Mariquitas & Tostones Llc Degrades its Sanitary Rating
725 71st St
Miami Beach, FL 33141
;
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 - Observed interior of microwave soiled.
Critical - Observed encrusted, soiled material on slicer.
Observed grease accumulated under cooking equipment.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Critical - Manager lacking proof of Food Manager Certification.
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
Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
Critical - Manager lacking proof of Food Manager Certification.
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
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - No thermometer provided to measure temperature of food product.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed hand wash sink used for purpose other than washing hands.
Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Food storage shelves
Observed cutting board grooved/pitted and no longer cleanable.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of microwave soiled.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Ceiling tile missing.
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.Kitchen area
Critical - Manager lacking proof of Food Manager Certification.
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 Repeat Violation.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. EMPANADAS
Critical - Violation: 08A-28-1Observed food stored on floor.
Critical - Violation: 16-13-1Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.
Critical - Violation: 45-39-2Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. 20 seats at LICENSE / 30 seats present
Critical - Violation: 53B-08-1No 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 This violation must be corrected by : 11/24/10.
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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS AT 78 degrees over 2 hrs
Critical - No conspicuously located thermometer in holding unit. EMPANADAS
Critical - Observed food stored on floor.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical - Hot water not provided/shut off at employee hand wash sink.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Wet mop not hung to dry.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
Critical - Establishment operating without a current Hotel and Restaurant license. 20 seats at LICENSE / 30 seats present
No plan review submitted and renovations in progress.
No copy of latest inspection report.
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 This violation must be corrected by : 11/24/10.