These restaurants were NOT ordered shut, but inspectors found 30 or more violations during recent food-safety inspections. We think that is unacceptable and you need to know about it.
From dirty equipment and food-contact surfaces, to improper food temperatures, pest problems and handwashing violations, these restaurants have some serious work to do.
Legendary Shorty’s BBQ racked up a staggering 40 violations and this inspection was prompted by a complaint.
These businesses need to do better.
We’re putting their violations on the Dirty 30 list so you can see exactly what inspectors found.
**SHORTY’S BAR-B-Q
9200 SOUTH DIXIE HIGHWAY
SOUTH MIAMI/DADELAND
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 9/15
40 VIOLATIONS FOUND
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. “Observed dead flies on sticky tape in office.”
Accumulation of debris inside ware washing machine. “Observed interior soiled.”
Bathroom facility not clean. “Observed urinal in men’s restroom with urine stains and hair.”
Buildup of food debris/soil residue on equipment door handles. — Repeat Violation “Observed soiled equipment handles.”
Ceiling/ceiling tile shows damage or is in disrepair. — Repeat Violation “Observed water damage to multiple tiles in restroom.”
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. — Repeat Violation “Observed dusty vents.”
Cold holding equipment not maintained in good repair. “Observed small reach-in cooler in storage area with ambient temperature of 67°F. Cheese slices stored inside for more than 4 hours at 67°F.”
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. “Observed phone on top of dish machine.”
Employee with no hair restraint while engaging in food preparation. “Observed multiple employees with no hair restraint engaged in food preparation.”
Equipment and utensils not properly air-dried — wet nesting. “Observed in back of kitchen on rack.”
Exterior door has a gap at the threshold that opens to the outside. “Observed at back door next to ice machine.”
Floor area(s) covered with standing water. — Repeat Violation “Observed throughout kitchen and smoker room. Observed in walk-in cooler.”
Food storage container/container lid cracked or broken. “Observed above prep sink in back; cracked containers.”
Food stored on floor. “Observed soda syrup on floor in back of kitchen. Observed oil on floor of cook line next to chest freezer.”
Ice buildup in reach-in freezer and/or walk-in freezer. — Repeat Violation “Observed in chest freezer.”
In-use knife/knives stored in cracks between pieces of equipment. “Observed at prep sink.”
No handwashing sign provided at a hand sink used by food employees. “Observed no handwashing sign at sink in kitchen.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. — Repeat Violation “Observed gaskets soiled in multiple coolers. Observed exterior of equipment heavily soiled.”
Open dumpster lid. — Repeat Violation “Observed open lid at time of inspection.”
Opened employee beverage container in a cold holding unit with food to be served to customers. “Observed employee cup on rack in walk-in cooler. Observed water bottle in chest freezer.”
Reach-in cooler interior/shelves have accumulation of soil residues. “Observed in walk-in cooler. Observed in reach-in cooler; soiled shelves.”
Reach-in cooler shelves with rust that has pitted the surface. “Observed in reach-in.”
Standing water in bottom of reach-in cooler. “Observed at reach-in at front counter where coleslaw is stored.”
Stored food not covered. “Observed in walk-in cooler.”
Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. — Repeat Violation “Observed in smoker room and walk-in cooler.”
Walk-in cooler/freezer shelves with rust that has pitted the surface. — Repeat Violation “Observed rust on shelves in walk-in and reach-in.”
Wall soiled with accumulated grease, food debris, and/or dust. — Repeat Violation “Observed throughout establishment.”
Chlorine sanitizer not at proper minimum strength for manual ware washing. “Observed less than 50 ppm at triple sink.”
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. “Observed employee on phone at ware wash area, then continue work with no handwash.”
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. “Observed employee at dish machine rubbing sweat off face and continue handling clean utensils.”
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. “Observed at prep sink in back.”
Stop Sale issued on time/temperature control for safety food due to temperature abuse. “Observed in mini cooler in storage area: cheese slices at 67°F. As per cook, more than 4 hours.”
Time/temperature control for safety food cold held at greater than 41°F. “Observed in mini cooler in storage area: cheese slices at 67°F. As per cook, more than 4 hours. Observed at front counter: coleslaw at 70°F. Operator placed product in ice to rapidly chill.”
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. “Observed in warmer across cook line: ribs at 112°F; steak at 122°F. As per operator, less than 2 hours. Ribs were thrown out and steaks were reheated to 165°F. Observed on cook line: chicken at 97°F; wings at 89°F. Operator threw into oven to be reheated, less than 4 hours on line.”
