CLAUDIE

With 3 documented inspections, CLAUDIE in MIAMI has achieved a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 3 reports on file

1101 BRICKELL AVE STE 101

★★★☆☆ (3.0/5)

Based on 3 health inspection reports

All Inspection Reports

Visit ID: 13565557

Met Inspection Standards

3 int, 6 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting.
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 employees cellular phones on food preparation tables.
08B-38-4:Basic - Food stored on floor. Observed boxes of water on kitchen floor.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
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.
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Visit ID: 10909836

Met Inspection Standards

4 int, 2 basic

08B-38-4:Basic - Food stored on floor. Observed boxes of food on kitchen floor.
21-10-4:Basic - Soiled dry wiping cloth in use.
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. Kitchen can open solid.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed And employee preparing food inside employee handwashing sink.
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.

2 int

11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.