Lunch Break Cafe Improves its Sanitary Rating
9682 NW 25th St
Doral, FL 33172
Health Inspection Reports
2/9/2017 | 7 Violations | Rating 5/5
Basic - - From inspection on 2017-02-08: Basic - Bathroom door not self-closing. - From follow-up inspection on 2017-02-09: **Time Extended**
Basic - - From inspection on 2017-02-08: Basic - Build-up of grease on nonfood-contact surface. Sprinklers in hood, side of friers - From follow-up inspection on 2017-02-09: **Time Extended**
Basic - - From inspection on 2017-02-08: Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection on 2017-02-09: **Time Extended**
Basic - - From inspection on 2017-02-08: Basic - Floor tiles cracked, broken or in disrepair. - From follow-up inspection on 2017-02-09: **Time Extended**
Basic - - From inspection on 2017-02-08: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection on 2017-02-09: **Time Extended**
Basic - - From inspection on 2017-02-08: Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection on 2017-02-09: **Time Extended**
Basic - - From inspection on 2017-02-08: Basic - Water leaking from pipe and/or faucet/handle. Handsinks in kitchen - From follow-up inspection on 2017-02-09: **Time Extended**
2/8/2017 | 13 Violations | Rating 4.5/5
Basic - Bathroom door not self-closing.
Basic - Build-up of grease on nonfood-contact surface. Sprinklers in hood, side of friers
Basic - Cardboard used to line food-contact shelves. Employee carving pork on a cardboard **Corrected On-Site**
Basic - Dead roaches on premises. 6 dead roaches on floor in maintenance closet, by bathrooms.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Floor tiles cracked, broken or in disrepair.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Water leaking from pipe and/or faucet/handle. Handsinks in kitchen
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrective Action Taken**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
5/31/2016 | 8 Violations | Rating 4/5
Basic - Bathroom door not self-closing.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Plumbing system in disrepair. Cold water handle by window
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Corrected On-Site**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By window
12/9/2015 | 9 Violations | Rating 4.5/5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Front area and bathroom
High Priority - Equipment and utensils rinsed after the application of the sanitizer solution.
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Not washing at callback
12/8/2015 | 23 Violations | Rating 2/5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - Bowl or other container with no handle used to dispense food.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Ice buildup in walk-in freezer. Floor
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Front area and bathroom
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
High Priority - Equipment and utensils rinsed after the application of the sanitizer solution.
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
High Priority - Rodent activity present as evidenced by rodent droppings found. Apprx 4 in storage closet **Corrected On-Site** **Repeat Violation**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
High Priority - Small flying insects in bar area. Prep area approximately 5
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
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. **Corrected On-Site** **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar window
6/30/2015 | 1 Violations | Rating 5/5
Basic - Light shield damaged/in disrepair. **Repeat Violation**
4/29/2015 | 5 Violations | Rating 4.75/5
Basic - Ceiling tile missing.
Basic - Heat lamp bulb not shielded or coated.
Basic - Light shield damaged/in disrepair. **Repeat Violation**
Basic - Reach-in cooler gasket torn/in disrepair.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
4/28/2015 | 14 Violations | Rating 3.25/5
Basic - Bowl or other container with no handle used to dispense food.
Basic - Ceiling tile missing.
Basic - Employee personal items stored in or above a food preparation area.
Basic - Heat lamp bulb not shielded or coated.
Basic - Light shield damaged/in disrepair. **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front counter
Basic - Reach-in cooler gasket torn/in disrepair.
High Priority - Container of medicine improperly stored.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw beef 49 F, cheese 48 F, ham 48 F in reach in cooler **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Croquettes 122 F, empanadas 125 F in warmer **Repeat Violation** **Admin Complaint**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 dry droppings in tools storage area
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
4/28/2015 | 2 Violations | Rating 4.5/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. lettuce 65 F, tomato 50 F Operator put ice **Warning**Cut Tomato 50°,chicken 49° in reach in cooler call backRaw beef 49 F, cheese 48 F, ham 48 F in reach in cooler at stip callback
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette 110 F **Warning**Croquet 114° F at call backCroquettes 122 F, empanadas 125 F in warmer at stip callback
11/24/2014 | 6 Violations | Rating 4.25/5
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dry storage room **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room **Warning**
Basic - Wall in disrepair. By service window **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. lettuce 65 F, tomato 50 F Operator put ice **Warning**Tomato 50°,chicken 49° in reach in cooler call back
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette 110 F **Warning**Croquet 114° F at call back
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan **Warning**
9/23/2014 | 17 Violations | Rating 2.75/5
Basic - Cardboard used to line nonfood-contact shelves. **Warning**
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dry storage room **Warning**
Basic - Food stored on floor. Box of oranges **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site** **Warning**
Basic - Wall in disrepair. By service window **Warning**
High Priority - Container of medicine improperly stored. Medicine dispenser on table **Corrected On-Site** **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 77 F for more than 2 days Operator discarded **Corrected On-Site** **Warning**
High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. lettuce 65 F, tomato 50 F Operator put ice **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette 110 F **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By service window **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan **Warning**
3/10/2014 | 4 Violations | Rating 4.25/5
Basic - Food stored on floor.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
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. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
7/24/2013 | 17 Violations | Rating 3/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
Basic - Ceiling tile in disrepair.
Basic - Ceiling tile missing.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Hole in ceiling.
Basic - Objectionable odor in establishment. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
High Priority - Raw animal food stored over ready-to-eat food.
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Marked exit/path to marked exit blocked. For reporting purposes only.
4/2/2013 | 7 Violations | Rating 4.5/5
Basic - Food stored on floor.
