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18090 COLLINS AVE T19-20
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Inspection Details:
- 08B-39-4:Basic - - From initial inspection : Basic - Observed employee not washing fruit prior to preparation. Advised manager and he instructed employee to wash. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
- 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed pastries stored on front counter not covered and exposed to contamination. Manager covered. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw was completely thawed and still in packaging. Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish. **Warning** - From follow-up inspection 2025-03-27: **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 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-27: **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 establishment vacuum packaging raw meat and fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in freezer. Advised manager of the process and provided HACCP form to operator. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
Food safety inspection conducted on 3/27/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 3/27/2025
High Priority
3
Intermediate
3
Basic
4
Total
10
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 08B-39-4:Basic - Observed oranges not washed prior to preparation. Oranges are stored in cardboard boxes and goes directly into juicer without washing. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Observed case of plastic utensils stored on floor behind front counter. Manager moved to shelf. **Corrected On-Site**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw salmon was completely thawed and still in packaging. All were Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish. **Repeat Violation**
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over various ready to eat foods in reach in cooler. Chef rearranged. **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/
- 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. Discussed and emailed form to operator.
- 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 establishment vacuum packaging raw meat and raw fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in cooler and freezer. Observed establishment applied for HACCP but plan has not been approved as of yet. Status of plan "RECEIVED". **Repeat Violation**
Food safety inspection conducted on 3/27/2025 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 9/24/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Inspection Details:
- 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed various cases of drinks being stored on floor under front counter. Chef moved to shelf. **Corrected On-Site** **Warning**
- 08B-39-4:Basic - Observed employee not washing fruit prior to preparation. Advised manager and he instructed employee to wash. **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed various containers of seasonings not labeled by common name. Manager instructed employee to add. **Corrective Action Taken** **Warning**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed pastries stored on front counter not covered and exposed to contamination. Manager covered. **Corrected On-Site** **Warning**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw was completely thawed and still in packaging. Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing pitchers in hand washing sink. Advised chef and he coach employee. **Corrective Action Taken** **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 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during time of inspection. **Corrected On-Site** **Warning**
- 02B-01-5:Intermediate - Observed establishment offering raw salmon and raw tuna however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. **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 establishment vacuum packaging raw meat and fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in freezer. Advised manager of the process and provided HACCP form to operator. **Warning**
Food safety inspection conducted on 9/24/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).