CIELO RESTAURANT & GRILL
9105 SW 24TH STREET
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up at dish machine located at ware washing area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink located next to single door reach in cooler at kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at cook line soiled with food debris.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at 500ppm. Employee diluted solution with a final reading of 400ppm. Corrected On-Site
Food safety inspection conducted on 3/7/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Chef removed tongs. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the oven soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice container no label.
- 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. Provided chef with form. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel on kitchen hand sink by the entrance of the kitchen.
Food safety inspection conducted on 12/10/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 3/22/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine runs continuously, no automatic stop. - From follow-up inspection 2024-03-22: Observed repair technician onsite repairing dish machine. **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dishwasher machine at 151F. - From follow-up inspection 2024-03-22: Observed establishment utilizing single service plates and utensils. Observed 3 compartment sink set up at time of callback inspection quaternary ammonium 200ppm. Observed repair technician onsite repairing dish machine. **Time Extended**
Food safety inspection conducted on 3/22/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/21/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw mahi inside reduced oxygen packaging at cook line. Coached manager on proper thawing procedures, to cut or remove from packaging before thawing process begins.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine runs continuously, no automatic stop.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee scooping ice not wearing hair restraint.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall at server's station near soda machine.
- 29-11-4:Basic - Water leaking from food steamer onto floor at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation counter at expo area and cook line.
- 03A-21-5:High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed cream cheese at 48F.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw mahi inside reduced oxygen packaging at cook line. Coached manager on proper thawing procedures.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (70F - Cold Holding) at reach in cooler at cook line. Chef voluntarily discarded product. Observed cut melons (52F - Cold Holding); butter (45F - Cold Holding) at reach in cooler at expo area. As per chef, product was left out at room temperature for service.
- 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 ham (108F - Hot Holding) at room temperature at cook line. As per chef, for less than 1 hour. Chef placed ham in oven to reheat to 165F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven mitts soiled with food debris at cook line.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dishwasher machine at 151F.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at and bar areas. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sinks at cook line and ware washing areas.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers beef undercooked. No consumer advisory posted. Office manager posted advisory on wall and added to menu. Corrected On-Site
Food safety inspection conducted on 3/21/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 7/20/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris underneath dry storage shelves. Employee removed debris. Corrected On-Site
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper stored above preparation table at preparation area. Chef removed device. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front coffee section. Chef replenished paper towels. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).