Food-contact surface soiled with food debris, mold-like substance or slime. “Observed soiled food shelves in dry storage.”
Handwash sink used for purposes other than handwashing. — Repeat Violation “Observed hand sink with container inside at waiter station.”
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. “Observed no CFM present at time of inspection; more than 4 employees on site.”
No paper towels or mechanical hand drying device provided at handwash sink. — Repeat Violation “Observed in men’s restroom; no paper towels and device not working. Observed no paper towels at hand sink in kitchen or at waiter station.”
Non-pitting surface rust on food-contact equipment. — Repeat Violation “Observed on shelves where dry goods are stored.”
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. “Observed at back kitchen hand sink; paper towels unable to dispense.”
**TRAN AN VIETNAMESE FOOD
215 NE 82ND ST.
MIAMI (LITTLE RIVER)
INSPECTION DATE 9/16
30 VIOLATIONS FOUND
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. “Observed.”
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas. “Observed above prep area front counter.”
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. “Observed ceiling tiles dusty above kitchen cook line and ware washing areas.”
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. “Observed an employee drink cup stored on tray rack by cook line.”
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. “Observed personal phone stored on prep area front counter.”
Employee with no hair restraint while engaging in food preparation. “While preparing food.”
Equipment in poor repair. “Observed reach-in coolers gaskets torn by front counter.”
Floor area(s) covered with standing water. “Observed standing water under RIC front counter and hand sink.”
Food stored on floor. “Observed cooking oil containers and fish sauce stored on floor by back exit door and storage room outside.”
In-use utensil stored in standing water less than 135 degrees Fahrenheit. — Repeat Violation “Observed utensils inside standing water at 93°F by cook line.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. “Observed reach-in coolers gaskets soiled at front counter prep area.”
Outer openings not protected with self-closing doors. “Observed a service window by front counter for To-Go orders open during inspection and observed back door exit door open during inspection.”
Reach-in cooler interior/shelves have accumulation of soil residues. “Observed reach-in freezer interior have accumulation of soil residues by storage room.”
Reach-in cooler shelves with rust that has pitted the surface. — Repeat Violation “Observed reach-in coolers rusted front counter and storage across cook line.”
Wall soiled with accumulated grease, food debris, and/or dust. “Observed wall dusty by hoods back exit door.”
Wet mop not stored in a manner to allow the mop to dry. “Observed wet mop stored inside mop bucket by back exit door.”
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. “Observed employee coming from outside door and proceeded to grab clean containers and go to kitchen.”
Employee failed to wash hands before putting on gloves to initiate a task working with food. “Observed employee put new gloves on without washing hands.”
Live, small flying insects found. “Observed 2 live flying insects flying around dining room area. Observed 2 live flying insects flying by storage room by freezer. Observed 2 live flying insects flying around ware washing areas.”
Non-food grade paper/paper towel used as liner for food container. “Observed in contact with lettuce inside reach-in coolers prep area front counter.”
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. “Observed spray at 0 ppm; employee prepared new solution.”
Raw animal food stored over/not properly separated from ready-to-eat food. “Observed raw tray with beef stored over cooked meatballs container at reach-in coolers front counter.”
Stop Sale issued on time/temperature control for safety food due to temperature abuse. “Observed raw chicken at 63°F, raw ground sausage at 55°F, and cooked pork with crab mix at 57°F at reach-in coolers across cook line. As per chef, from a day prior.”
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. “Observed raw chicken at 63°F, raw ground sausage at 55°F, and cooked pork with crab mix at 57°F at reach-in coolers across cook line. As per chef, from a day prior.”
Food-contact surface soiled with food debris, mold-like substance or slime. “Observed cutting boards at prep area front counter.”
Handwash sink used for purposes other than handwashing. “Observed tongs stored inside hand sink front counter.”
Manager or person in charge lacking proof of food manager certification. “Observed person in charge Ashley Benfield not manager certified.”
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. “Observed no currently certified food service manager on duty.”
No proof of required state-approved employee training provided for any employees. “Observed employee Kevin Marenco hired almost 2 years and Dyna Aubert hired about six months.”
Spray bottle containing toxic substance not labeled. “Observed spray plastic bottle with sanitizer not labeled front counter by ice machine.”
**CASA JUAN RESTAURANT
5755 NW 7TH ST.
BLUE LAGOON/MIA AREA
INSPECTION DATE 9/14
35 VIOLATIONS FOUND
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. “Observed 1 sticky tape with dead flies hanging from the ceiling over clean kitchen equipment.”
