Clasificaciones
Las Peores Cocinas
Restaurantes clasificados por infracciones de alta prioridad — las observaciones que el estado dice que pueden enfermarte.
1
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in between speed rack and table in where rice cooker is located next to three compartment sink
831 Año
2
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked beef in reach in cooler on the cook line and raw shell eggs over soy sauce in the walk in cooler, employee moved.
691 Año
3
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef above fish in flip top refrigerator. Operator removed moved raw fish.
631 Año
4
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator remade sanitize compartment and tested at 50PPM.
521 Año
5
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating and serving to the public. License expired 2-1-26. let owner know during walk through.
511 Año
6
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken cooling process started at 12:30 pm temperature taken at 3:05 pm is 81F. Stop sale.
441 Año
7
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee test dish machine, walk to front of house, look in drawers and return to the kitchen and put gloves on with no handwashing.
441 Año
8
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above oranges, discussed with operator who corrected storage of products.
421 Año
9
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building then began working; no handwash Employee washed hands
401 Año
10
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored salad dressings in front counter glass reach-in cooler. Manager moved eggs to bottom shelf.
391 Año
11
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Flounder Red Snapper Strawberry Grouper Stripe Bass Chilean Sea Bass Alaskan Geoduck Clam Washington Dungeness Crab Crystal Lake Prawns Jellyfish
381 Año
12
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings near ice machine Approximately 50 rodent droppings at bar 2 rodent droppings near hot water heater 20 rodent droppings in dry storage
371 Año
13
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooker raw ground beef stored over raw bacon - operator stored properly.
371 Año
14
Live, small flying insects found. Observed total of 26 flying insects. 2 flying insects in upstairs bar. 2 flying insects in service room at entrance to kitchen. 2 flying insects in dining area. Observed 20 flying insects under ware washing.
361 Año
15
Employee rubbed hands together for less than 10-15 seconds washing hands (5 seconds after entering establishment, before handling clean equipment and clean utensils used to prepare food for customers) Advised Operator of proper hand washing.
361 Año
16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (50F - Cold Holding); spaguetti (48F - Cold Holding) inside reach cooler next to cook line. Operator discarded the product.
351 Año
17
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
351 Año
18
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter.
341 Año
19
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from outside door began working; no handwash Employee washed hands
341 Año
20
Raw animal food stored in same container as ready-to-eat food. In reach in freezer non commercially packed krab rangoons stored in came container as raw chicken, discussed with employee who corrected storage of products.
341 Año
21
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw ground pork and shrimp dumpling stored directly above lettuce, discussed with operator to correct storage of products.
341 Año
22
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils in hand sink at front counter without sanitizing. Advised employee to wash and sanitize dishes in triple sink.
331 Año
23
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pig ear (54F - Cooling); beef (54F - Cooling); turkey (54F - Cooling); chicken (54F - Cooling) stored in the walk in cooler since last night. Stop sale issued.
331 Año
24
Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to work with food, no handwash. Educated operator and washed hands before utilizing gloves.
331 Año
25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (44F - Cold Holding) inside display reach in cooler at kitchen. As per cook, product inside unit on the previous day.
321 Año
26
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs then grabbed clean fliptop door; no handwash Chef washed their hands
321 Año
27
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.
311 Año
28
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dishmachine with hose attached missing vacuum breaker. Mop sink missing vacuum breaker at non chemical side of splittter with hose attached.
311 Año
29
Toxic substance/chemical improperly stored. Roach/Ant spray on prep table next to rice cooker. Manager relocated spray to an approved location during time of inspection.
301 Año
30
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed peppers and unwashed ginger root. Operator moved raw shell eggs to bottom shelf.
301 Año
31
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+PPM in sanitizer bucket. Operator add more water. Finale reading: Sanitizer Bucket (Chlorine 100ppm)
301 Año
32
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw pork stored above cooked sauces. Advised operator of proper storage. Operator stored correctly.
301 Año
33
Toxic substance/chemical improperly stored. Observed over the counter medication, first aid products, alcohol spray on white wall rack above chips and salsa station. Discussed with person in charge. Person in charge moved chips and salsa.
301 Año
34
Sewage/wastewater backing up through floor drains. Water from the floor drain backing up, employees are mopping water as it comes out. Water drains from hand sink to mop and comes up through floor drains.
291 Año
35
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw corvina (60F - Cold Holding); sliced cheese (54F - Cold Holding) at reach-in cooler next to cook line. As per staff, more than 4 hours.
291 Año
36
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm placed hose back on sanitizer 100 ppm
291 Año
37
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw portioned behind cut vegetables in glass top reach in college on cooks line 2) raw portions over sauce containers in walk on cooler
291 Año
38
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer. Removed Corrected On-SiteCorrected On-SiteWarning**
281 Año
39
Live, small flying insects found At bar approximately 10 live flying insects landing on sealed bottles of syrups and hand washing sink, discussed with operator to eliminate flying insects and clean and sanitize areas.
281 Año
40
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink coffee then engaged in food preparation without washing hands.
281 Año
Dónde Rondan Las CucarachasZonas clasificadas por el número de inspecciones donde el inspector registró cucarachas.El Informe De RoedoresZonas clasificadas por inspecciones que registraron roedores, ratones, o su excremento.Las Que Más MejoraronCocinas que dieron la vuelta a su situación — clasificadas por cuánto mejoró su historial de inspección respecto al período anterior.Corregido En Un DíaCocinas a las que se les pidió corregir algo y lo tuvieron aprobado al día siguiente.Las Zonas Más LimpiasZonas clasificadas por la proporción de inspecciones que se aprobaron sin más, sin encontrar nada.
Las observaciones se citan exactamente como las escribió el inspector, de los registros públicos del DBPR de Florida — con ortografía y todo. Las zonas se agrupan por código postal. Cómo calificamos.