CARY'S CAFE
11865 SW 26 ST #J10, Miami FL 33175
Last inspected Feb 15, 2024 · 4 visits since August 2023
□ Not on the state's active licence list
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.
AUG 23
FEB 24
Operating with an expired Division of Hotels and Restaurants license on 10-01-23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 7 high priority.
7 High priority4 Intermediate23 Basic
What the inspector wrote — 34 findingsThe state's own report →
Employee washed hands with no soap.
Food placed in soiled container/equipment. Observed rice, beans, lentils, and chickpeas stored in soiled containers.
Nonfood-grade bags used in direct contact with food. Observed raw beef inside thank you bag at reach in freezer. Operator removed the product to remove bag.
Operating with an expired Division of Hotels and Restaurants license on 10-01-23.
Show the remaining 30 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw fish stored over croquetas and stuffed potatoes at reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanada (122F - Hot Holding); cheese empanada (121F - Hot Holding) at hot box front window station. As per operator for less than 1 hour. Operator turn the temperature up to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Triple Sink (Chlorine +200ppm). Operator diluted with water, final reading 100 ppm.
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.
No paper towels or mechanical hand drying device provided at handwash sink front counter.
Non-pitting surface rust on food-contact equipment. Observed at walk in cooler floor.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked at walk in cooler. As per operator was made two days ago.
Bowl or other container with no handle used to dispense food. Observed utensil with no handle inside the rise container. Operator removed from container.
Building components, attachments or fixtures in poor repair. Observed walk in cooler floor in poor repair.
Ceiling tile missing above entrance to the kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with holes at the kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fans soiled with heavy accumulation of grease. And observed the ceiling fan cover soiled with accumulation of black mold like substance at walk in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean containers stored at a soiled rack at the steam table.
Cove molding at floor/wall juncture broken/missing. Observed under the preparation table next to the back exit door.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in cooler preparation area at kitchen out of order.
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed. Observed walk in cooler floor soiled with heavy accumulation of food and debris.
Food stored on floor. Observed container of oil stored on floor.
Hole in or other damage to wall. Observed outside of the walk in cooler wall in disrepair.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed standing reach in freezer with exposed insulation at the door.
Plumbing system improperly installed or repaired. Observed the pipe under the hand sink improperly installed. The water leaks through the floor.
Reach-in freezer interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover. Observed under steam table.
Unclean building components, attachments or fixtures. Observed shelves at walk in cooler soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area throughout the kitchen.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed at above 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Worn, torn and/or soiled floors/carpeting. Observed floor of the walk in cooler torn/disrepair
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Non-pitting surface rust on food-contact equipment. surface with rust in Walk in cooler floor.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen and preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven in the kitchen with heavy grease accumulation.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer located in the cook line, next to the preparation table.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at front counter.
Ripped/worn tin foil used as shelf cover. walk in cooler shelves tin foil ripped. Underneath the steam table in the kitchen.
Sep 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
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.
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.
Non-pitting surface rust on food-contact equipment. surface with rust in Walk in cooler floor.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen and preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven in the kitchen with heavy grease accumulation.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer located in the cook line, next to the preparation table.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at front counter.
Ripped/worn tin foil used as shelf cover. walk in cooler shelves tin foil ripped. Underneath the steam table in the kitchen.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 7 high priority.
7 High priority7 Intermediate18 Basic
Show 32 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prepping food and changing tasks without changing gloves as needed.
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 cook go back and forth to the front counter touching the door the divides the two area came back to the kitchen and failed to wash hands before food preparation. Coached employee and manager on proper hand washing techniques.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During the inspection observed cook going from rinsing soiled whipping cloth in the three compartment sink to handle food without changing gloves as need.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the kitchen observed cut tomato (82F - Cold Holding); cheese (60 F - Cold Holding), as per cook for less than 4 hours, employee placed food in the walk in cooler to rapidly cool down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box located at front counter observed chicken empanadas (114F - Hot Holding); ham croquettes (126F - Cold Holding); ham and cheese sticks (103F - Hot Holding), as per manager for less than 1 hour. Employee reheating food.
Toxic substance/chemical improperly stored. In the walk in cooler observed a gallon of bleach stored in the food storage shelves.
Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands in the three compartment sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled.
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.
Non-pitting surface rust on food-contact equipment. surface with rust in Walk in cooler floor.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge was unable to answer temperature for hot holding.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler located in the front counter handles with heavy grease and soil accumulation.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen and preparation area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in the cook line not keeping food cold. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Large cutting board attached to the reach in cooler located in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the food storage shelves located next to the walk in cooler observed a phone, wallet, car key, prescription glasses stored near and next to food served to the public.
Employee with no hair restraint while engaging in food preparation. Front counter employees preparing food with no hair restraint.
Floor soiled/has accumulation of debris. Walk in cooler floor soiled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water at 88F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven in the kitchen with heavy grease accumulation.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer located in the cook line, next to the preparation table.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer located in the preparation table in the kitchen soiled with old food accumulation. Observed Reach in cooler interior soiled.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at front counter.
Ripped/worn tin foil used as shelf cover. walk in cooler shelves tin foil ripped. Underneath the steam table in the kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink located in the kitchen.
Stored food not covered. In the walk in cooler observed a container with shredded cheese not covered.
Working containers of food removed from original container not identified by common name. In the food storage shelves next to the walk in cooler observed squeezing bottles with cooking vinegar, cooking oil not labeled.
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.