Basic - Case/container/bag of food stored on floor in kitchen.
Basic - Case/container/bag of food stored on floor in dry storage area.
Basic - Cutting board has cut marks and is no longer cleanable.
Intermediate - Cutting board(s) stained/soiled.
Basic - Garbage on the ground and/or pad around dumpster.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
10/29/2012 | 9 Violations | Rating 3.75/5
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical - Observed food stored on floor.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed food debris accumulated on kitchen floor.
5/30/2012 | 2 Violations | Rating 5/5
Violation: 36-11-1Floors not maintained smooth and durable. entrance to walk in cooler.
Violation: 36-13-1Observed grease accumulated under cooking equipment. by cook line .
3/26/2012 | 40 Violations | Rating 0.75/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. According to employee,pork was prepared las wed or thursday. there are several items cooked and stored-pork, turky, beans, soup. Repeat Violation.
Critical - Working containers of food removed from original container not identified by common name. salt, sugarRepeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over dressing bottles inside reach in cooler.
Critical - Observed food stored on floor. raw onion stored on floor.Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. sauce.Repeat Violation.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee cracked raw shell eggs, then cooked the eggs and placed it without washing hands.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf with food storage.
Observed equipment in poor repair. inside ice machine door.
Observed equipment in poor repair. shelves inside walk in cooler are rusted and chipped.
Observed cutting board grooved/pitted and no longer cleanable. on prep table by oven.Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable. cutting board used to prep sandwiches.Repeat Violation.
Observed bowl dispensing equipment that allows contamination of the lip-contact surface nside the rice container.
Observed single-use containers (boxes and/or cans) reused for the storage of food. tin cans used to stored ham on top of grill.
Observed a nonfood-grade basting brush used in food. brush with metal band used in coffee station.
Wet wiping cloth not stored in sanitizing solution between uses. on cutting board.
Critical - Observed soiled reach-in cooler gaskets.reach in cooler by cookline.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener.Repeat Violation.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves in prep table.
Observed residue build-up on nonfood-contact surface. on shelves inside walkin cooler.
Observed gaskets with slimy/mold-like build-up.walkin cooler.
Observed clean equipment stored on floor.pot on floor.
Observed utensils stored in crevices between equipment. spatulas between 3 compartment sink and wall.
Observed single-service items stored on floor.single-service to go containers, cups, stored on floor.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - No handwashing sign provided at a handsink used by food employees. hand sink by cafeteria .Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink by cafeteria.
Floors not maintained smooth and durable. entrance to walk in cooler.
Observed grease accumulated under cooking equipment. by cook line .
Observed food debris accumulated on kitchen floor. by sandwich prep area and by warewashing areas
Observed wall soiled with accumulated black debris in dishwashing area. by mop sink.
Observed wall soiled with accumulated food debris. by 3 compartment sink.
Observed wall soiled with accumulated food debris. on top of sandwich prep area.
Observed attached equipment soiled with accumulated dust.vents inside walk in cooler.
Observed dusty ceiling tiles and/or air conditioning vent covers. throughout kitchen.
Lights missing the proper shield, sleeve coatings or covers. inside walk in cooler .Repeat Violation.Repeat Violation.
Critical - Observed unlabeled spray bottle. chemical inside bottle.
Critical - Electrical outlet missing cover plate. For reporting purposes only. by mop sink .
Carbon dioxide/helium tanks not adequately secured. by warewashing areas.Repeat Violation.
10/19/2011 | 21 Violations | Rating 2.25/5
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 COOLER FRONT AREA
Critical - Observed potentially hazardous food thawed in an improper manner.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. FREEZER
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical - Observed food stored on floor.
Critical - Observed uncovered food in holding unit/dry storage area.
In-use utensil not stored with handle above the top of potentially hazardous food and the container.
Observed cutting board grooved/pitted and no longer cleanable.
Observed nonfood-grade containers used for food storage.
Critical - Observed encrusted material on can opener.
Observed gaskets with slimy/mold-like build-up.
Unwrapped single-service utensils not presented so that only the handles are touched.
Critical - No handwashing sign provided at a handsink used by food employees.
Lights missing the proper shield, sleeve coatings or covers.
Lights missing the proper shield, sleeve coatings or covers.
Lights missing the proper shield, sleeve coatings or covers.FREEZER
Wet mop not hung to dry.
Carbon dioxide/helium tanks not adequately secured.
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
5/10/2011 | 3 Violations | Rating 4.25/5
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
11/19/2010 | 2 Violations | Rating 4.75/5
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Lights missing the proper shield, sleeve coatings or covers.
8/17/2010 | 4 Violations | Rating 4.25/5
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Critical - Observed screen in door torn/in poor repair.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
5/26/2009 | 36 Violations | Rating 0/5
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Lights missing the proper shield, sleeve coatings or covers.
Critical - Manager lacking proof of Food Manager Certification.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
No copy of latest inspection report.
Critical - No handwashing sign provided at a handsink used by food employees.
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
Observed build-up of food debris, dust or dirt on nonfood-contact surface.around kitchen
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed container of medicine improperly stored.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed employee with no hair restraint.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Critical - Observed food stored in ice used for drinks.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in walkin
Observed ice scoop with handle in contact with ice.
Observed insect control device installed over food preparation area.
Observed nonfood-grade bags used for food storage.
Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.backdoor
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham,cheese
Critical - Observed potentially hazardous food thawed at room temperature.
Critical - Observed raw animal food stored over ready-to-eat food.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area.
Observed unnecessary items on the premise.
Observed utensils stored in crevices between equipment.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.