Trattoria Dolce Vita Improves its Sanitary Rating
13630 SW 120th St
Miami, FL 33186
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
Observed unused and unprotected place settings left on table with seated customers reused for other customers.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
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: 05-09-1No conspicuously located thermometer in holding unit.
Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Violation: 13-03-1Observed employee with no hair restraint.
Critical - Violation: 45-31-2Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. SMALL DEEP FRYER UNDER PREP TABLE
Critical - Violation: 50-09-1Hotel and Restaurant license not properly displayed.
Violation: 51-18-1No copy of latest inspection report.
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 - No conspicuously located thermometer in holding unit.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Observed employee with no hair restraint.
Critical - Observed soiled reach-in cooler gaskets.
Critical - No handwashing sign provided at a handsink used by food employees. FRONT COUNTER
Critical - Hand wash sink lacking proper hand drying provisions. FRONT AREA HANDSINK
Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER HANDSINK
Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. SMALL DEEP FRYER UNDER PREP TABLE
Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
Critical - Hotel and Restaurant license not properly displayed.
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
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
Critical - Observed raw animal food stored over ready-to-eat food.
Observed food debris accumulated on kitchen floor.behind equipment Corrected On Site.
Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.3x15 gallon each propane tanks stored in closet.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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