MIAMI-DADE COUNTY, Fla. — If you have 30 violations or more, we’re going to call you out!
These places were not ordered shut for rodent or roach issues, but they racked up 30 or more violations.
Do better! We pay hard-earned money to eat here.
**COYO TACO
111 SW 1ST AVE.
BRICKELL
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 12/8
33 VIOLATIONS FOUND
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked black beans (60F - Cooling), raw beef (50F - Cooling); marinated pork (51F - Cold Holding); Biria (50F - Cold Holding); per chef, it was prepared yesterday. Also observed mixed cheese (57F - Cold Holding) in the cold holding unit under the stove. Repeat Violation.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled the soda nozzles and ice chute along with back splash plate at soda machine.”
“Soiled dry wiping cloth in use. Observed several soiled wiping cloths stored on prep tables and counter in the kitchen and prep area. Explained to chef proper procedure.”
“Stored food not covered. Observed a large bin of tortilla chips uncovered and exposed on the side of the counter near public entrance/exit in second front counter. Per chef, packaging of the chips in the area. Explained to chef, too exposed to the public. Chef discarded chips.”
“Handwash sink not accessible for employee use at all times.”
“Handwash sink used for purposes other than handwashing. Observed ice in the sink basin of handwash sink near cook line. Chef coached employees on the spot.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the inside of the catch all of ice machine soiled in the dry storage room.”
“Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to scoop sugar in dry storage area room.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles damage in the kitchen and back storage area.”
“Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male waiter take his glasses off and proceeded to handle food without washing hands or changing gloves. Coached chef on correct procedure.”
“Employee eating in a food preparation or other restricted area. Observed male employee drinking water from an open bottle (plastic cup) in the kitchen area. Observed open water container at the stove where tortillas being cooked.”
“Employee with no hair restraint while engaging in food preparation. Observed male chef with no hair restraint while cooking at the cook line.”
“Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area. Repeat Violation.”
“Equipment in poor repair. Observed 4 plastic containers in disrepair with cracks and holes on the shelves in the back storage area. Observed in disrepair the door gasket of the reach in cooler across of 3 CS and across of stove at cook line, and table leg of prep table in back area in disrepair.”
“Food stored on floor. Observed boxes of tortilla wraps stored on the floor in the back area. Repeat Violation.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer at the front area near soda machine.”
“In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle touching the brown rice inside rice container in prep area across of 3CS.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in dirty standing water at the baine marine.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers. Repeat Violation.”
**SUSHI SAKE CUTLER BAY
18735 S. DIXIE HIGHWAY
CUTLER BAY
INSPECTION DATE 12/4
31 VIOLATIONS FOUND
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold like substance at back kitchen area.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling dusty above cooling units in front of bathroom. Repeat Violation.”
“In-use ice scoop stored on soiled surface between uses. Observed on top of soiled ice machine surface. Operator washed it and stored properly during inspection.”
“Equipment in poor repair. Observed gaskets torn at reach in coolers and freezer at sushi bar area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers and freezer gaskets soiled all around kitchen and sushi bar area.”
“Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee engaged in food preparation touching her face and not change gloves. Employee removed gloves and washed hands during inspection. Coached employee on proper procedures.”
“ Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation touching her face and not change gloves. Employee removed gloves and washed hands during inspection. Coached employee on proper procedures.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut carrots on shelf at walk in cooler. Employee stored properly during inspection.”
“Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked brown rice with not time marked. As per operator from the day before. Employee discarded it during inspection.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Spicy Tuna (46F - Cold Holding) at front line at sushi bar. As per operator for less than 4 hours. Operator put ice on top for rapid cooling. Repeat Violation.”
“Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked brown rice with not time marked. As per operator from the day before. Employee discarded it during inspection.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at sushi bar area. Operator removed during inspection.”
**RINCONCITO DE ALEX EL PAISA
13037 SW 112TH ST
SW MIAMI-DADE/KILLIAN AREA
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 12/3
38 VIOLATIONS FOUND
“Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms of dining area.”
“Buildup of food debris/soil residue on equipment door handles. Observed soiled handles at reach-in coolers across from three-compartment sink.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed container with drinking water on prep table.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and bag on prep table.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator wearing a watch during food prep.”
“Employee with no hair restraint while engaging in food preparation. Observed operator preparing food without hair restraint.”
