DirtyFLRestaurant Inspection Data

CHEFEX LLC

13452 Biscayne Boulevard
Florida, 33181
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8506016

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water inside walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Drain soiled under triple sink.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall damage on hallway by walk in cooler. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler ice buildup. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies stored inside hand washing sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the restroom.

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8561242

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection No conspicuously located ambient air temperature thermometer in holding unit. Warning **Time Extended** - From follow-up inspection 2024-03-08: On 3/8/2024 at the time of the callback inspection No conspicuously located ambient air temperature thermometer in holding unit. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning **Time Extended** - From follow-up inspection 2024-03-08: On 3/8/2024 at the time of the callback inspection no HACCP have been submitted. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning Admin Complaint

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8505699

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection No conspicuously located ambient air temperature thermometer in holding unit. Warning **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter Warning **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Poster was provided to operator **Corrective Action Taken** Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning **Time Extended**

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8373532

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand washing sink by triple sink Warning
  • 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. Poster was provided to operator **Corrective Action Taken** Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink: bathroom and kitchen 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. Warning
  • 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. Form was provided to operator **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at the hand washing sink: at the restroom and kitchen by triple sink Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41°F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning