Oye Cuban Grill Degrades its Sanitary Rating
11327 S Dixie Hwy
Miami, FL 33156
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Critical - Observed food stored on floor.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Observed floor area(s) covered with standing water.
Critical - Observed toxic item stored in food preparation area.
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Ceiling tile missing.
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
Floors not maintained smooth and durable.grout missing in someareas
No copy of latest inspection report.
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