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
746 Meses
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.
516 Meses
3
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.
466 Meses
4
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.
446 Meses
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.
426 Meses
6
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.
366 Meses
7
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
366 Meses
8
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.
316 Meses
9
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.
306 Meses
10
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.
296 Meses
11
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.
296 Meses
12
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.
256 Meses
13
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 touching cellphone and continue preparing food.
256 Meses
14
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches crawling out of wall joint and door to walk in cooler, discussed with operator to eliminate live roaches and clean and sanitize areas.
246 Meses
15
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken in the reach in cooler at the cook line. Employee placed the raw chicken at the bottom.
246 Meses
16
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.
246 Meses
17
Stop Sale issued due to food not being in a wholesome, sound condition. 4 bags of reduced oxygen packaged raw grouper thawing in sealed packaging inside walk in cooler.
236 Meses
18
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked pork, discussed with operator who corrected storage of products.
226 Meses
19
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Observed no signed employee health agreements. The operator was emailed an agreement form.
226 Meses
20
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temp dishwasher in use (Temperature @ 1st run 156, @ 2nd run 163)
226 Meses
21
Toxic substance/chemical improperly stored. Chemical spray stored on shelf above make line and prep area. Person in charge moved to appropriate location.
216 Meses
22
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)
216 Meses
23
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 110° at hot hold line. Placed about 45 mins before. Reheated to 165-175°
216 Meses
24
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of reach in cooler egg rolls (99F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served, reviewed hot holding with operator who moved product to reheat to 165F+.
216 Meses
25
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
206 Meses
26
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employees handled raw shell egg than proceeded to cut cabbage without washing their hands- educated operator - employee washed their hands.
206 Meses
27
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge renewed during inspection.
206 Meses
28
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; 3 door lowboy;beer cheese soup, green beans 48F,1 door; milk 53F, butter 51F,heavy cream 51F, gravy, chili 52F; ( - Cold Holding)
206 Meses
29
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched trash can near fryers. No handwash.
206 Meses
30
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles, equipment with same gloves as used to handle foods. Manager intervened.
206 Meses
31
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee made in house stored on top of oven at 130F. Person in charge began reheating.
196 Meses
32
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 0ppm.
196 Meses
33
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over cooked shrimp and cooked chicken at walk in cooler. Discussed proper storage with employee.
196 Meses
34
Roach excrement and/or droppings present. Approximately 5 roach droppings observed on top of ice machine. Approximately 10 roach droppings observed on floor behind dish drying rack near triple sink and ice machine.
196 Meses
35
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in triple sink rubbed hands for less than 10 seconds. Observed second employee rubbing hands for less than 10 seconds while washing hands.
196 Meses
36
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked chicken dated 07/09. See stop sale.
196 Meses
37
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed one case of raw shell eggs stored at ambient temperature on floor in entrance to kitchen and on top of freezer at cook line.
196 Meses
38
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Mole 8/17 Salsa ranchero 8/19 Sals enchilada 8/19 Consumer 8/19 Cooked pork 8/18
196 Meses
39
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.
196 Meses
40
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 51, rice noodles 48, raw chicken 49F, raw chicken mix 48F, raw shrimp mix 48F, raw shell eggs 53F pork and shrimp dumpling 49F shrimp balls 49 F, shrimp stuffed eggplant49F, raw shrimp48F, cooked pork 48F All cold holding in walk in cooler. Walk in cooler is down.
186 Meses
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.