DirtyFLRestaurant Inspection Data

DOMINICAN CHIMI 313

5805 W IRLO BRONSON MEMORIAL HWY, VIN #7187

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8708470

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table
  • 08B-38-4:Basic - Food stored on floor. Bucket of plantain cases of soda
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plantain in a "Homer" bucket.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken and beef in cooler drawer under cookline Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (47F - Cold Holding); sliced cheese (48F - Cold Holding) top of make table. Items above chill line. In u it less then three hours. Placed in cooler to rapid chill **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in hand sink Corrected On-Site

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8655678

  • N/A:No Violations Were Observed

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8632892

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop no handle in sugar. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 100 degree water. Recheck water over 135. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Orange fan.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Found operating without a license.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread in a to go bag.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor. Killed Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket of plantains and coffee cup in 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 kit.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. 86 degrees. Warning
  • 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 to operator by email.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.