“Floor soiled/has accumulation of debris. Observed soiled floor throughout kitchen area.”
“Floor tiles missing and/or in disrepair. Observed missing floor tiles in kitchen by three-compartment sink.”
“Food not stored at least 6 inches off of the floor. Observed cabbage container stored below prep table.”
“Food stored on floor. Observed swai fillets container on floor; also food coloring bottle on floor at cook line.”
“Hole in or other damage to wall. Observed hole in wall under microwave.”
“In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle.”
“In-use utensil in non-TCS food not stored with handle above top of food within a closed container. Observed in raw rice container.”
“In-use utensil not stored with handle above top of TCS food and rim of the container. Observed in cooked rice at steam table.”
“In-use wet wiping cloth/towel used under cutting board. Observed wet cloths under cutting board on prep table.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all reach-in coolers.”
“Opened employee beverage container in a cold holding unit with food to be served to customers. Container of drinking water observed in reach-in freezer.”
“Reach-in cooler interior/shelves have accumulation of soil residues.”
“Screen in door torn/in poor repair – vermin present. Observed at back door.”
“Soiled dry wiping cloth in use. Observed several throughout kitchen.”
“Standing water in bottom of reach-in cooler.”
“Stored food not covered. Observed cooked food containers uncovered in reach-in cooler.”
“TCS food thawed in an improper manner. Observed raw swai fillets in standing water.”
“Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.”
“Cooked/heated TCS food not cooled from 135°F to 70°F within 2 hours. Rib broth observed at 110°F after over two hours.”
“Employee rubbed hands together for less than 10–15 seconds while washing hands.”
“Raw animal food stored over or with unwashed produce. Observed raw pork over peeled potatoes.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw swai over cooked chicken.”
“Raw animal foods not properly separated from each other in holding unit based on minimum required cooking temperature. Raw chicken over raw swai.”
“Roach activity present as evidenced by live roaches found. One live roach under utility sink and one under prep table.”
“Stop Sale issued on TCS food due to temperature abuse. Cooked pork at 56°F for more than 4 hours.”
“TCS food cold held at greater than 41°F. Several items observed between 56°F–71°F.”
“TCS food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Chicken breast observed at 112°F before reheating.”
“TCS food, other than whole meat roast, hot held at less than 135°F. Several items between 110°F–111°F on steam table.”
“Employee washed hands in a sink other than an approved handwash sink.”
“Food-contact surface soiled with food debris, mold-like substance, or slime. Observed soiled cutting boards.”
“Handwash sink used for purposes other than handwashing. Observed dirty utensils inside sinks at kitchen and front counter.”
**BELLILLO A TASTE OF NAPOLI
881 S. MIAMI AVE.
BRICKELL
INSPECTION DATE 12/3
33 VIOLATIONS FOUND
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior spike of the ice machine at coffee station.”
“Ceiling tile missing. Observed missing and damaged ceiling tiles in the kitchen.”
“Employee eating in a food preparation or other restricted area. Observed manager drinking inside the kitchen area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an open cup with coffee on prep table and a personal water bottle at the coffee station near cups and food products.”
“Equipment and utensils not properly air-dried — wet nesting. Observed wet nesting of plastic food containers above three-compartment sink.”
“Food stored on floor. Observed olives, potatoes, and oil stored on the floor in the kitchen; oil stored on the floor in dry storage.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer in upstairs storage room.”
“In-use tongs stored on equipment door handle between uses. Observed on oven handle in main kitchen.”
“Interior of ice machine/bin with rust that has pitted the surface. Soiled interior at coffee stations.”
“No Heimlich maneuver/choking sign posted.”
“No copy of latest inspection report available.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets in reach-in coolers.”
“Single-service articles improperly stored. Box of single-use items stored on floor in dry storage on second floor.”
“Standing water in floor drain/floor drain draining very slowly. Observed slow drainage at handwash sink in kitchen and pizza station.”
“Time/temperature control for safety food thawed in an improper manner. Observed frozen mozzarella thawing in standing water; also salmon filet.”
“Water leaking from pipe and/or faucet/handle. Observed at handwash sink in kitchen.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.”
“Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottle with clear liquid and container with white substance.”
“Cooked/heated TCS food not cooled from 135°F to 41°F within 6 hours. Observed meatballs at 48°F and tiramisu at 47°F made the prior day.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above pesto, cooked lasagna, and ready-to-eat basil.”
