CHARCOALS STEAK & GRILL
13550 SW 120 ST #408, Miami FL 33186
Last inspected Aug 5, 2024 · 4 visits since July 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.
JUL 23
JAN 24
AUG 24
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked beans,as per operator from yesterday (54F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw pork stored over sweet plantains and ice cream at standing reach in freezer. Operator relocated the products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and raw fish at reach in cooler. Operator relocated the raw beef to the bottom of the reach in cooler.
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 chicken and raw beef stored over raw pork at reach in freezer located in front of three compartment sink. Operator relocated the products.
Show the remaining 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable (112 F - Hot Holding) at steam table. And sweet plantains (122 F - Hot Holding); garlic in oil (99 F - Hot Holding) at cook line. As per operator for less than two hours. Operator moved the garlic in oil to the grill to be reheated. Operator added hot water to reheat the vegetables.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm.
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. Observed one new employee no food employee reporting agreement. Operator read and signed the document.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees located at preparation area next to reach in cooler/freezer.
Wiping cloth sanitizing solution stored on the floor. Operator moved the sanitizer bucket over other bucket.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm. Operator set up 3 compartment sink and called service technician.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork then handled clean plates without changing gloves washing hands, employee corrected by washing hands changing gloves and return plate to be washed,rinsed and sanitized.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the cookline.
Reach-in cooler shelves with rust that has pitted the surface. Observed for the low boy unit opposite cookline.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked beans,as per operator from yesterday (54F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: cooked beans,as per operator from yesterday (54F - Cold Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm. Operator diluted to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed red beans too deeply packed.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense bulk beans.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and prep areas
Standing water in bottom of reach-in-cooler. Observed in the prep unit.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing area.
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.