Accumulation of debris inside ware washing machine. “Observed.”
Accumulation of debris on exterior of ware washing machine. “Observed.”
Clean utensils and equipment stored on dirty wall at mop sink. “Observed.”
Cutting board has cut marks and is no longer cleanable. “Observed.”
Dead roaches on premises. “Observed 1 dead roach on the floor at dry storage area. Manager removed and discarded dead roach.”
Ice buildup in reach-in freezer and/or walk-in freezer. “Observed.”
Interior of oven and microwaves has accumulation of old food debris. — Repeat Violation “Observed.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. “Observed reach-in cooler fans guard soiled.”
Objectionable odors in cooler. “Observed.”
Plumbing system in disrepair. “Observed.”
Reach-in cooler shelves with rust that has pitted the surface. “Observed.”
Stored food not covered. — Repeat Violation “Observed several aluminum containers with cooked food not covered in reach-in cooler, located at cooking line and walk-in cooler.”
Time/temperature control for safety food thawed in an improper manner. “Observed several raw fish stored in standing water at preparation table. Employee removed fish from water and placed it in reach-in cooler.”
Walk-in cooler interior and shelves have heavy accumulation of old food debris. — Repeat Violation “Observed.”
Walk-in cooler/freezer shelves with rust that has pitted the surface. “Observed.”
Wall inside walk-in cooler soiled. “Observed plastic curtains at walk-in cooler heavily soiled with black mold-like substance. Observed wall at mop sink soiled.”
Employee failed to wash hands before putting on gloves to initiate a task working with food. “Observed an employee handling raw food and subsequently putting on gloves without washing hands beforehand.”
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. “Observed employee cleaning cooking pot at 3-compartment sink and then began handling clean containers, no hand wash.”
Food preparation sink has soil/old food residue. “Observed.”
Food-contact surfaces not sanitized after cleaning, before use. “Observed employee washing and rinsing vegetable dicer with no sanitizer.”
Live, small flying insects found. “Observed more than 30 small flies actively flying throughout the dry storage area. Approximately 5 flies were observed landing on raw potatoes. Additionally, approximately 10 flies were observed landing on clean blender glasses and maple syrup containers located at the front counter preparation area.”
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. — Repeat Violation “Observed raw chicken stored over raw pork at walk-in cooler.”
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. “Observed container of pork soup with dates exceeding 7 days at walk-in cooler.”
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. “Observed an employee washing their hands while wearing gloves.”
Stop Sale issued due to food not being in a wholesome, sound condition. “Observed container of pork soup with dates exceeding 7 days at walk-in cooler. Observed 5 live flies land on raw potatoes at dry storage area.”
Stop Sale issued on time/temperature control for safety food due to temperature abuse. “Observed beef pastry at 71°F and cheese pastry at 68°F at room temperature at front counter. As per manager, for more than 4 hours.”
Time/temperature control for safety food cold held at greater than 41°F. “Observed beef pastry at 71°F and cheese pastry at 68°F at room temperature at front counter. As per manager, for more than 4 hours. Observed raw fish at 71°F at room temperature at cook line. As per employee, for less than 30 minutes.”
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. “Observed beef stew at 120°F and ground beef at 125°F in steam table. As per operator, food was placed on the steam table 2 hours before the inspection.”
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. “Observed.”
Food-contact surface soiled with food debris, mold-like substance or slime. — Repeat Violation “Observed preparation table soiled with old food debris at cook line. Observed wall-mounted vegetable dicer heavily soiled with old food debris. Observed fryer baskets soiled with old food debris at cook line. Observed interior of rice and flour containers soiled with old food debris at back storage area. Observed interior of toaster soiled at front counter.”
Handwash sink used for purposes other than handwashing. “Observed employee washing and disposing dirty water in hand sink, located at cooking line.”
No paper towels or mechanical hand drying device provided at handwash sink. “Observed at hand sink located at cooking line.”
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. “Observed cooked chicken prepared 2 days prior to the inspection with no date mark.”
Toxic substance/chemical on premise that is not required for the operation of establishment. “Observed sanitizer spray stored next to clean knives and forks, located at front counter.”
**LAS FLORES MEXICAN
12384 QUAIL ROOST DR.
SOUTH MIAMI HEIGHTS/SW MIAMI-DADE
INSPECTION DATE 9/14
31 VIOLATIONS FOUND
Bowl or other container with no handle used to dispense food. — Repeat Violation “Observed plastic cup with no handle used to dispense cheese at reach-in cooler at kitchen entrance.”
