DirtyFLRestaurant Inspection Data

LIGHT KEEPERS

455 Grand Bay Drive
Florida, 33149
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside drawers by cook line.
  • 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 pasta inside walk in cooler no date marked, as per chef for more than 24 hours prior chef placed label. Corrected On-Site
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Fl 095056; 095057; 095045; 095044 all expired on 12/09/24.

Inspection Date: 7/8/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside tomato sauce at drawers reach in coolers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils 77F in standing water at cook line. Chef discarded water. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards by dishwasher area.

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8620541

  • N/A:No Violations Were Observed

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8578359

  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. On cook line. Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken in vacuum sealed bags. Manager states product is stored in bags for less than 48 hours. No date or time on bags. Discussed requirements for 48 hour option with manager. Manager cut out all vacuum sealed products from bags. Corrected On-Site Repeat Violation Warning
  • 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. Produce cooler: Canadian bacon 45F, Per manager over night, see stop sale. Pantry drawers: diced tomatoes 56F, cooked shrimp 55F, per manager over night. See stop sale Grill: stewed beef 47F, cooked onions 47F, cooked pasta 47F, per manager in unit overnight. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: Canadian bacon 45F, Per manager over night, see stop sale. Pantry drawers: diced tomatoes 56F, cooked shrimp 55F, per manager over night. See stop sale Grill: stewed beef 47F, cooked onions 47F, cooked pasta 47F, per manager in unit overnight. See stop sale Pizza station: shredded cheese 50F, hummus 52F, Breakfast drawers: butter 52F, boiled eggs 53F, Per manager less than 2 hours, transferred to colder unit at time of inspection. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Temperature at dish surface 157F, Warning
  • 16-06-4:Intermediate - No detergent at bar dish machine. Restocked at time of inspection. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Restocked at time of inspection. Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar. Restocked at time of inspection. Repeat Violation Warning

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8578098

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. Warning - From follow-up inspection 2024-02-01: Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. Warning **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-02-01: Intermediate - Mussel/oyster tags not marked with last date served.**Time Extended** **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. Warning - From follow-up inspection 2024-02-01: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. Warning **Time Extended**

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8372417

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at Seafood drawers. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled with accumulated dust. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed All cold holding at front service station reach in coolers Warning
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed at front service hood. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Repeat Violation Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at wet wash area. Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at three compartment sink faucet. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the time of the inspection observed tomato sauce (56F - Cooling), Pommodori (67F - Cooling). As per chef items were prepared on previous day, more than six hours. Observed label dated 12-18-23. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the time of the inspection observed tomato sauce (56F - Cooling), Pommodori (67F - Cooling). As per chef items were prepared on previous day. Observed label dated 12-18-23. Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At the time of the inspection observed reduced oxygen packaged salmon and tuna fish not kept frozen entire time. Fish is being packaged on site using a reduced oxygen packaged method. Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
  • 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. At the time of the inspection observed cooked Octopus dated 12-11-23. More than 7 days. Warning
  • 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. At the time of the inspection observed oyster (55F - Cold Holding); tuna (54F - Cold Holding); raw tuna (64F - Cold Holding); cooked shrimp (61F - Cold Holding). All cold holding at front service station reach in cooler. As per chef, Food has been cold held in this unit for more than 4 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed oyster (55F - Cold Holding); tuna (54F - Cold Holding); raw tuna (64F - Cold Holding); cooked shrimp (61F - Cold Holding). All cold holding at front service station reach in cooler near coal fire oven. Repeat Violation Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed at baking room. Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved variance. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of hot box soiled. Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw tuna tartare, oysters, eggs benedict and fish crudo. Items not marked as raw products. Warning
  • 01C-03-4:Intermediate - Mussel/oyster tags not marked with last date served. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand wash sink. Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at Bakery area. Chef discarded. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. Warning

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8324954

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black rice (47F - Cold Holding); cooked potatoes (49F - Cold Holding) in reach-in cooler drawers near coal fire oven. Observed drawers not fully closed. Operator aligned drawer and closed drawer properly for TCS foods to chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-12-19: Observed raw tuna (64F - Cold Holding), oyster (55F - Cold Holding); tuna (54F - Cold Holding); raw tuna (64F - Cold Holding); cooked shrimp (61F - Cold Holding) in reach-in cooler drawers near coal fire oven. Admin Complaint
  • 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment curing chorizo sausage and dehydrating prosciutto without a variance. Emailed variance request form to operator during this inspection. - From follow-up inspection 2023-12-19: As per chef establishment no longer curing foods. **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen. Operator replenished paper towels Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-19: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen. Operator replenished paper towels Repeat Violation **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen. Operator replenished soap Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-19: Intermediate - No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen. Operator replenished soap Repeat Violation **Time Extended**

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(321 reviews)

Price Level

$$$

Features

✓ Restaurant
✓ Bar

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0