LA CUVEE
1101 SW 8 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 10/24/2024
High Priority
1
Intermediate
9
Basic
17
Total
27
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a cup at bar area, coached employee. **Corrective Action Taken**
- 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 cell phone on top of preparation table at kitchen and bar area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Observed case of produce stored on floor at walk in cooler. Observed oil container stored on floor at cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas stored between 3 compartment sink and wall.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan soiled inside walk in cooler.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand washing sink in disrepair at kitchen area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature at 34F, coached employee and he placed inside reach in cooler. **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation throughout kitchen.
- 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. Observed throughout kitchen.
- 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 0ppm), advised employee to set up 3 compartment sink to wash rinse and sanitize properly. Final reading triple sink 100ppm chlorine. **Corrective Action Taken**
- 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 employee unaware of dishwasher concentration, coached employee.
- 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 via email.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Nereyda Sequeira certified by Serve Safe expired on 07-25-2024 and Adnaloy Medero by Serve Safe expired on 04-02-2024.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal glass stored inside hand washing sink at bar area. Employee removed. **Corrected On-Site**
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Observed employeees Marvina Ceil, Yollet Moreno, Withnuy Vergora, and Nathaly Rodriguez hired for approximately 30 days prior and no health reporting agreement signed. Employee printed copies and signed during the inspection. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at bar area with odor removal not identified as its common name.
Food safety inspection conducted on 10/24/2024 revealed 27 total violations (1 high priority, 9 intermediate, 17 basic).