SODEXO AT MIAMI JEWISH HEALTH IRVING CYPEN TOWER

5200 NE 2 AVE

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10799664

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle in contact with scrambled eggs at front counter. Operator placed the handle upwards. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen area. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Irene, Maria, Jackie, Nancy no proof of employee training. Warning

Inspection Date: 3/14/2025

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Front counter and kitchen.

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8367140

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in HWS near 3 compartment sink. Manager posted sign during inspection. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed Togo boxes containers case stored on floor next to buffet bar, employee rearranged properly. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries (frozen) on top of preparation table, employee moved to walk in cooler during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (47F - Cold Holding) at buffet bar, as per Manager approximate 1 hour, employee moved to walk in cooler. **Corrective Action Taken**
  • 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 hamburger (121F - Hot Holding) at buffet bar, as per Chef approximate 1 hour, employee proceeded to reheat food. **Corrective Action Taken**