Buildup of food debris/soil residue on equipment door handles. “Observed reach-in freezer door in kitchen.”
Ceiling/ceiling tile shows damage or is in disrepair. “Observed some ceiling tiles in the lobby soiled with water damage.”
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. “Observed interior white fan stored at prep table soiled with heavy accumulation of dust.”
Cove molding at floor/wall juncture broken/missing. “Observed cove molding at handwash sink in the kitchen broken.”
Equipment in poor repair. “Observed black reach-in freezer door handles in disrepair.”
Floor soiled/has accumulation of debris. — Repeat Violation “Observed floor soiled under cold holding equipment. Also observed under cooking equipment.”
Food stored in a prohibited area. “Observed red chili peppers container stored inside of the bathroom located near exterior door.”
No Heimlich maneuver/choking sign posted. “Observed.”
No copy of latest inspection report available. “Observed.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. — Repeat Violation “Observed cove molding at the triple sink soiled with mold-like substance. Also observed exterior of flat grill heavily soiled.”
Objectionable odors in bathroom or other areas of the establishment. “Observed objectionable odor at white reach-in freezer.”
Bathroom near kitchen exterior used as dry storage/drinks. “Observed bathroom near kitchen exterior used as dry storage/drinks.”
Opened employee beverage container in a cold holding unit with food to be served to customers. — Repeat Violation “Observed employee open water stored at reach-in cooler near exit door.”
Reach-in cooler/freezer interior have accumulation of soil residues. “Observed reach-in cooler near exterior door have accumulation of soil residues. Also observed black reach-in freezer near cook line have accumulation of soil residues.”
Screen in door torn/in poor repair. “Observed exterior door.”
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. “Observed slow draining water at handwash sink in the kitchen.”
Three-compartment sink used for ware washing not cleaned before use as a food preparation sink. “Observed.”
Wall soiled with accumulated grease, food debris, and/or dust. “Observed wall soiled near handwash sink in the kitchen. Also one wall soiled at mop sink and triple sink.”
Wet mop not stored in a manner to allow the mop to dry. “Observed.”
Employee washed hands with no soap. “Observed.”
Raw animal food stored over/not properly separated from ready-to-eat food. “Observed raw shell eggs stored over bell peppers and tomatoes at reach-in cooler near exterior door.”
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. “Observed cooked onions at 127°F at flat grill, as per cook for less than an hour.”
Water misting device not maintained/cleaned as required. “Observed water misting at triple sink soiled heavily with mold-like substance.”
Employee washed hands in a sink other than an approved handwash sink. “Observed employee washed hands inside of the triple sink.”
Food-contact surface soiled with food debris, mold-like substance or slime. “Observed frying baskets at fryer soiled with old debris.”
Handwash sink not accessible for employee use at all times. — Repeat Violation “Observed handwashing sink blocked by trash can.”
Handwash sink used for purposes other than handwashing. “Observed handwashing sink at front counter used to store wiping cloths and sanitizer buckets.”
No paper towels or mechanical hand drying device provided at handwash sink. “Observed at front counter.”
No probe thermometer provided to measure temperature of food products. “Observed.”
No soap provided at handwash sink. “Observed at handwash sink in the kitchen. Also observed at front counter.”
**TRIGO CAFE TAPAS
839 WEST 49TH ST.
HIALEAH
INSPECTION DATE 9/9
30 VIOLATIONS FOUND
Bowl or other container with no handle used to dispense food. “Observed on salt, sugar, rice and bread crumbs containers at dry storage.”
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. “Observed dust and grease accumulated on ceiling tiles.”
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. “Observed raw salmon and raw mahi filets no longer frozen still on ROP package. Operator segregated to be discarded.”
Current Hotel and Restaurant license not displayed. “Observed.”
Equipment in poor repair. “Observed no lid on ice machine, machine is covered with a plastic bag at front counter.”
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. “Observed.”
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. — Repeat Violation “Observed establishment licensed with 16 seats, observed 50 seats.”
Floor not cleaned when the least amount of food is exposed. “Observed by dry storage area and kitchen area.”
Food stored on floor. — Repeat Violation “Observed sugar bag and vinegar bottle stored on floor by dry storage area.”
In-use utensil stored in standing water less than 135°F. “Observed utensil in standing water at 99°F next to stove.”
Interior of oven/microwave has accumulation of black substance/grease/food debris. “Observed.”
