FIERRO ARGENTINE GRILL
6420 BIRD ROAD UNIT 2, MIAMI 33155
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/9/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor across from stove.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored inside water at 118F. Employee began reheating water. **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in hot box at front counter. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust above storage shelf across from fryers.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled with old food debris.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken at reach in cooler at storage area not date marked. As per employee, product was prepared 3 days prior.
Food safety inspection conducted on 4/9/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 9/28/2023
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at warming unit at front counter area.
- 36-04-5:Basic - Utility lines are unnecessarily exposed. Observed at kitchen. Repeat Violation
- 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 cheese and onion pastry (119F - Hot Holding); chicken empanada (121F - Hot Holding) at warming unit at front counter. As per operator, for less than 1 hour.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Observed chlorine solution at 200 plus ppm. Employee diluted with water. Final reading, 50ppm.
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at ware washing area.
- 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 hand sink at ware washing area.
Food safety inspection conducted on 9/28/2023 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).