MACILLON GRIO FISH AND CHICKEN
1026 NE 167 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed pinto beans, black beans and red beans out of their original container with no name label.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickliz (69F - Cold Holding) stored in a container next to steam table for less than 2 hours, as per employee. Advised operator to place items under ice. **Corrective Action Taken**
Food safety inspection conducted on 2/18/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at the kitchen reach in cooler. Observed exterior of the microwave soiled. Operator cleaned during the inspection. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean containers with old labels stuck on them.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Operator cleaned during the inspection.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 300+ppm), operator added more water Triple Sink (Quaternary 200ppm). Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Turkey (73F - Cold Holding); goat (64F - Cold Holding) stored on top of the prep table for less than 3 hours, as per operator. Items were placed in the reach in freezer for rapid cooling. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by containers and a chair. Operator removed. Corrected On-Site
Food safety inspection conducted on 8/12/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 3/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/6/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler ambient temperature at 57F. - From follow-up inspection 2024-03-06: Observed reach in cooler ambient temperature at 51F. Admin Complaint
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-03-06: Reach-in cooler interior/shelves have accumulation of soil residues. **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator. - From follow-up inspection 2024-03-06: Observed turkey (48F - Cooling); rice mix (52F - Cooling); pickliz (51F - Cooling); cooked chicken (48F - Cooling) stored inside the reach in cooler over night, as per operator. Admin Complaint
- 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator. - From follow-up inspection 2024-03-06: Observed turkey (48F - Cooling); rice mix (52F - Cooling); pickliz (51F - Cooling); cooked chicken (48F - Cooling) stored inside the reach in cooler over night, as per operator. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F - Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given. - From follow-up inspection 2024-03-06: Observed cut lettuce (54F - Cold Holding) stored on top of the steam table 1 hour before inspection. Advise operator to use time as a public health for cut lettuce and cut tomatoes that are used frequently and not stored inside the reach in cooler. **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (125F - Hot Holding); fish patty (131F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box. **Corrective Action Taken** - From follow-up inspection 2024-03-06: Observed chicken patty (112F - Hot Holding); fish patty (117F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection. Advised if time as a public health would be a best option. Provided form to operator. Admin Complaint
Food safety inspection conducted on 3/6/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 3/5/2024
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler ambient temperature at 57F.
- 08B-38-4:Basic - Food stored on floor. Observed chayote case on the floor in the kitchen. Operator removed and stored properly. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 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 vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed vegetables mix (49F - Cooling); rice mix (50F - Cooling); red beans (50F - Cooling) stored inside the walk in cooler over night, as per operator.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (73F - Cold Holding) stored on top of the steam table 30 minutes before inspection. Operator placed item under ice. Observed pickliz (53F - Cold Holding) stored inside the reach in cooler over night, as per operator. Stop sale was given.
- 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 chicken patty (125F - Hot Holding); fish patty (131F - Hot Holding) stored at the front counter hot holding box, placed 1 hour before inspection, operator put the heat up in the box. **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. Emailed form to operator. Corrected On-Site
- 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/ Observed 7 employee in preparation of food in the kitchen with no manager on site. Manager showed up 20 minutes after inspection started. 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. Emailed form to operator. **Corrective Action Taken**
Food safety inspection conducted on 3/5/2024 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).