No conspicuously located ambient air temperature thermometer in holding unit. “Observed no ambient thermometer on units throughout establishment.”
No copy of latest inspection report available. “Observed.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. “Observed soiled gaskets on reach-in cooler across 3-compartment sink. Observed soiled reach-in cooler interior by dry storage area.”
Reach-in cooler interior/shelves have accumulation of soil residues. “Observed soiled with food debris reach-in cooler interior across 3-compartment sink.”
Single-service articles improperly stored. “Observed To-Go cardboard inserts case stored on floor by dry storage area.”
Wet mop not stored in a manner to allow the mop to dry. “Observed.”
Working containers of food removed from original container not identified by common name. — Repeat Violation “Observed salt and sugar containers not identified with common name at dry storage.”
Container of medicine improperly stored. “Observed a bottle of acetaminophen on shelves above food preparation at kitchen area. Operator removed.”
Nonfood-grade bags used in direct contact with food. “Observed food stored on nonfood-grade bags on standing freezer.”
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. “Observed cooked black beans dated on 08/28 in standing unit at kitchen area. Operator segregated to be discarded.”
Stop Sale issued due to food not being in a wholesome, sound condition. “Observed raw salmon and raw mahi filets no longer frozen still on ROP package. Operator segregated to be discarded.”
Stop Sale issued on time/temperature control for safety food due to temperature abuse. “Observed cooked black beans dated on 08/28 in standing unit at kitchen area. Operator segregated to be discarded.”
Time/temperature control for safety food cold held at greater than 41°F. “Observed seafood ceviche at 44°F and sliced ham at 47°F on standing unit at kitchen. As per operator, less than 1 hour.”
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. “Observed.”
Food-contact surface soiled with food debris, mold-like substance or slime. “Observed slicer next to stove at kitchen area soiled with food debris.”
No proof of required state-approved employee training provided for any employees. “Observed.”
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. “Observed.”
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. “Observed cooked white rice and congri rice prepared onsite and held more than 24 hours not properly date marked on standing unit by dry storage.”
Spray bottle containing toxic substance not labeled. — Repeat Violation “Observed degreaser spray bottle not identified with name.”
**CONCH HEAVEN
11275 NW 27TH AVE.
MIAMI
INSPECTION DATE 9/17
31 VIOLATIONS FOUND
ORDERED SHUT 6/29/26 (ROACH ISSUE)
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. — Repeat Violation “Restrooms doors not self-closing.”
Bowl or other container with no handle used to dispense food. “Bowl with no handle used to scoop rice.”
Buildup of food debris/soil residue on equipment door handles. “Walk-in freezer door handle soiled with food debris.”
Ceiling/ceiling tile shows damage or is in disrepair. “Ceiling tiles water damaged in dry storage.”
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. — Repeat Violation “Grease on A/C vents and throughout the ceiling in the kitchen area.”
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. “Observed pots and pans not inverted.”
Cutting board has cut marks and is no longer cleanable. — Repeat Violation “Grooved cutting board.”
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. “iPad and battery charger on top of the preparation table.”
Employee with no hair restraint while engaging in food preparation. “Kitchen employees not wearing hair restraints.”
Equipment in poor repair. “Chest freezer lid rusted.”
Floor soiled/has accumulation of debris. “Under the shelves in dry storage, and grease under the fryer.”
Fly sticky tape hanging over food/food preparation area/food-contact equipment. “Observed over food preparation table.”
Food not stored at least 6 inches off of the floor. — Repeat Violation “Box of tomatoes on the floor inside the walk-in cooler.”
Hole in or other damage to wall. — Repeat Violation “Hole on wall by triple sink.”
Ice buildup in reach-in freezer and/or walk-in freezer. “Ice in walk-in freezer and reach-in freezer.”
Improper storage of maintenance equipment that interferes with cleaning. “Around kitchen area.”
Interior of oven/microwave has accumulation of black substance/grease/food debris. — Repeat Violation “Observed the oven soiled.”
No handwashing sign provided at a hand sink used by food employees. “No handwashing sign in the restroom and front counter.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. — Repeat Violation “Reach-in cooler gasket soiled. Hood filters soiled, and the bottom of the preparation table.”
Reach-in cooler interior/shelves have accumulation of soil residues. “Reach-in cooler interior soiled.”
Time/temperature control for safety food thawed in an improper manner. “Observed seafood being thawed at room temperature.”
Walk-in cooler/freezer shelves with rust that has pitted the surface. — Repeat Violation “Walk-in freezer shelves rusted.”