“Stop Sale issued due to food not being wholesome or sound. Observed salmon fillet thawed in ROP bag; establishment conducting ROP for salmon.”
“Stop Sale issued on TCS food due to temperature abuse. Observed meatball, raw chicken, and tiramisu all cooling at 47–48°F.”
“TCS food cold held at greater than 41°F. Observed butter at 54°F, cheese at 66°F, tomatoes at 60°F, burrata at 43°F.”
“TCS food prepared/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Observed raw chicken at 47°F made the prior day.”
“Toxic substance/chemical improperly stored. Dishwashing liquid stored above flour; additional chemicals near oil, canned tomatoes, and food at pizza station.”
“Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms that prevent employees from working.”
“Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event discharged onto surfaces.”
“Handwash sink used for purposes other than handwashing. Observed pitcher inside handwash sink in kitchen.”
“No chemical test kit provided when using sanitizer at three-compartment sink or for wiping cloths. No chlorine test strips on site.”
“No paper towels or mechanical drying device provided at handwash sink. No paper towels available in kitchen handwash sink.”
“Operator conducting reduced oxygen packaging (ROP) without an approved HACCP plan. Observed ROP for fish with no plan submitted; Stop Sale issued.”
“Raw/undercooked animal food offered with no written consumer advisory. No advisory for hamburgers and steaks; advisory was printed and posted.”
“Water at handwash sink not reaching at least 85°F. Observed water at 80°F at all handwash sinks and 81°F at three-compartment sink after 5 minutes.”
**OJO DE AGUA
851 S. MIAMI AVE.
BRICKELL
INSPECTION DATE 12/2
41 VIOLATIONS FOUND
“Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both staff bathrooms.”
“Bowl or other container with no handle used to dispense food. Observed scoop with no handle used for dry food and inside Parmesan cheese at prep table.”
“Ceiling tile missing. Observed several ceiling tiles missing in dry storage area.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above prep table.”
“Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean containers and utensils stored on floor in ware wash area.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or protected. Observed plastic containers and glass bottles stored upright in dry storage.”
“Cutting board has cut marks and is no longer cleanable. Observed cutting boards with deep grooves at prep area and kitchen.”
“Employee eating in a food preparation or restricted area. Observed chef drinking coffee over prep table.”
“Employee personal items stored in or above food areas. Observed personal water bottles stored on waiter prep counter.”
“Employee wearing jewelry other than plain ring while preparing food. Observed bracelet worn at front counter while preparing food.”
“Equipment in poor repair. Door gaskets of reach-in cooler and walk-in cooler in disrepair.”
“Exterior door has a gap at threshold that opens to outside. Observed at back exit door.”
“Floor soiled with accumulation of debris. Observed food debris around walk-in freezer floor.”
“Food stored on floor. Observed containers of dried beans, sugar, granola on floor in dry storage; bread and ice cream on floor in walk-in freezer.”
“In-use tongs stored on equipment door handle between uses. Observed multiple tongs hung on oven handles.”
“In-use utensil in non-TCS food not stored with handle above top of food. Observed scoops with handles buried in corn starch, beans, sugar, flour.”
“In-use utensil stored in cracks between equipment. Observed spatulas stored between wall and handwash basin.”
“Label on food packaged onsite for customer self-service missing identity, date packaged, and establishment name/address. Observed on fruits, granola, sauces, juice shots, overnight oats, chia pudding.”
“No Heimlich maneuver/choking sign posted.”
“No ambient air thermometer in holding unit. Observed missing thermometer in reach-in cooler across from stove.”
“No handwashing sign posted at hand sinks used by food employees. Missing at all kitchen handwash sinks and one bathroom.”
“Nonfood-contact surface soiled with grease, debris, dirt, slime, or dust. Observed soiled door gaskets on reach-in and walk-in coolers.”
“Old labels stuck to food containers after cleaning. Observed on plastic containers in ware wash area.”
“Silverware/utensils stored upright with food-contact surface up. Observed spoons stored upright at waiter station.”
“Soiled dry wiping cloth in use. Observed soiled cloth on prep cutting boards.”
“Utensils in poor condition. Observed burned silicone and plastic spatula heads.”
“Wall not smooth, nonabsorbent, or easily cleanable in food ware washing areas. Observed brick wall in dry storage.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths stored on prep boards in kitchen and dry storage.”
