Nando's Pizza & Grilled Chicken Inc Improves its Sanitary Rating
11510 SW 147th Ave
Miami, FL 33196
No Violations Were Observed
Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food.
Critical - Violation: 27-18-1Hot water supply not maintained during peak periods.
Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing.
Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. NEW MANAGER @ LOCATION
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 - 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 - Food not stored in a clean/dry location that is not exposed to splash/dust.
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 raw animal foods not properly separated from each other in holding unit/during preparation.
Critical - Observed raw animal food stored over cooked food.
Critical - Observed uncovered food in holding unit/dry storage area.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed equipment in poor repair.
Observed cutting board grooved/pitted and no longer cleanable.
Food-contact surface not smooth and easily cleanable.
Observed nonfood-contact equipment in poor repair
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
Critical - Observed soiled reach-in cooler shelves.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed residue build-up on nonfood-contact surface.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.
Observed gaskets with slimy/mold-like build-up.
Observed utensils stored in crevices between equipment.
Observed single-service items stored on floor.
Observed single-service articles improperly stored.
Observed single-service articles stored without protection from contamination.
Critical - Hot water supply not maintained during peak periods.
Plumbing system in disrepair.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed bathroom facility not clean.
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 - Handwashing cleanser lacking at handwashing lavatory.
Critical - Observed objectionable odors in bathroom.
Light not functioning.
Critical - Observed toxic item stored by utensils.
Critical - Observed toxic item stored in food preparation area.
Observed unnecessary items on the premise.
Critical - Manager lacking proof of Food Manager Certification. NEW MANAGER @ LOCATION
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