Wall soiled with accumulated grease, food debris, and/or dust. — Repeat Violation “Wall soiled throughout the kitchen.”
Wet mop not stored in a manner to allow the mop to dry. “Observed.”
Working containers of food removed from original container not identified by common name. “Plastic bottles with sauces not labeled. Food storage containers not labeled.”
Nonfood-grade bags used in direct contact with food. “Thank-you bags in direct contact with food.”
Pesticide/insecticide labeled for household use only present in establishment. “Observed bug spray on preparation table.”
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. “Observed cooked chicken at 119°F, cabbage at 95°F and pork at 109°F. Manager started to reheat them to 165°F.”
Food-contact surface soiled with food debris, mold-like substance or slime. “Mixer head soiled.”
No paper towels or mechanical hand drying device provided at handwash sink. “No paper towels in the hand sink.”
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. — Repeat Violation “All cooked food items in the walk-in cooler from more than 24 hours, as per employee, not date marked.”
**HONORABLE MENTION**
**LA JULIANA LJ
3001 WEST 12TH AVE.
HIALEAH
INSPECTION DATE 9/8
29 VIOLATIONS FOUND
Current Hotel and Restaurant license not displayed. “Observed.”
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. “Observed employee engaging food preparation at cook line wearing a watch.”
Equipment in poor repair. “Observed broken door on reach-in cooler at cook line by steam table.”
Food stored in a room/shed that is not fully enclosed. “Observed a chest freezer storing food at the back of the establishment not covered or secured.”
Hot water at mop sink does not reach 85°F. “Observed.”
In-use utensil stored in standing water less than 135°F. “Observed ice cream scoop in standing water at 97°F at kitchen area.”
In-use wet wiping cloth/towel used under cutting board. “Observed under cutting board, employee removed.”
No conspicuously located ambient air temperature thermometer in holding unit. “Observed no ambient thermometer in all units at kitchen.”
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. “Observed soiled with food debris drawers interior at cook line.”
Opened employee beverage container in a cold holding unit with food to be served to customers. “Observed multiple personal drinks inside reach-in cooler at kitchen area. Operator removed.”
Time/temperature control for safety food thawed in an improper manner. “Observed raw shrimp (frozen) inside 3-compartment sink at kitchen. Operator moved to reach-in cooler.”
Water leaking from pipe and/or faucet/handle. “Observed leaking from handwash sink pipe at kitchen.”
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. “Observed multiple wiping cloths at kitchen area.”
Employee washed hands with cold water. “Observed no hot water at establishment.”
Nonfood-grade bags used in direct contact with food. “Observed cut cheese stored on To-Go bags. Operator changed.”
Pesticide/insecticide labeled for household use only present in establishment. “Observed a Raid spray bottle at front counter and observed one stored above 3-compartment sink at kitchen.”
Raw animal food stored over/not properly separated from ready-to-eat food. “Observed raw chicken stored above cooked rice on drawers at cook line. Employee stored properly.”
Time/temperature control for safety food cold held at greater than 41°F. “Observed cut ham at 45°F and shredded cheese at 45°F on preparation table at kitchen area, as per operator less than 3 hours. Operator moved to reach-in cooler across grill.”
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. “Observed cooked onions at 94°F next to flat grill, as per operator less than 3 hours.”
Employee washed hands in a sink other than an approved handwash sink. “Observed employee wash their hands at 3-compartment sink.”
Food-contact surface soiled with food debris, mold-like substance or slime. “Observed soiled with food debris can opener blade. Also observed soiled white cutting board at cook line.”
Handwash sink not accessible for employee use at all times. “Observed a case of bananas stored on top of handwash sink at kitchen area. Employee removed.”
No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths. “Observed no chlorine test strips available.”
No handwash sink for employees. “Observed no handwash sink on preparation area at the back of the establishment.”
No hot running water at three-compartment sink. “Hot water running for approximately 10 minutes, reached 84°F.”
No plan review submitted and approved — renovations were made or are in progress. “Observed 1 reach-in cooler and 1 preparation/container located at the back of the establishment. Plans were not submitted at the time of the inspection. Observed food stored and food preparation during inspection.”
No probe thermometer provided to measure temperature of food products. “Observed.”
No soap provided at handwash sink. “Observed at kitchen area. Operator provided during inspection.”
Water with a temperature of at least 85°F not provided/shut off at employee handwash sink. “Hot water running for approximately 10 minutes, reached.”
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