MICHIE BODEGA
10401 US HWY 441 STE 86
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 9/18/2024
Inspection #: Visit ID: 8891575
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-09-18: Admin Complaint
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw pork over vegetables. - From follow-up inspection 2024-09-18: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in three compartment sink. - From follow-up inspection 2024-09-18: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Rear handsink. - From follow-up inspection 2024-09-18: **Time Extended**
Inspection Date: 9/17/2024
Inspection #: Visit ID: 8877867
- 35A-03-4:Basic - Dead roaches on premises. -3 under front counter inside cabinets. Warning
- 08B-12-5:Basic - Stored food not covered. -Cooked beef in walk in cooler.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw pork over vegetables.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -2 live by front handsink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 58f, Chicken 64f. Cut tomato 58f, Cheese 53f, Cut lettuce 55f. Less than 4 hours. Advised to rapid chill. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in three compartment sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Rear handsink.
Inspection Date: 10/5/2023
Inspection #: Visit ID: 8350377
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 55f, Cut lettuce 56f. Less than 4 hours.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front line handsink.
- 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.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By three compartment sink.