Doral33166
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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.
High priorityBASILICO RISTORANTE →Aug 26, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at reach in cooler kitchen.
High priorityBASILICO RISTORANTE →Aug 26, 2026
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. Observed Dishwasher (Chlorine 0ppm).
High prioritySUFRAT MEDITERRANEAN GRILL →Aug 21, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm
High prioritySUFRAT MEDITERRANEAN GRILL →Aug 21, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without changing gloves.
High prioritySUFRAT MEDITERRANEAN GRILL →Aug 21, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first, instructed employee on proper method.
High priorityPISCO Y NAZCA CEVICHE GASTROBAR →Aug 21, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first. Instructed employee on proper method.
High priorityFRESHCO FISH MARKET →Aug 20, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first, instructed employee on proper method.
High prioritySUNNY SUBS →Aug 20, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
High prioritySUNNY SUBS →Aug 20, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first, instructed employee on proper method.
High priorityPISCO Y NAZCA CEVICHE GASTROBAR →Aug 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (60F - Cold Holding) at cooler across cook line, as per employee since the morning. Observed chicken (50F - Cold Holding); beef (48F - Cold Holding) shrimp (55F - Cold holding) tuna (52F - Cold Holding) at kitchen as per chef since the morning.
High priorityPISCO Y NAZCA CEVICHE GASTROBAR →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (60F - Cold Holding) at cooler across cook line, as per employee since the morning. Observed chicken (50F - Cold Holding); beef (48F - Cold Holding) shrimp (55F - Cold holding) tuna (52F - Cold Holding) at kitchen as per chef since the morning.
High priorityPISCO Y NAZCA CEVICHE GASTROBAR →Aug 20, 2026