EXPOSHIPS

Based on 5 health inspections, EXPOSHIPS in MIAMI has earned a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

100 CHOPIN PLZ, BAYFRONT PARK SOUTH DOCK - DINNER BOAT, MIAMI 33131

★★½☆☆ (2.5/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10882740

12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food preparation, female employee.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pasta and shrimp 102f risotto 97 f cooked lamb 100 f all hot food was reheated to over 165 f **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open soil. Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. Repeat Violation

08B-38-4:Basic - Food stored on floor. Ice floor walk in cooler.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2024
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
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.

42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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.

Inspection #: Visit ID: 8539344

21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seafood mixed 126 f and cooked rice 123 f cook place in over for reheating. **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.
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.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection #: Visit ID: 8535145

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
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. Corrected On-Site