ENSENADA MIAMI
7301 Biscayne Boulevard
Miami, Florida, 33138
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 7/19/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed cases of French fries and chicken breast stored directly on floor inside walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell egg shell egg (69F - Cold Holding) located at dessert area near ice machine as per operator less than two hours. Manager store inside reach in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line. Repeat Violation
Food safety inspection conducted on 7/19/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing.Observed 2 missing tiles at dish washing area. - From follow-up inspection 2024-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. - From follow-up inspection 2024-04-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line. Also observed soiled can opener blade. - From follow-up inspection 2024-04-02: As per manager new boards were purchased to be replaced. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Observed employee washing dishes on handwashing sink in the coffee station area. - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 4/1/2024
High Priority
4
Intermediate
6
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal plate being used as a scoop in cooked vegetables container at cook line cooler. Also on rice raw container across walk in cooler. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing.Observed 2 missing tiles at dish washing area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed green cutting board next to 3 compartment sink.
- 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 personal phone and keys next to cutting boards at preparation area. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line wearing a watch and jewelry.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at dishwasher area, also at coffee station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed metal container with cooked lamb not covered.Observed at cook line. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed white bin containers with rice, sugar and flour not labeled with common name. Across from walk in cooler
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 25ppm).
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw lamb. Inside reach in cooler , Employee stored product properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix vegetables (45F - Cold Holding); cooked peppers (61F - Cold Holding); raw chicken (51F - Cold Holding); lamb (51F - Cold Holding); sliced tomatoes (59F - Cold Holding); raw swordfish (61F - Cold Holdin. All across the front cook line. As per employee less than 3 hours. Employee add ice under metal containers. **Corrective Action Taken**
- 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 lamb (125F - Hot Holding) on top of the oven at cook line, as per employee less than 1 hour. Employee moved container to reach in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line. Also observed soiled can opener blade.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Observed employee washing dishes on handwashing sink in the coffee station area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and quaternary test kit available.
- 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/ Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink in prep area next to ice machine . Manager restocked soap . Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/1/2024 revealed 20 total violations (4 high priority, 6 intermediate, 10 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
8
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in freezer.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 cellular phone located on top reach in cooler front counter salad station.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler located near oven front counter area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Drainage located near fryer machine front counter area.
- 36-24-5:Basic - Hole in or other damage to wall. Near ice machine.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Next to ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans inside walking cooler.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Ice machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container with vegetable inside. Operator removed during inspection.
- 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/. Juan Carlos Gomez.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided during inspection. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kathy Clarke.
Food safety inspection conducted on 8/29/2023 revealed 18 total violations (0 high priority, 8 intermediate, 10 basic).