ISLAS DEL CARIBE RESTAURANT INC
4239 West Flagler Street
Miami, Florida, 33134
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-10-04: 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. **Time Extended**
Food safety inspection conducted on 10/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/3/2024
High Priority
8
Intermediate
6
Basic
16
Total
30
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed little cup used for salt. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled in kitchen area **Warning**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed under prep table in warewash area container of flour with cracked lid. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed in bar area water and beer stored on floor. Observed in kitchen area container of oil stored on floor. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer next to kitchen entrance **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on table in containers of water with temperature reading 55F. Operator discarded water. **Corrected On-Site** **Repeat Violation** **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in bar area. Person in charge removed. **Corrected On-Site** **Repeat Violation** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in men's or women's restroom. **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed cleaned metal containers with old labels, located above three compartment sink. **Warning**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed container of milk used to store horchata drink in bar area. Observed container of spices used to hold pickled onions. **Corrected On-Site** **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed sanitation bucket on prep top table. **Warning**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wet wiping cloths in bucket with soapy water and chlorine. **Warning**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth stored in sanitizer bucket with chlorine with ppm reading (0 ppm). Chef tossed bucket and replaced chlorine and water, final reading (100 ppm.) **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of salt and flour with no label. **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in at warewash area cooked tomatoes salsa (90/88F - Cooling). As per chef, salsa was cooked afternoon before inspection. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen fish stored in thank you bag in reach in freezer next to warewash area. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above seafood, in reach in cooler. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in at warewash area cooked tomatoes salsa (90/88F - Cooling). As per chef, salsa was cooked afternoon before inspection. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of mozzarella cheese stored above hand sink on rack, temperature reading (69F-Cold Holding). As per chef, cheese was held less than 4 hours prior to inspection. Chef placed cheese in reach in cooler to bring temperature to proper cold holding. **Corrective Action Taken** **Warning**
- 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 beans (90F - Hot Holding); meat mixture (90F - Hot Holding) being held on stove top with no heat. As per chef, food was there less than 4 hours prior to inspection. Coached chef on proper hot holding techniques, chef out items back on stove with heat for reheating. **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor under three compartment sink. **Warning**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unable to properly calibrate thermometer without assistance from inspector. **Warning**
- 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. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in kitchen area bowl of water stored in hand sink. Chef removed bowl. **Corrected On-Site** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items labeled ceviche with no indication that it is a raw item. Operator identified items in the menu during inspection. **Corrected On-Site** **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar area, and both sinks in men's and women's bathroom. **Warning**
Food safety inspection conducted on 10/3/2024 revealed 30 total violations (8 high priority, 6 intermediate, 16 basic).