This week’s Dirty 30 list proves you don’t have to be ordered shut down to raise serious concerns.
While none of these restaurants were forced to close, the sheer number of violations should be a wake-up call for both management and diners.
Topping the list was Tropical Chinese with an eye-popping 40 violations, followed by Tacology with 36 and Cacique Lunch with 32. The inspections documented everything from improper handwashing and unsafe food temperatures, to sanitation and maintenance problems. These businesses remained open, but violations at this level deserve recognition and customers deserve better.
**TROPICAL CHINESE
7991 BIRD ROAD
WESTCHESTER
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 7/24
40 VIOLATIONS FOUND
“Employee touched soiled surfaces, then handled food, clean equipment, or single-service items without washing hands.”
“Inspector observed multiple employees touching dirty surfaces and then handling food, clean equipment, and single-service items without washing their hands.”
“Employee drank while preparing food, then continued handling food without washing hands.” Inspector observed several employees drinking at the cook line and then continuing to handle food without washing their hands."
“Raw animal food stored over ready-to-eat food.” Inspector observed raw pork stored over wonton wrappers, raw shrimp over sliced radishes, and raw beef and raw chicken stored over cooked chicken in the walk-in cooler."
“Single-use gloves not changed after changing tasks.” Inspector observed employees changing tasks without changing gloves or washing their hands."
“Stop Sale issued for time/temperature controlled food due to temperature abuse.” Inspector observed raw steak at 55°F in a prep table. According to the operator, it had been placed there more than four hours earlier."
“Time/temperature controlled food held above 41°F.” Inspector observed raw steak at 55°F in the prep table and issued a Stop Sale. Repeat Violation"
“Food-contact surfaces soiled with food debris, mold-like substance, or slime.” Inspector observed soiled food prep areas, a dirty can opener, and shelves with grease and grime where food and single-service items were stored."
“Handwash sink used for purposes other than handwashing.” Inspector observed a container of small bowls stored inside the handwashing sink in the front kitchen. Repeat Violation"
“Incorrect chemical test kit provided.” Inspector found no test kit available to measure sanitizer concentration for the high-temperature dish machine."
“No soap provided at handwash sink.” Inspector observed no soap at the wait station handwashing sink. Repeat Violation"
“Non-pitting rust on food-contact equipment.” Inspector observed rust on dry-storage shelving, food shelves in both kitchens, ware washing shelves, and shelves holding single-service items. Repeat Violation"
“Nonfood-grade basting brush used with food.” Inspector observed a non-food-grade brush being used in an oil pan on the cook line. Repeat Violation"
“Black/green mold-like substance inside the ice machine.” Inspector observed mold-like buildup inside the ice machine in the back kitchen."
“Container without a handle used as a food scoop.” Inspector observed a bowl being used to scoop flour in the dry storage area.
“Food debris and grease buildup on equipment door handles.” Inspector observed grease and food residue on door handles of food storage containers in the back kitchen."
“Ceilings, ceiling tiles, or vents soiled.” Inspector observed grease, dust, and food debris on ceilings and vents in kitchen areas."
“Clean dishes not stored inverted or protected.” Inspector observed clean bowls and plates stored upright in the dry storage area."
“Broken or missing cove molding.” Inspector observed missing cove molding near the handwashing sink in the front kitchen.
“No covered waste receptacle in the women’s restroom.”
“Open beverage container in food preparation area.” Inspector observed an open can of Coca-Cola on a shelf at the cook line."
“Employee eating in a food preparation area.” Inspector observed cooks drinking from open containers and another employee eating a meal in the kitchen."
“Employee eating while preparing food.” Inspector observed cooks drinking from open containers and then continuing to handle food."
“Employee personal items stored in food preparation areas.” Inspector observed personal water bottles on prep counters and cell phones on food prep tables. Repeat Violation"
“Equipment in poor repair.” Inspector observed damaged door gaskets on the walk-in cooler, walk-in freezer, and an upright cooler near the dry storage area."
“Exterior doors with gaps.” Inspector observed gaps beneath three exterior doors near the walk-in cooler, ware washing area, and customer restrooms."
“Standing water on the floor.” Inspector observed standing water next to the cook line and along the wall in the front kitchen. Repeat Violation"
“Floor not cleaned properly.” Inspector observed food debris on the floor inside the walk-in cooler."
“Floors soiled with grease, food debris, and poultry blood.” Inspector observed poultry blood, grease, standing water, and food debris throughout the kitchen and dry storage areas, including beneath shelving and between equipment."
“Food stored on the floor.” Inspector observed chicken feet and dumplings stored on the walk-in cooler floor. Repeat Violation"
“Ice buildup in freezer.” Inspector observed excessive ice in the walk-in freezer and on the vents of a reach-in freezer."
“Tongs stored on equipment door handles.” Inspector observed tongs stored on oven handles. Repeat Violation"
“Utensil handles touching food.” Inspector observed utensil handles touching dry rice and flour inside storage bins."
