BLUE COLLAR RESTAURANT
6730 Biscayne Boulevard
Miami, Florida, 33138
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/8/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cook line. Operator discarded. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Multiple cases of potatoes, raw pork and other food items stored on floor in walk-in cooler. Employee moving to shelves at time of inspection. **Corrective Action Taken** Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled soiled food containers, then touched clean food containers in dish machine without wash hands first. Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both manager certifications have been expired. Roan Brown, expired on 04/17/2024; Daniel Serfer, expired on 05/07/2024. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can at dish machine area. Knives stored in handwash sink at dish machine area. Operator removed all items from handwash sink. Corrected On-Site Warning
- 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. Only 1 food employee has proof of training. Warning
Food safety inspection conducted on 5/8/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 2/12/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Case of cooking oil and margarine stored on floor behind front counter. Bag of carrots stored on floor in walk-in cooler. Repeat Violation - From follow-up inspection 2024-02-12: Still observed Bag of carrots stored on floor in walk-in cooler. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dish machine next to three compartment sink, 0 ppm. Warning - From follow-up inspection 2024-02-12: Still observed Dish machine next to three compartment sink, chlorine 00 ppm. Admin Complaint
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on both sides of splitter at faucet outside of back door. - From follow-up inspection 2024-02-12: Still observed vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker outside near of back door. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** - From follow-up inspection 2024-02-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from cook line. - From follow-up inspection 2024-02-12: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink across from three compartment sink. Employee removed knife from hand washing sink. Corrected On-Site - From follow-up inspection 2024-02-12: Still observed Knife stored in hand washing sink across from three compartment sink. Operator removed during call back inspection. **Time Extended** Corrected On-Site
Food safety inspection conducted on 2/12/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 2/2/2024
High Priority
6
Intermediate
4
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk-in cooler.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil and margarine stored on floor behind front counter. Bag of carrots stored on floor in walk-in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 103F. Manager placed container of water on stove to heat.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink across from three compartment sink.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored behind front counter not inverted. To go containers stored on floor in dry storage shed.
- 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. Dish machine next to three compartment sink, 0 ppm. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of shredded beef in reach-in cooler across from cook line grill. Manager stated item was placed in cooler 15 minutes prior to temperature being taken. Manager moved item to another reach-in cooler to reduce the temperature to 41F. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored next to cook line grill: cheese sauce (89F - Hot Holding). Manager stated item placed next to grill thirty minutes prior to temperature being taken. Manager placed item on grill to reheat. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on both sides of splitter at faucet outside of back door.
- 08B-01-4:High Priority - Wait station lacking adequate sneezeguards or other proper protection from contamination. Salt and sugar stored behind front counter in area where patrons walk by to use restroom.
- 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink across from three compartment sink. Employee removed knife from hand washing sink. Corrected On-Site
- 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. Cooked ribs in walk-in cooler, manager stated ribs were prepared on 1/31.
Food safety inspection conducted on 2/2/2024 revealed 15 total violations (6 high priority, 4 intermediate, 5 basic).