JOEL RESTAURANT
3300 Northwest South River Drive
Miami, Florida, 33142
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 11/25/2024
High Priority
1
Intermediate
6
Basic
11
Total
18
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In the kitchen.
- 14-11-5:Basic - Equipment in poor repair. Observed handwashing sink in kitchen with no water. Operator turned on water, due to the water heater being replaced by a new one. **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. In the walk in cooler and prep area. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 14-33-4:Basic - Observed shelves in the kitchen rusted, on top of the 3 compartment sink.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the prep area.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen. **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By the mop sink and front counter.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Under kitchen 3 compartment sink, and cookline.
- 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 mojo (98F - Hot Holding) stored on top of the cookline for less than 2 hours, as per employee. Educated employee how to keep items hot holding. Items were reheated.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands in the 3 compartment sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handwashing sink used to dump coffee.
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Operator turned on water, due to the water heater being replaced by a new one. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. In the kitchen. **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on water, due to the water heater being replaced by a new one. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 11/25/2024 revealed 18 total violations (1 high priority, 6 intermediate, 11 basic).
Inspection on 10/25/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor under cookline soiled with accumulation of old food debris / grease. - From follow-up inspection 2024-10-25: Basic - Floor soiled/has accumulation of debris. Observed floor under cookline soiled with accumulation of old food debris / grease. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled in kitchen. Observed exterior of stove at cook line soiled with excessive old grease. Observed wall fan near prep area in back kitchen soiled with dust. Observed shelf under warmer in kitchen soiled. - From follow-up inspection 2024-10-25: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled in kitchen. Observed exterior of stove at cook line soiled with excessive old grease. Observed wall fan near prep area in back kitchen soiled with dust. Observed shelf under warmer in kitchen soiled. **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed faucet at hand sink in kitchen in disrepair. Observed faucet loose. - From follow-up inspection 2024-10-25: Basic - Plumbing system in disrepair. Observed faucet at hand sink in kitchen in disrepair. Observed faucet loose. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-10-25: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen soiled. Observed slicer blade soiled with accumulated old food debris. - From follow-up inspection 2024-10-25: Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen soiled. Observed slicer blade soiled with accumulated old food debris. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, when hot water valve is open no hot water comes out at all. - From follow-up inspection 2024-10-25: Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, when hot water valve is open no hot water comes out at all. **Time Extended**
Food safety inspection conducted on 10/25/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
7
Basic
9
Total
19
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor under cookline soiled with accumulation of old food debris / grease.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall at kitchen entrance next to prep table.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled in kitchen. Observed exterior of stove at cook line soiled with excessive old grease. Observed wall fan near prep area in back kitchen soiled with dust. Observed shelf under warmer in kitchen soiled.
- 29-08-4:Basic - Plumbing system in disrepair. Observed faucet at hand sink in kitchen in disrepair. Observed faucet loose.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee put gloves on to wash and rinse equipment. Observed Food Employee change gloves to start cooking food for customer. Educated food employee on proper hand washing. **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the time of the inspection observed employee washing and rinsing dishes and utensils and not sanitizing. Instructed operator to set up three compartment sink. Educated employee on proper ware washing.
- 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 yuca (112F - Hot Holding) at cook line. Food employee placed to reheat.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink. **Corrected On-Site**
- 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. Provided to operator during inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen soiled. Observed slicer blade soiled with accumulated old food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Joel Hernandez manager certificate 04-07-24 expired.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, when hot water valve is open no hot water comes out at all.
Food safety inspection conducted on 7/23/2024 revealed 19 total violations (3 high priority, 7 intermediate, 9 basic).