MIAMI -

Two restaurants at the Dolphin Mall were ordered shut by Inspectors with the Florida Department of Business and Professional Regulation last week.

Suki Hana and Sbarro’s Pizza both had roach issues according to state records. A total of 4 restaurants in Miami-Dade and Broward were ordered shut last week. Below is a list of violations.

All have been allowed to re-open following ordered clean ups and re-inspections.

 

**SUKI HANA

11401 N.W. 12TH STREET(DOLPHIN MALL)

SWEETWATER

 

INSPECTION DATE 8/13/12

 

7 CRITICAL VIOLATIONS

5 NON CRITICAL VIOLATIONS

 

“Critical. Observed roach activity as evidenced by live roaches found 15+ BY DISHWASHING AREA. 10+ CRAWLING ON FRONT COUNTER OPEN @ INSPECTION TIME TO THE PUBLIC”

 

Critical. Observed food stored on floor.

 

“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”

 

 

**SBARRO PIZZERIA

11401 N.W 12TH STREET(DOLPHIN MALL)

SWEETWATER

 

INSPECTION DATE 8/13/12

2 CRITICAL VIOLATIONS

 

“Critical. Observed roach activity as evidenced by live roaches found 75+ FOUND IN KITCHEN MIXER AREA”

 

“Critical. Observed food stored on floor.”

 

 

 

***KIM HWA

2661 EAST ATLANTIC BLVD.

POMPANO BEACH

 

INSPECTION DATE 8/13/12

13 CRITICAL VIOLATIONS

10 NON CRITICAL VIOLATIONS

 

“Critical. Observed rodent activity as evidenced by rodent droppings found. 3 dry droppings on top of a #10 can of ketchup on a storage shelf in the rear of the restaurant. 1 dry dropping inside a case of hoisin sauce on a shelf in the rear of the store. 2 dry droppings on the outside of a box of ground bean sauce in the rear of the restaurant. 200 to 300 dry droppings under the reach in freezer in the rear of the store. 150 to 200 dry droppings under a pallet in a store room . 20 moist droppings on the floor around the water heater in the kitchen. 20 to 30 droppings under the wok cook's line , could not determine dry or moist droppings. 18 moist droppings on a prep table and shelving above the same prep table at the end of the cooks line. Note; there are open cans of sauce on the same shelves. 10 dry droppings under the prep table at the end of the cook's line.”

 

“Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

 

“Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs in the walkin cooler at 63 degrees.”

 

“Critical. Chlorine sanitizer not at proper minimum strength for manual ware washing. Observed no sanitizer used when washing small wares.”

 

***OUR PLACE/CASEY’S BAR AND GRILL

3711 NORTH OCEAN BLVD.

FORT LAUDERDALE

 

INSPECTION DATE 8/16/12

22 CRITICAL VIOLATIONS

15 NON CRITICAL VIOLATIONS

 

“Critical. Observed roach activity as evidenced by live roaches found. 3 juvenile roaches on dish wash machine, 18 juvenile roaches on kitchen floor under traffic cone, 4 under cook line cook line stove, 2 on side of bain marie which is containing foods, 4 in unused reach-in cooler in kitchen, 3 juvenile roaches on cook line wall, 3 on cook line shelf with single service items, 3 under cook line fryer, 4 in food storage room.”

 

“Critical. Observed dead roaches on premises. 19 dead roaches throughout kitchen (under dish wash machine , under oven, in unused reach-in coolers, under prep tables in unused bain-marie).”

 

“Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked turkey at 44 degrees Fahrenheit ,cooked chicken wings at 43 degrees Fahrenheit, lunchmeats at 44 degrees Fahrenheit , beef at 43 degrees Fahrenheit all in walk-in cooler. all items were placed on ice and must be discarded within 4 hours. Corrected On Site.”