Miami Latin Cafe Improves its Sanitary Rating

No Violations Were Observed

No Violations Were Observed

Critical - Probe-type thermometer not used to ensure proper food temperatures.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

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