SPROUTZ
17100 Collins Avenue
Florida, 33160
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soil.
Food safety inspection conducted on 3/20/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/6/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of reach in cooler at kitchen area. - From follow-up inspection 2025-01-06: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in disrepair at front counter reach in cooler. - From follow-up inspection 2025-01-06: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area. - From follow-up inspection 2025-01-06: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter. - From follow-up inspection 2025-01-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. - From follow-up inspection 2025-01-06: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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 5 food employee working and no certified food manager present at the time of the inspection. - From follow-up inspection 2025-01-06: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-01-06: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-06: **Time Extended**
Food safety inspection conducted on 1/6/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
8
Basic
12
Total
22
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at front counter.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 portions of salmon and 4 portions of tuna thawed inside commercially produced reduced oxygen packaging at walk in cooler.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 phone on top of reach in cooler at kitchen area.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair at front counter reach in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F by steam table at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for cooked chicken and sliced non TCS foods and not removed from packaging within 48 hours. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 portions of salmon and 4 portions of tuna thawed inside commercially produced reduced oxygen packaging at walk in cooler.
- 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 Kitchen : ; cooked mixed vegetables (113F - Hot Holding); cooked potatoes (123F - Hot Holding) inside steam table, as per cook for approximately 30 minutes prior. Person in charge removed products to reheat. **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 cook unaware of minimum hot holding temperature, coached employee and person in charge.
- 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.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw salmon on menu not identified. Warning
- 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 5 food employee working and no certified food manager present at the time of the inspection.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted or in menu and establishment offers raw salmon. Provided to operator and he posted at front counter. Corrected On-Site
Food safety inspection conducted on 10/30/2024 revealed 22 total violations (2 high priority, 8 intermediate, 12 basic).