“Utensils stored in standing water below 135°F.” Inspector observed utensils stored in standing water near the rice cookers."
“Dumpster missing drain plug.”
“No grease collection container under hood drip tray.” Inspector observed missing grease containers beneath the deep fryer and steamer hood system."
“Nonfood-contact surfaces soiled with grease and debris.” Inspector observed dirty cooler door gaskets, greasy hood filters, and rust buildup on hood filters. Repeat Violation"
“Stored food not covered.” Inspector observed frozen cooked duck uncovered inside the walk-in freezer. Repeat Violation"
“Walk-in cooler shelves rusted.” Inspector observed rust buildup on food storage shelves inside the walk-in cooler. Repeat Violation"
“Walls soiled with grease and food debris.” Inspector observed greasy walls behind the cook line and dirty walls in the dry storage area. Repeat Violation"
“Wet wiping cloths not kept clean.” Inspector observed soiled wiping cloths throughout the kitchen and cook line."
**CACIQUE LUNCH
112 WEST FLAGLER ST.
MIAMI
INSPECTION DATE 7/23
32 VIOLATIONS FOUND
“Employee began working with food without first washing hands.” Inspector observed employees changing tasks and continuing to handle food inside the kitchen without washing their hands."
“Raw animal food not separated from ready-to-eat food during preparation.” Inspector observed raw chicken stored over cooked ground beef."
“Raw animal food stored over ready-to-eat food.” Inspector observed raw chicken stored over raw meat in a reach-in cooler next to the office."
“Roach activity present as evidenced by live roaches.” Inspector observed one live small cockroach crawling across the kitchen floor before retreating underneath a reach-in cooler."
“Roach excrement and/or droppings present.” Inspector observed about 20 roach droppings beneath shelving in the second-floor dry storage area and about 15 more next to the water heater."
“Stop Sale issued on time/temperature controlled foods due to temperature abuse.” Stop Sale was issued for cooked ground beef (47°F), flan (47°F), and cooked pork (57°F) that, according to the chef, had been stored in the cooler since previous days."
“Time/temperature controlled foods held above 41°F.” Inspector found numerous foods at unsafe temperatures, including raw chicken (67°F), raw beef (52°F & 57°F), cooked ground beef (47°F), cooked chicken (102°F), flan (47°F), salsa (57°F), lettuce (62°F), tomatoes (57°F), diced ham (87°F), cooked sausage (67°F), and cooked pork (57°F)."
“Hot-held foods held below 135°F.” Inspector found white rice at 123°F and chicken stock at 122°F."
“Vacuum breaker missing at mop sink faucet. Repeat Violation.”
“Employee with artificial nails handled exposed food or clean utensils without gloves.” Inspector observed an employee with long fingernails handling clean equipment and single-service items in the front lobby."
“Food-contact surfaces soiled with food debris, mold-like substance or slime.” Inspector observed soiled cutting boards throughout the cook line."
“Employee training records incomplete.” Required employee training records were missing the instructor’s name and signature."
“Ready-to-eat foods held more than 24 hours not properly date marked.” Inspector observed cooked ground beef that was prepared on July 22 without a date mark."
“Food debris and residue on microwave and cooler door handles.”
“Ceilings not smooth, nonabsorbent or easily cleanable. Repeat Violation.”
“Ceiling in disrepair.”
“Ceiling tiles and vents soiled with grease, dust and debris.”
“Cold-holding equipment not maintained in good repair.” Inspector found a reach-in cooler operating at an ambient temperature of 57°F."
“Dead roaches on the premises.” Inspector observed one dead cockroach near the mop sink, one near the water heater, six dead roaches in first-floor dry storage, five large dead roaches beneath second-floor storage tables, and three dead roaches on shelving next to flour bins."
“Equipment and utensils not washed, rinsed and sanitized in the correct order.”
“Equipment in poor repair.” Inspector observed rusted prep tables, a prep table supported by a paint can, broken freezer lids, a non-operational reach-in cooler, and a cooler door missing its handle."
“Gap under exterior door.”
“Missing cove molding throughout kitchen and dry storage.”
“Walls damaged with holes and gaps.” Inspector observed holes under the three-compartment sink and extensive gaps around equipment, the water heater, mop sink, and dry storage areas."
“Light shields damaged or missing. Repeat Violation.”
“No handwashing sign at hand sink.”
“Nonfood-contact surfaces soiled with grease and debris. Repeat Violation.”
“Lime scale buildup inside dish machine.”
“Cutting boards excessively worn and no longer cleanable.”
“Reach-in cooler shelves soiled.”
“Unsealed concrete floors in food preparation and storage areas.”
“Wet wiping cloths not stored in sanitizer between uses.”
**TACOLOGY
700 SOUTH MIAMI AVE.
BRICKELL
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 7/21
36 VIOLATIONS FOUND
“Cooked pork not cooked to a minimum internal temperature of 145°F.” Inspector observed cooked pork at 117°F on the front cook line and discussed proper cooking temperatures with employees."
