MISE EN PLACE INC
442 W KENNEDY BLVD STE 100
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
- 08B-38-4:Basic - Food stored on floor. Beef stored on floor inside walk in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has labeling of ingredients inside reach in cooler on cooks line.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Chef fixed dishwasher retested at 100ppm. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control on cooks line has no time markings. Chef added proper time markings to butter. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food safety inspection conducted on 2/26/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid. Chef discarded drink. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
- 08B-38-4:Basic - Food stored on floor. Raw turkeys stored on floor inside walk in freezer. Chef removed raw turkey's from walk in freezer floor. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar area,
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves in bakery have rust developing.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings. Chef added proper time markings to butter. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by food preparation sink in kitchen area. Chef placed paper towels at hand washing sink. Corrected On-Site
Food safety inspection conducted on 11/12/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Ice machine door is broken falls ro one side when opening.
- 08B-38-4:Basic - Food stored on floor. Empanadas stored on floor inside walk in freezer. Chef removed item from floor and properly stored it. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves above dishwasher.employee removed old labelsRepeat Violation Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Duck thawing in standing water. Chef placed duck under running water. Corrected On-Site
Food safety inspection conducted on 5/21/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/9/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler by food preparation sink are soiled. - From follow-up inspection 2024-04-09: **Time Extended**
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Old labels stuck on clean dishes overtop dishwasher. Repeat Violation - From follow-up inspection 2024-04-09: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-09: Admin Complaint
Food safety inspection conducted on 4/9/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/6/2024
High Priority
0
Intermediate
4
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in dishwasher area. Manager had employee move to restaurant to eat. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee not wagering a hair restraint. Employee put on hair restraint.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Employee removed tongs and placed at dishwasher. Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. Light socket overtop grill is melted from a fire and hanging down.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler by food preparation sink are soiled.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old labels stuck on clean dishes overtop dishwasher. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Squid,oyster,crabs,chicken, all thawing in standing water.
- 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Lights overtop cooks line are all out.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit at time of inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area. Employee placed paper towels at hand washing sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soup at hand washing sink in bar area. Employee placed hand soap at hand washing sink. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 2/6/2024 revealed 12 total violations (0 high priority, 4 intermediate, 8 basic).