“Dish machine chlorine sanitizer not at proper minimum strength. Observed 0 ppm chlorine after wash.”
“Employee drank, then handled food or equipment without washing hands. Observed chef drinking coffee then preparing food without handwashing.”
“Operating with expired Division of Hotels and Restaurants license. License expired 10/01/2025; manager paid during inspection.”
“Pesticide/insecticide labeled for household use only present in establishment. Observed RAID can stored next to cooking oil in dry storage.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cheese in walk-in; raw eggs over RTE food in reach-in.”
“Vacuum breaker missing at mop sink faucet or at fitting/splitter added to faucet.”
“Employee lacks adequate training and unable to answer basic food safety questions. Ware wash employee unable to state required sanitizer concentrations.”
“Food-contact surface soiled with food debris, mold-like substance, or slime. Observed soiled cutting boards in prep area and kitchen.”
“Handwash sink not accessible at all times. Observed sinks blocked with garbage bins in front and wheeled table in prep area.”
“Menu does not identify raw or undercooked animal foods covered by consumer advisory. Missing indicators for eggs and tuna dishes.”
“No chemical test kit provided for sanitizer at three-compartment sink or wiping cloths. No quat or chlorine strips available.”
“No proof of required state-approved employee training for employees employed over 60 days.”
“Packaged food has no English labeling. Observed powders and bottled liquids unlabeled in dry storage and kitchen.”
“Use of cooking equipment producing grease-laden vapors without hood suppression system. Observed fat fryer in use on prep table with no hood.”
HONORABLE MENTION
**LATIN AMERICAN HOUSE
9160 NW 122ND ST.
HIALEAH GARDENS
INSPECTION DATE 12/5
29 VIOLATIONS FOUND
“Accumulation of debris inside ware washing machine.”
“Buildup of food debris/soil residue on equipment door handles. Observed hws handle soiled, hws located at kitchen next to the walk in cooler.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean large pots not inverted on storage shelves at dishwashing area. Repeat Violation.”
“Clean utensils or equipment stored in dirty drawer or rack. Observed clean kitchen utensils stored in dirty container located above the hws at kitchen area.”
“Cutting board has cut marks and is no longer cleanable. Repeat Violation.”
“Employee eating in a food preparation or other restricted area. Observed employees Gatorade stored on food storage shelves at cook line.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelf above the cooler at cook line.”
“Equipment in poor repair. Observed under-counter cooler gasket torn, cooler located across from the oven at cook line. Observed reach in cooler glass door cracked, fixed with tape.”
“Insect control device installed over food preparation area. Observed bug zapper stored over prep table at prep area. Corrected On-Site. Repeat Violation.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.”
“No conspicuously located ambient air temperature thermometer in holding unit.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed under-counter cooler gasket soiled, cooler located across from the oven at cook line.”
“Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler interior soiled, cooler located at preparation area.”
“Reach-in cooler shelves with rust that has pitted the surface, under-counter reach in cooler located across from the oven at cook line.”
“Standing water or very slow draining water in handwash sink located at front counter. Repeat Violation.”
“Stored food not covered. At front counter observed sliced ham stored in the reach in cooler not cover.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed floor soil throughout the kitchen.”
(Note: inspector wrote “wall” then referenced “floor;” leaving wording exactly as provided.)
“Wet wiping cloth used to wipe tableware or carry-out containers.”
“Working containers of food removed from original container not identified by common name. Observed under the preparation table by the walk in cooler containers with complete seasoning and other spices not labeled.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed interior the walk in cooler ham spread (50 F - Cooling), as per operator cooling since the night before. Operator discussed food on site.”
“Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed scratching his neck to continue prepping food without washing his hands.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pasta.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on storage shelf above the stove in the kitchen malanga mashed (129 F - Hot Holding), as per operator for less than 2 hours out of temperature. Instructed operator to reheat food and maintain it at proper hot holding temperature. Corrective Action Taken.”
“Toxic substance/chemical improperly stored. Observed gallons of bleach stored next to containers with food under the preparation table located by the walk in cooler.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.”
“Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen.”
“Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu with ceviche not identified raw on the menu. Operator marked all the menus on site. Corrected On-Site.”
“No chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloths.”
