Miami Slice Improves its Sanitary Rating

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Observed employee with no hair restraint. Corrected On Site.

Observed dispensing equipment that allows contamination.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed soiled reach-in cooler gaskets.

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

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