BRASSERIE CENTRAL
320 SAN LORENZO AVE #1205, Coral Gables FL 33146
Last inspected Feb 20, 2024 · 2 visits since January 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
A return visit. The problems were not fixed yet and the kitchen was given more time.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at approximately 155 F, gauge. 125 thermometer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal strips or non reversible thermometer available.
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
Show 12 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored above raw potato fries located in the reach in freezer,by the warmer box.
Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags.
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.
Handwash sink used for purposes other than handwashing. Observed raw oysters being prepared in unit at the front counter. Warning**
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at approximately 155 F, gauge. 125 thermometer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal strips or non reversible thermometer available.
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.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled,ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed at the front counter.
In-use wet wiping cloth/towel used under cutting board. Observed at the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled with accumulation of mold like substance, unit by the warmer box. Observed hand wash area soiled,unit by the oyster display. Observed exterior of bulk flour,sugar bins soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.