DCG BRICKELL CORP
26 SW 8 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/7/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed onions bag on floor by 3 compartment sink.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed dry white rice container with handle touching product by 3 compartment sink.
- 08B-12-5:Basic - Stored food not covered. Observed meatballs and fries inside reach in freezer not covered. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with grease accumulation throughout kitchen. **Repeat Violation**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 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 diced chicken (112F - Hot Holding); black beans (98F - Hot Holding) on steam table front counter, as per employee for approximately 30 minutes prior. Advised employee to place steam table to a higher temperature. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bag inside handwashing sink at cook line. **Repeat Violation**
Food safety inspection conducted on 3/7/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 1/6/2025
High Priority
0
Intermediate
0
Basic
7
Total
7
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled by kitchen entrance. - From follow-up inspection 2025-01-06: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at storage area. - From follow-up inspection 2025-01-06: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles missing by 3 compartment sink. - From follow-up inspection 2025-01-06: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed bucket with onions stored on floor by 3 compartment sink. - From follow-up inspection 2025-01-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by fryers. - From follow-up inspection 2025-01-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler by storage area. - From follow-up inspection 2025-01-06: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with grease accumulation throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-01-06: **Time Extended**
Food safety inspection conducted on 1/6/2025 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 11/4/2024
High Priority
4
Intermediate
10
Basic
10
Total
24
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled by kitchen entrance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at storage area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed tiles missing by 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor. Observed bucket with onions stored on floor by 3 compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by fryers.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler by storage area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with grease accumulation throughout kitchen. **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-19-4:High Priority - Employee washed hands with cold water.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag by mop sink reach in cooler.
- 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 diced chicken (112F - Hot Holding); black beans (87F - Hot Holding) at steam table front counter. As per employee for approximately 1 hour prior, employee removed product to reheat. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink, coached employee and she washed hands inside hand washing sink. **Corrective Action Taken**
- 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 to operator via email.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand washing sink by 3 compartment sink. Observed food residue inside hand washing sink by 3 compartment sink.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at front counter, employee replaced. **Corrected On-Site**
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand washing sink at front counter. Employee turned on hot water. **Corrected On-Site**
Food safety inspection conducted on 11/4/2024 revealed 24 total violations (4 high priority, 10 intermediate, 10 basic).