**CHINA MEI
17852 S. DIXIE HIGHWAY
PERRINE
INSPECTION DATE 12/2
29 VIOLATIONS FOUND
“Bowl or other container with no handle used to dispense food. Observed inside sugar and flour container in front of walk in cooler. Operator removed it during inspection. Corrected On-Site”
“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard soiled on the floor at kitchen area.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at kitchen area. Also observed walk in cooler vent soiled.”
“Clean utensils stored between equipment and wall. Observed clean utensils stored between reach in cooler and preparation table at kitchen area. Operator removed it during inspection. Corrected On-Site”
“Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler unit not working properly.”
“Dead roaches on premises. Observed 6 dead roaches on the floor next to water heater unit. Also observed 2 dead roaches on the floor at employees bathroom. Also observed 1 dead roach on the floor under table at resting area. Also observed 1 dead roach on the floor under preparation table at kitchen area. Also observed 1 dead roach on the floor next to reach in cooler at kitchen area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal water stored on top of preparation table. Employee removed it during inspection. Also observed employee food stored on top of establishment food at walk in cooler. Corrective Action Taken”
“Equipment in poor repair. Observed reach in cooler leaking at kitchen area.”
“Exterior door has a gap at the threshold that opens to the outside.”
“Food stored on floor. Observed gallons of vinegar and sauces stored on the floor under cook line area. Also observed oil case stored on the floor next to cook line at kitchen area. Repeat Violation”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer at kitchen area.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cleaned utensils stored inside standing water container at 84 degrees Fahrenheit. Operator removed it and stored properly during inspection. Corrected On-Site Repeat Violation”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in freezers and reach in cooler at kitchen area. Also observed hood system soiled at cook line area.”
“Screen in door torn/in poor repair - vermin present. Observed at back door at kitchen area.”
“Stored food not covered. Observed several food containers stored inside reach in cooler next to hand wash sink uncovered. Also observed cooked ribs and cooked breaded chicken stored uncovered inside reach in freezer next to kitchen entrance. Also observed cooked ribs stored uncovered inside walk in cooler. Repeat Violation”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler next to front counter.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled all around kitchen area. Repeat Violation”
“Water leaking from pipe and/or faucet/handle. Observed at hand wash sink at kitchen area.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution all around kitchen area.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one employee engaged in food preparation changing gloves without washing hands. Employee washed hands during inspection. Corrected On-Site”
“Nonfood-grade bags used in direct contact with food. Observed yellow peppers stored inside nonfood grade bag on chest freezer at kitchen area. Operator stored properly during inspection. Corrected On-Site”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Fried Rice (63F - Cold Holding); Fried Rice (54F - Cold Holding); Sprouts (66F - Cold Holding); Minced garlic with oil (88F - Cold Holding) stored at cook line area at kitchen area. As per operator prepared the day before. Also observed Pasta (53F - Cold Holding); Cooked Ham (49F - Cold Holding); Shrimp (50F - Cold Holding); Ribs (50F - Cold Holding); Cooked Rice (54F - Cold Holding); Raw Chicken (49F - Cold Holding); Cream Cheese (59F - Cold Holding); Cooked Breaded Chicken (45F - Cold Holding) as per operator prepared 4 days ago.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fried Rice (63F - Cold Holding); Fried Rice (54F - Cold Holding); Sprouts (66F - Cold Holding); Minced garlic with oil (88F - Cold Holding) stored at cook line area at kitchen area. As per operator prepared the day before. Also observed Pasta (53F - Cold Holding); Cooked Ham (49F - Cold Holding); Shrimp (50F - Cold Holding); Ribs (50F - Cold Holding); Cooked Rice (54F - Cold Holding); Raw Chicken (49F - Cold Holding); Cream Cheese (59F - Cold Holding); Cooked Breaded Chicken (45F - Cold Holding) as per operator prepared 4 days ago. Repeat Violation”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink at back area.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on top of reach in cooler next to hand wash sink at kitchen area. Also observed food containers soiled outside of walk in cooler. Repeat Violation”
“Handwash sink used for purposes other than handwashing. Observed hand wash sink used to stored food. Operator removed during inspection. Corrected On-Site Repeat Violation”
“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths. Observed no chlorine test kit available during inspection. Repeat Violation”
“Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator was unable to answer questions related to the proper ppm levels.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food prepared inside walk in cooler and reach in freezers according to operator prepared 4 days ago on site with no date marked. Repeat Violation.”
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