“Employee began handling food without first washing hands. Inspector observed one employee begin cutting limes without washing hands at the ceviche station and another employee begin scooping ice without washing hands at the front mini bar.”
“Employee switched from handling raw food to ready-to-eat food without washing hands.” Inspector observed an employee handling raw shrimp and then touching shredded cheese and a clean plate without washing hands. The employee washed hands after being coached."
“Live, small flying insects present.” Inspector observed three small flying insects in the dry storage area and two small flying insects in the bar area near the ‘Margaritas and Micheladas’ sign."
“Scent spray stored next to clean glassware.” Inspector observed a scent spray next to clean glassware in the bar area. The bartender removed it."
“Raw animal food stored over ready-to-eat food.” Inspector observed raw beef stored over cheese inside a reach-in cooler across from the cook line."
“Stop Sale issued for food not in a wholesome condition.” Inspector observed rice pudding in the walk-in cooler with a date exceeding the seven-day limit."
“Stop Sale issued for time/temperature controlled foods due to temperature abuse.” Inspector observed cooked chicken (49°F), rice (48°F), flan (55°F), and arroz con leche (59°F) that had been held in the units since previous days."
“Time/temperature controlled foods held above 41°F.” Inspector observed numerous foods at unsafe temperatures, including lettuce (68°F), pico de gallo (55°F), raw shrimp (43°F), raw beef (43°F & 56°F), raw chicken (42°F), cooked chicken (43°F & 49°F), cooked ground beef (69°F), flan (55°F), and arroz con leche (59°F). Employees added ice and took corrective action."
“Hot-held foods held below 135°F.” Inspector observed short ribs at 119°F, skirt steak at 117°F, and cooked chicken at 132°F. Employees began reheating the food."
“Food-contact surfaces soiled with food debris, mold-like substance, or slime.” Inspector observed heavily scarred cutting boards in use on the cook line, cutting boards stored against the wall that needed to be washed and sanitized, and clean plastic containers in dry storage requiring sanitizing before use."
“No paper towels at handwash sinks.” Inspector observed missing paper towels at all three bar handwashing sinks and the lobby prep area."
“No soap at handwash sinks.” Inspector observed missing soap at all three bar handwashing sinks and the lobby prep area."
“Cook-chill process conducted without an approved HACCP plan.” Inspector observed reduced-oxygen packaged cooked beef in the walk-in cooler that had been packaged more than 48 hours earlier."
“Spray bottle containing toxic substance not labeled.” Inspector observed an unlabeled spray bottle containing Windex, according to the operator."
“Ceiling tile missing.” Inspector observed missing ceiling tiles above the ice machine. A ceiling vent was also missing, and the detached vent was sitting on top of prep tables."
“Ceiling tiles and vents soiled with dust and food debris.” Inspector observed dirty ceiling tiles in the kitchen and beverage storage room. Repeat Violation"
“Clean equipment stored less than six inches off the floor.” Inspector observed multiple clean pots stored on the floor beneath an oven. Repeat Violation"
“Cold-holding equipment not maintained in good repair.”
“Employee food not properly separated from food served to the public.” Inspector observed employee food stored inside a reach-in cooler at the front mini bar."
“Employee personal items stored in food preparation area.” Inspector observed a cell phone on top of a prep table next to the ice machine."
“Equipment in poor repair.” Inspector observed a torn gasket on a reach-in cooler across from the cook line."
“Standing water on the floor.” Inspector observed standing water at the cook line, beverage storage room, food dry storage room, and dishwashing area."
“Food stored on the floor.” Inspector observed a three-gallon container of cooking oil stored on the floor next to the cook line."
“Walls damaged with holes and gaps.” Inspector observed gaps around pipes near the three-compartment sink and damage beneath prep tables in the bar area."
“Ice scoop handle touching ice.” Inspector observed the scoop handle in contact with ice."
“Limescale buildup inside the dishwasher.”
“Nonfood-contact surfaces soiled with grease and debris.” Inspector observed dirty cooler door gaskets and grease and soil buildup between equipment throughout the kitchen and bar areas."
“Ice buildup in reach-in freezer.” Inspector observed ice accumulation in the bar-area reach-in freezer."
“No ambient air thermometer in reach-in cooler.” Inspector observed no thermometer in the reach-in cooler at the bar."
“Reach-in cooler shelves rusted.” Inspector observed rusted shelves in coolers across from the cook line, next to the ice machine, and in the bar area."
“Equipment and utensils washed, rinsed, and sanitized in the wrong order.” Inspector coached employees on the correct three-compartment sink procedure."
“Cutting boards excessively worn and no longer cleanable.” Inspector observed multiple cutting boards with deep cut marks at the cook line and storage area."
“Spatula improperly stored.” Inspector observed a spatula stored between the wall and the three-compartment sink."
“Standing water inside reach-in cooler.” Inspector observed standing water inside coolers next to the ice machine and in the lobby bar area."
“Time/temperature controlled food thawed improperly.” Inspector observed frozen black beans and raw chicken thawing in standing cold water. Employees were coached on proper thawing procedures."
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