A&M HEALTHY KITCHEN

3472 NE 5 AVE UNIT 7

★★½☆☆ (2.8/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10757257

50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-04-22: Admin Complaint

Inspection #: Visit ID: 8997273

Inspection #: Visit ID: 8997411

08B-12-5:Basic - Stored food not covered. Cooked beef in Walk In Cooler. Employee covered food Corrected On-Site Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.Employee removed mop Corrected On-Site Warning
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved from washing utensils to preparing food. Employee washed hands and put new gloves on. Corrected On-Site Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink. Wash sink next to hand was sink Warning

Inspection #: Visit ID: 8716839

32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store employee coffee cup Employee removed cup Corrected On-Site Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to 3 Compartment sink. Warning
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, Lentils in Walk In Cooler Warning
53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection #: Visit ID: 8703852

06-02-5:Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Trays of minced beef being thawed at room temperature.

Inspection #: Visit ID: 8556821

32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1/2 bottle drinking water on prep table. Kitchen. Employee removed item
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above food conveyor
08B-38-4:Basic - Food stored on floor. Assorted boxes of foods strewn over Freezer floor
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine is >100 ppm(Kitchen) Employee added water to dilute solution Corrected On-Site
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee eating with gloves on then continued preparing food with the same glove.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet on fsplitter added to mop sink faucet.

Inspection #: Visit ID: 8338534

35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
14-69-4:Basic - Ice buildup walk-in freezer.
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.