Thirty violations or more is not a “bad day.” It is not a small slip. It is a full-blown failure.
A pattern of neglect that puts your health at risk.
We’re talking about roaches where food is stored. Raw chicken contaminating ready-to-eat items. Employees skipping the most basic step of all -- washing their hands.
One place didn’t just cross the line … it blew past it with more than 40 violations.
Dining out should never come with a side of risk.
This is unacceptable.
**RANCHO MATEO STEAKHOUSE
11995 SW 26TH ST.
WESTCHESTER
INSPECTION DATE 3/9
43 VIOLATIONS FOUND
“Employee washed hands with gloves on and continue food preparation.”
“Food in direct contact to the bottom of another container that was on a soiled surface.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Roach activity present as evidenced by live roaches found.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Bathroom door left open other than during cleaning or maintenance.”
“Bowl or other container with no handle used to dispense food.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.”
“Clean equipment/utensils not stored at least 6 inches above the floor.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.”
“Cold holding equipment not maintained in good repair.”
“Dish machine has no data plate/operating specifications.”
“Equipment and utensils not properly air-dried - wet nesting.”
“Equipment in poor repair.”
“Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.”
“Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.”
“Exterior door has a gap at the threshold that opens to the outside.”
“Hole in or other damage to wall.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.”
“Inaccurate/damaged temperature and/or pressure gauge(s) on dish machine.”
“Missing drain plug at dumpster.”
“No drainboards or equivalent provided for soiled items and/or air drying cleaned items.”
“No handwashing sign provided at a hand sink used by food employees.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.”
“Reach-in cooler shelves with rust that has pitted the surface.”
“Silverware/utensils stored upright with the food-contact surface up.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface.”
“Wood food-contact surface not properly sealed.”
“Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.”
“Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink not accessible for employee use at all times.”
“Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.”
“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“No soap provided at handwash sink.”
“Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.”
**SHORTY’S BBQ
11575 SW 40TH ST. (BIRD ROAD)
WESTCHESTER
INSPECTION DATE 3/13
39 VIOLATIONS FOUND
“Employee failed to wash hands before putting on gloves to initiate a task working with food.”
“Live, small flying insects found.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Toxic substance/chemical improperly stored.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Accumulation of debris inside ware washing machine.”
“Accumulation of debris on exterior of ware washing machine.”
“Accumulation of lime scale on the inside of the dish machine.”
“Bowl or other container with no handle used to dispense food. Repeat Violation”
“Buildup of food debris/soil residue on equipment door handles.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation”
“Cleaned and sanitized equipment or utensils not properly stored.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.”
“Equipment in poor repair.”
“Floor area(s) covered with standing water.”
“Floor soiled/has accumulation of debris.”
“Floor tiles missing and/or in disrepair.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“Ice scoop handle in contact with ice.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“Interior of refrigerator or freezer in disrepair/has exposed insulation.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation”
“Old labels stuck to food containers after cleaning.”
“Reach-in cooler interior/shelves have accumulation of soil residues.”
“Stored food not covered.”
“Time/temperature control for safety food thawed in an improper manner.”
“Wall soiled with accumulated grease, food debris, and/or dust.”
“Wet mop not stored in a manner to allow the mop to dry.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Flammables stored/debris present in meter room.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink used for purposes other than handwashing.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.”
“Spray bottle containing toxic substance not labeled.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.”
**DICRESPO
13772 SW 152ND ST.
REDLAND
INSPECTION DATE 3/11
ORDERED SHUT
37 VIOLATIONS FOUND
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.”
“Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.”
“Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.”
“Food with mold-like growth.”
“Metal stem-type thermometer soiled.”
“Raw animal food stored over or with unwashed produce.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Roach activity present as evidenced by live roaches found. Repeat Violation”
“Stop Sale issued due to food not being in a wholesome, sound condition.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.”
“Bowl or other container with no handle used to dispense food. Repeat Violation”
“Clean utensils and equipment stored on dirty wire shelf above 3 compartment sink.”
“Current Hotel and Restaurant license not displayed. Repeat Violation”
“Cutting board has cut marks and is no longer cleanable. Repeat Violation”
“Dead roaches on premises. Repeat Violation”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils.”
“Employee eating in a food preparation or other restricted area.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat Violation”
“Floor area(s) covered with standing water.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation”
“Reach-in cooler interior/shelves have accumulation of soil residues.”
“Soiled dry wiping cloth in use.”
“Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. Repeat Violation”
“Unused equipment on the premises.”
“Unwashed fruits/vegetables stored with ready-to-eat food.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation”
“Handwash sink used for purposes other than handwashing.”
“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“Non-pitting surface rust on food-contact equipment. Repeat Violation”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.”
“Toxic substance/chemical on premise that is not required for the operation of establishment.”
**RINCONCITO DADELAND MIDTOWN
7360 SW 90TH ST.
KENDALL
INSPECTION DATE 3/9
34 VIOLATIONS FOUND
“Container of medicine improperly stored.”
“Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.”
“Raw animal food stored over or with unwashed produce.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Repeat Violation”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.”
“Accumulation of debris on exterior of ware washing machine. Repeat Violation”
“Buildup of food debris/soil residue on equipment door handles. Repeat Violation”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation”
“Cold holding equipment not maintained in good repair. Repeat Violation”
“Cutting board has cut marks and is no longer cleanable.”
“Food stored on floor. Repeat Violation”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“Ice scoop handle in contact with ice.”
“Improper storage of maintenance equipment that interferes with cleaning.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“Light shield damaged/in disrepair.”
“No copy of latest inspection report available. Repeat Violation”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.”
“Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation”
“Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation”
“Single-service articles improperly stored. Repeat Violation”
“Stored food not covered.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation”
“Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation”
“Wet mop not stored in a manner to allow the mop to dry.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event. Repeat Violation”
“Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation”
“Handwash sink used for purposes other than handwashing. Repeat Violation”
“Manager or person in charge lacking proof of food manager certification.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.”
“No proof of required state approved employee training provided for any employees.”
**LA BRASA KENDALL
10855 SW 72ND ST.
KENDALL
INSPECTION DATE 3/2
37 VIOLATIONS
RE-INSPECTION DATE 3/9
30 VIOLATIONS
“Chlorine sanitizer not at proper minimum strength for manual ware washing.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Repeat Violation”
“Toxic substance/chemical improperly stored.”
“Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation”
“Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation”
“Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.”
“Buildup of food debris/soil residue on equipment door handles.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.”
“Cove molding at floor/wall juncture broken/missing.”
“Current Hotel and Restaurant license not displayed.”
“Cutting board has cut marks and is no longer cleanable. Repeat Violation”
“Drain cover(s) missing. Repeat Violation”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.”
“Floor area(s) covered with standing water.”
“Food stored on floor. Repeat Violation”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“Ice scoop handle in contact with ice. Repeat Violation”
“Insect control device installed over food preparation area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation”
“Standing water in bottom of reach-in-cooler. Repeat Violation”
“Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.”
“Stored food not covered. Repeat Violation”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation”
“Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation”
“Non-pitting surface rust on food-contact equipment.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation”
**MIAMI RIBS (MOBILE)
15535 SW 120TH ST.
WEST KENDALL
INSPECTION DATE 3/11
30 VIOLATIONS FOUND
“Approximately 6 live flies in the air and some landed on the walls inside food processing area of the MFDV.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food.”
“Food-contact surfaces not sanitized after cleaning, before use.”
“Mobile food dispensing vehicle obtaining water from an unapproved source.”
“Mobile food dispensing vehicle’s potable water tank not constructed of food-grade material or in a durable manner.”
“Nonfood-grade bags used in direct contact with food.”
“Nonfood-grade containers used for food storage - direct contact with food.”
“Raw animal food stored over canned/bottled drinks.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.”
Other Violations:
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Condensation or other drainage not disposed of according to law.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.”
“Employee with no hair restraint while engaging in food preparation.”
“Food stored on floor.”
“Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.”
“Mobile food dispensing vehicle service opening not kept closed except during food service.”
“No conspicuously located ambient air temperature thermometer in holding unit.”
“Outer openings not protected during operation and vermin and/or environmental cross contamination present.”
“Single-service articles improperly stored.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Working containers of food removed from original container not identified by common name.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.”
“Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.”
“Manager or person in charge lacking proof of food manager certification.”
“Mobile food dispensing vehicle disposing liquid waste improperly.”
“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths.”
“Nonfood-grade paint roller used in food preparation.”
HONORABLE MENTION
MR. BAKER DADELAND
9059 SW 73RD CT.
MIAMI
INSPECTION DATE 3/9
29 VIOLATIONS FOUND
“Raw animal food stored over or with unwashed produce.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Repeat Violation.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Repeat Violation.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.”
“Accumulation of debris on exterior of ware washing machine.”
“Buildup of food debris/soil residue on equipment door handles. Repeat Violation.”
“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation.”
“Cold holding equipment not maintained in good repair.”
“Employee with no hair restraint while engaging in food preparation.”
“Floor soiled/has accumulation of debris. Repeat Violation.”
“Food storage container/container lid cracked or broken.”
“Food stored on floor. Repeat Violation.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“No Heimlich maneuver/choking sign posted. Repeat Violation.”
“No copy of latest inspection report available. Repeat Violation.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation.”
“Old labels stuck to food containers after cleaning.”
“Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation.”
“Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation.”
“Single-service articles improperly stored.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface.”
“Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation.”
“Working containers of food removed from original container not identified by common name.”
“Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event. Repeat Violation.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation.”
“Handwash sink used for purposes other than handwashing. Repeat Violation.”
“No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation.”
“No proof of required state approved employee training provided for any employees. Repeat Violation.”
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