1330 NE 163rd St
Miami, FL 33162
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit. reach in units.
Critical - Observed potentially hazardous food thawed at room temperature. seafood on prep tables.
Critical - Observed food stored on floor. walkin cooler.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3comp sink in the kitchen .
Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard box used to hold cooked corn intended for customers.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil residue in storage containers. walkin cooler.
Critical - Observed interior of microwave soiled.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rostisery chicken holders, oven.
Observed build-up of grease on nonfood-contact surface.kitchen equipment .
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed clean equipment stored on floor. kitchen floor .
Critical - Hot water not provided/shut off at employee hand wash sink. kitchen sinks .
Drain cover(s) missing. both drains in kitchen room.
Critical - Hand sink missing in food preparation room or area. kitchen room.
Observed grease accumulated on kitchen floor.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro