CANE FIRE GRILLE
1201 NW 42 AVE
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave handle soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled in kitchen for Cane Fire Grille
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauce and cooked beef. Chef moved eggs to bottom. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand sink. Chef brought paper towels over. Corrected On-Site
Food safety inspection conducted on 1/3/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
- 12B-01-4:Basic - Employee eating while preparing food. Employee eating in kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed food spills.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
Food safety inspection conducted on 7/26/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 3/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2024
High Priority
10
Intermediate
8
Basic
6
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature at 51°F
- 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 personal items stored underneath a prep area. Operator removed and relocated items to personal locker. Corrected On-Site
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood being used as shelf in dry storage to hold rice.
- 08B-38-4:Basic - Food stored on floor. Observed bread stored on floor inside of main walk in cooler. Operator picked up and relocated the bread. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler door soiled, operator cleaned the door. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in kitchen next to reach in cooler with slow draining water. Drain was blocked with paper, chef removed the paper. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chicken soup (50F - Cooling); onion soup (52F - Cooling); corn (52F - Cooling)
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler: chicken soup (50F - Cooling); onion soup (52F - Cooling); corn (52F - Cooling). As per operator, stored inside the walk in cooler from the date of preparation.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one can of tomato juice dented in the dry storage area. Operator removed and placed in office. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed cranberry sauce with mold like substance on top, dated 11/23/2023. Operator discarded the product. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies in kitchen by condiment area and 2 live flies in bar area nearby the hand washing sink.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder dated 3/14, picadillo dated 3/17, pasta sauce dated 3/16, cream cheese dated 2/21, cooked pork dated 3/13, green rice 3/7, yogurt dated 3/18, cranberry sauce dated 11/23, inside walk in cooler.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed brown sugar, raisins, and granola not protected by sneeze guard. Chef relocated the products under the sneeze guard. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (54F - Cold Holding); black beans (49F - Cold Holding); chickpeas (54F - Cold Holding); black beans (54F - Cold Holding); corn (54F - Cold Holding); cooked pork (51F - Cold Holding); cooked corn (52F - Cold Holding); Cuban sandwich (52F - Cold Holding); apple tart (51F - Cold Holding); heavy cream (51F - Cold Holding); whipped cream (52F - Cold Holding); yogurt (51F - Cold Holding); rice pudding (51F - Cold Holding); pasta salad (50F - Cold Holding); muffin mix (50F - Cold Holding); butter (52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (54F - Cold Holding); chicken soup (50F - Cold Holding); onion soup (52F - Cold Holding); black beans (49F - Cold Holding); chickpeas (54F - Cold Holding); black beans (54F - Cold Holding); corn (54F - Cold Holding); cooked pork (51F - Cold Holding); cooked corn (52F - Cold Holding); Cuban sandwich (52F - Cold Holding); apple tart (51F - Cold Holding); heavy cream (51F - Cold Holding); whipped cream (52F - Cold Holding); yogurt (51F - Cold Holding); rice pudding (51F - Cold Holding); pasta salad (50F - Cold Holding); muffin mix (50F - Cold Holding); butter (52F - Cold Holding); as per operator stored in walk in cooler overnight and some food items from date of operation. And hard boiled eggs (46F - Cold Holding); chopped cooked eggs (45F - Cooling); sliced cheese (48F - Cold Holding) at buffet line as per operator was put on buffet line 2 hours before the inspection.
- 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 mashed potatoes (125F - Hot Holding) as per operator prepared 45 mins before inspection. Operator reheated the product to 169°F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by condiment area. Operator removed cutting board to be washed. Observed lime/lemon slicer soiled. Operator cleaned the slicer Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking soap dispenser at hand wash sink in bar area. Operator removed the trash can. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand wash sink at bar area. Operator removed containers. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poke bowl salad with raw salmon and tuna not identified as raw on menu. Operator put asterisk on the menu item. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at egg station. Operator provided paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in bar area. Operator provided soap. 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. Observed flan without any date. As per operator prepared two days ago, operator labeled it. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handlers training from 3/1/2023 - 3/1/2024, employees Jose Landeiro, Gerana Joseph, Ignacio Suarez, Miladys Manga.
Food safety inspection conducted on 3/25/2024 revealed 24 total violations (10 high priority, 8 intermediate, 6 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
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.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
Food safety inspection conducted on 12/12/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).