AKLAN BUFFET
255 E FLAGLER ST STE 70, MIAMI 33131
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/18/2023
High Priority
4
Intermediate
8
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line floors .
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean Pots stored on floor under the prep table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-23-4:Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed three compartment sink and hand wash sink not sealed.
- 14-66-4:Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed prep table with stored utensils.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed boxes of teaspoons and napkins stored on floor.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen.
- 14-55-4:Basic - Uncleanable knife block in use to store knives.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons, Forks, knives unwrapped located next to the register.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Rice cookers not protected in customer area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed flying insect killer spray next to plastic container with oil and vinegar located next to prep table.
- 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 spinach (110F - Hot Holding); cooked pork (113F - Hot Holding) As per manager less than four hours. Employee reheated.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sealing machine soiled, reach in cooler, Can opener.
- 27-06-4:Intermediate - No cold running water at three-compartment sink.
- 08B-05-4:Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Customers walk in to the prep area and handle food, manager did not monitor the process.
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New hood system being installed and equipment layout was changed.
- 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.
- 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. Jose, marlon.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Food safety inspection conducted on 10/18/2023 revealed 25 total violations (4 high priority, 8 intermediate, 12 basic).
Inspection on 9/1/2023
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking line Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed ost cooked food inside RIC not covered.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 55 f less then 1 hours off temperature as per operator, owner placed ice on top of butter. **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/1/2023 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).