority - Food preparation sink has soil/old food residue.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving cups on steam table. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw steak (48F - Cold Holding) inside walk in cooler, as per employee less than 3 hours. Employee add ice bags to cool down temperature. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking HWS next to dishwasher machine. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwasher machine. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves at walk in cooler.
Food safety inspection conducted on 10/8/2024 revealed 26 total violations (3 high priority, 4 intermediate, 19 basic).
Inspection on 3/13/2024
High Priority
8
Intermediate
2
Basic
10
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line also at preparation area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at preparation area.
- 08B-12-5:Basic - Stored food not covered. Observed cooked rice,cooked beans, marinated chicken and salmon not covered inside walk in cooler. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries bags(frozen) on preparation table at kitchen area. Corrected On-Site Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and preparation area. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm)
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving cups on steam table.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed inside walk in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above milk inside walk in cooler. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside walk in cooler. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (58F - Cold Holding) in preparation area, as per employee less than 3 hours. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards, also observed soiled food containers at walk in cooler.
- 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 mashed potatoes,cooked pork and cooked chicken not date marked inside walk in cooler, as per employee from previous day. Corrected On-Site
Food safety inspection conducted on 3/13/2024 revealed 20 total violations (8 high priority, 2 intermediate, 10 basic).
Inspection on 11/29/2023
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dishwasher area. - From follow-up inspection 2023-11-29: Still observed. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-11-29: Still observed. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at preparation area. Repeat Violation - From follow-up inspection 2023-11-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gasket in unit at the entrance of the kitchen. - From follow-up inspection 2023-11-29: Still observed soiled ga. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line. - From follow-up inspection 2023-11-29: Still observed. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the cook line. - From follow-up inspection 2023-11-29: Still observed. **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen,also at front counter. Repeat Violation - From follow-up inspection 2023-11-29: Still observed. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed oil,butter and soy sauce containers not identified at the cook line, employee labeled during inspection. Corrected On-Site - From follow-up inspection 2023-11-29: Observed food containers not identified. **Time Extended**
- 14-14-4:Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station. - From follow-up inspection 2023-11-29: Still observed. **Time Extended**
Food safety inspection conducted on 11/29/2023 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 9/14/2023
High Priority
5
Intermediate
7
Basic
15
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dishwasher area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored next to microwave in kitchen area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at the cook line.
- 08B-38-4:Basic - Food stored on floor. Observed oil,vinegar and cut onions containers stored on floor at the cook line, employee rearranged properly during inspection. Also observed mojo and vinegar containers stored on floor under rack in dishwasher area, employee discarded during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at preparation area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gasket in unit at the entrance of the kitchen.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks in coolers in kitchen area, employee discarded during inspection. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed cooked steak not covered inside walk-in cooler. Employee covered during inspection. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries, sweet potatoes fries and oxtail (frozen) stored on preparation table. Employee moved to cooler during inspection. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the cook line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen,also at front counter. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil,butter and soy sauce containers not identified at the cook line, employee labeled during inspection. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored on nonfood grade bags at walk in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated steak stored above cooked pork in shelves in walk in cooler, employee stored properly. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked steak dated on 08/28/2023 in walk in cooler, employee discarded during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked steak dated on 08/28/2023 in walk in cooler, employee discarded during inspection.
- 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. Provided form during inspection.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS in kitchen area. Employee removed during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than hand washing. Observed employee employee washing wiping cloth in kitchen area.
- 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. Provided form during inspection.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training forGabriela,Arely,Nicolas,Aydeli,Maynor and Jesus have been working more than 60 days.
- 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 cooked pork,beans and chicken not date marked, as per employee food was prepared 2 days ago, employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 9/14/2023 revealed 27 total violations (5 high priority, 7 intermediate, 15 basic).