CALAMILLOR GOURMET EXPERIENCE
4000 SW 57 AVE
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple servers wearing bracelets while engaging in food service.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket at reach in cooler at kitchen area next to table fryer torn.
- 08B-38-4:Basic - Food stored on floor. Observed fry oil stored on floor across from table fryers at preparation area. Manager removed product and stored properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall of walk in cooler number 3 soiled with mold like substance.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at first walk in cooler soiled with food debris.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0-200ppm) sanitizer not dispensing properly. Manager replaced sanitizer solution with new bottle and began dispensing properly final reading 200ppm. Corrected On-Site
- 41-28-4:High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed Sanitizer Bucket (Quaternary 10-100ppm). Manager corrected solution with a final reading of 100ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with pots. Employee moved during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a wiping cloth in handwashing sink located at front counter next to kitchen entrance. Manager removed wiping cloth. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense towels located at ware washing area.
Food safety inspection conducted on 2/26/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee without a hair restraint while engaging in food preparation Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/29/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. Warning - From follow-up inspection 2024-04-29: Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines. Warning - From follow-up inspection 2024-04-29: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine at dish area. **Time Extended**
Food safety inspection conducted on 4/29/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/22/2024
High Priority
6
Intermediate
7
Basic
13
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at preparation area Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in dry storage area. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and drink stored on top of shelf in preparation area. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area Warning
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on the floor in dry storage area. Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of soiled ice machine. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 107F and 93F at cook line and preparation table. Chef removed water. **Corrective Action Taken** Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink onto floor. Manager repaired pipe during inspection. Corrected On-Site Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor in dish area Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside of sanitizer at back preparation table. Chef removed the water inside of sanitizer bucket. **Corrective Action Taken** Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front counter and in kitchen Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at stove near preparation area. Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked cut potatoes (107F - Cooling) at walk in cooler 2. As per chef for more than 2 hours. Chef took product to be reheated to 165. **Corrective Action Taken** Warning
- 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. Observed dish machine at dish area and coffee bar not properly dispensing sanitizer. Dishwasher (Chlorine 0ppm); Coffee Bar: Dishwasher (Chlorine 0ppm) Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook remove bread from toaster with bare hands and began assembling sandwich. Manager coached employee and voluntarily discarded bread. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over ready to eat mushrooms and raw fish on top of ready to eat sauces inside of reach in cooler. Observed raw salmon stored over tuna salad at top portion of preparation cooler. 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. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64F - Cold Holding); liquid eggs (65F - Cold Holding) inside of proofer cabinet. As per employee for less than 30 mins. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day. Warning
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary ammonium solution at 0ppm at all sanitizer buckets and observed chlorine dish machines at 0ppm. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tag missing last date served, chef added date. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked cut potatoes cooling inside closed container and stacked directly on top of each other. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored deli slicer guard and can opener blade soiled with old food debris. Observed stored baking sheets soiled with old food debris at bakery area. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish area blocked by trash can and dirty pots stored inside sink. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines. Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at handwash sink in bakery area. Warning
Food safety inspection conducted on 4/22/2024 revealed 26 total violations (6 high priority, 7 intermediate, 13 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. Warning - From follow-up inspection 2023-10-23: Observed establishment conducts reduced oxygen packing on cured meats and hard cheeses and held more than 48 hours. **Time Extended** - From follow-up inspection 2023-12-13: Observed establishment conducts reduced oxygen packaging for cured meat hard cheese and sauces. Observed establishment submitted HACCP plan and waiting for approval. **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/23/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. Warning - From follow-up inspection 2023-10-23: Observed establishment conducts reduced oxygen packing on cured meats and hard cheeses and held more than 48 hours. **Time Extended**
Food safety inspection conducted on 10/23/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/23/2023
High Priority
1
Intermediate
4
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the time of the inspection observed cup with no handle inside of rice bucket. employee removed cup. Corrected On-Site Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling vent at front preparation area. Warning
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored between equipment, located in the prep area. Operator removed knives. Corrected On-Site Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At the time of the inspection observed cutting board with cut marks located in the prep area. employee discarded cutting board. Corrected On-Site Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Located near walk in cooler and ware washing area. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. At the time of the inspection observed container with Almonds cracked, located at the dry storage area. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hand wash sink with food debris. Warning
- 03G-50-1:Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. Warning
- 29-03-4:Basic - Water draining onto floor surface. At the time of the inspection observed water draining onto floor from underneath the 3 compartment sink located at the ware-washing area. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth not stored in the sanitizing solution. employee placed wiping cloth in sanitizing solution. Corrected On-Site Warning
- 21-08-4:Basic - Wiping cloth DDBSA sanitizing solution not at proper minimum strength. Observed DDBSA solution at 0ppm. Chef took solution to replenish. **Corrective Action Taken** Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw branding and raw salmon stored inside reduced oxygen packaging at walk in cooler. As per operator, for approximately 3 hours. Employee cut all packages. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed containers of cooked tomatoes and chorizo cooling inside completely closed containers. Chef took items to place on shallow pan. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the time of the of the inspection observed no paper towel at hand wash sink located near the cook line. employee replenished paper towel. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the time of the location observed no hand soap in the hand wash sink located by the cook line. employee replenished hand soap. Corrected On-Site Warning
Food safety inspection conducted on 8/23/2023 revealed 15 total violations (1 high priority, 4 intermediate, 10 basic).