DICED
2342 Southwest 67th Avenue
Miami, Florida, 33155
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 12/13/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed plastic container of brown sugar stored on shelf not 6 inches from floor at preparation area.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed water leaking from walk in cooler van into metal container. **Repeat Violation**
- 29-11-4:Basic - Observed water leaking from walk in cooler fan into metal container.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Manager replenished solution. Final reading, 200ppm. **Corrected On-Site** **Repeat Violation**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm. Manager replenished solution. Final reading, 200ppm. **Corrected On-Site**
- 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 food employee handling sliced bananas for smoothies with bare hands at preparation area. Manager coached employee and employee washed hands and placed gloves. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed food employee handling sliced bananas for smoothies with bare hands at preparation area.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food employees preparing food and serving customers, no certified food manager on duty.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control cooked chicken, cooked beef, beans and rice at front counter. No written plan available. Provided via email to manager. **Repeat Violation**
Food safety inspection conducted on 12/13/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/7/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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 50F and reach in cooler at front counter near register at 46F. - From follow-up inspection 2024-10-07: Observed walk in cooler ambient temperature at 50F **Time Extended**
- 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed water leaking from walk in cooler fan into metal containers stored above food. - From follow-up inspection 2024-10-07: Observed water leaking from walk in cooler fan into metal containers stored above food. **Time Extended**
- 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed fruit reach in freezer at front counter with exposed insulation. - From follow-up inspection 2024-10-07: Observed fruit reach in freezer at front counter with exposed insulation. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (49F-50F - Cold Holding); raw chicken (48F-49F - Cold Holding); shredded cheese (51F - Cold Holding) inside of walk in cooler, as per manager since previous day. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (49F - Cooling) inside of walk in cooler, as per manager for more than 4 hours. - From follow-up inspection 2024-10-07: Observed raw chicken (47F- Cold Holding); shredded cheese (50F - Cold Holding) inside of walk in cooler, as per manager since previous day. Observed no products cooling at time of callback inspection. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F-50F - Cold Holding); raw chicken (48F-49F - Cold Holding); shredded cheese (51F - Cold Holding) inside of walk in cooler, as per manager since previous day. **Repeat Violation** - From follow-up inspection 2024-10-07: Observed raw chicken (47F- Cold Holding); shredded cheese (50F - Cold Holding) inside of walk in cooler, as per manager since previous day **Admin Complaint**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time for steam table at front line, no written procedures available. - From follow-up inspection 2024-10-07: Observed establishment using time for steam table at front line, no written procedures available. **Time Extended**
Food safety inspection conducted on 10/7/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 10/3/2024
High Priority
6
Intermediate
3
Basic
10
Total
19
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of rice in kitchen prep area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling soiled in back kitchen prep area.
- 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 50F and reach in cooler at front counter near register at 46F.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed water leaking from walk in cooler fan into metal containers stored above food.
- 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 handle of scoop stored inside container of tomatoes touching the tomatoes.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed fruit reach in freezer at front counter with exposed insulation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler next to grill.
- 10-08-5:Basic - Observed ice scoop handle in contact with ice inside or ice machine at front counter.
- 29-49-6:Basic - Observed standing water in bottom of reach-in-cooler at reach in cooler close to register.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm).
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle raw chicken and then changed gloves, no hand wash.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher washing plastic containers at 3 compartment sink and then began handling clean containers, no hand wash.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over bowl of tomatoes inside of walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (49F-50F - Cold Holding); raw chicken (48F-49F - Cold Holding); shredded cheese (51F - Cold Holding) inside of walk in cooler, as per manager since previous day. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (49F - Cooling) inside of walk in cooler, as per manager for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F-50F - Cold Holding); raw chicken (48F-49F - Cold Holding); shredded cheese (51F - Cold Holding) inside of walk in cooler, as per manager since previous day. **Repeat Violation**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (49F - Cooling) inside of walk in cooler, as per manager for more than 4 hours.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed storage rack stored in front of hand sink at preparation room.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen area. Manager provided paper towels. **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time for steam table at front line, no written procedures available.
Food safety inspection conducted on 10/3/2024 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).