DON CAMARON SEAFOOD GRILL & MARKET
501 NW 37 AVE, Miami FL 33125 · 305-642-6767
Last inspected Jul 13, 2026 · 18 visits since August 2023
JUN 25
SEP 25
MAR 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026027091 | Apr 16, 2026 | May 14, 2026 | $400 |
| 1--2019032093 | May 8, 2019 | Jul 26, 2019 | $160 |
Inspection history
18 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Nonfood-grade bags used in direct contact with food. Small cafeteria, reach in cooler: unwrapped bread stored inside carry out bags.
Apr 17, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor area(s) covered with standing water. Observed throughout the establishment prep areas, kitchen area, and by the outside storage container
Hole in or other damage to wall. Bottom of wall by the prep area cookline. Outside storage container wooden wall in disrepair.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the prep kitchen.
Apr 16, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 33 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority7 Intermediate17 Basic
Show 33 findings ▾
Dented/rusted cans present. See stop sale. Observed in the back storage area: whole peeled tomatoes inside a dented can on the shelf.
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 scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands. Inspector coached employee.
Live, small flying insects found. Dining room: 2 live flies landed on tables. Ceviche area, by the glass display: approximately 4 live flies on flying throughout the area and 1 on the glass display case. Seafood prep area: 4 live flies resting on the prep table and 2 live flies on the prep sink. Main kitchen: 2 live flies flying throughout the warewash and cook line area.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above beverages mixes. Discussed with the operator and provided the handout for the proper storage of food
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ceviche bar area: tres leches and Hawaiian leches, dated 4/2. Operator discarded.
Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee ( cook) doing multiple tasks without removing gloves, instructed employee on proper method
Stop Sale issued on time/temperature control for safety food due to temperature abuse. small cook area: ham (49F - Cold Holding); pork base (52F - Cold Holding); fully cooked pork (54F - Cold Holding); mozzarella cheese (49F - Cold Holding); As per operator, placed inside the reach in cooler over night for the last 4 days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small cook area: ham (49F - Cold Holding); pork base (52F - Cold Holding); fully cooked pork (54F - Cold Holding); mozzarella cheese (49F - Cold Holding); As per operator, stored inside the reach in cooler overnight.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands.
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. Inspector emailed for to the operator in English and Spanish.
Food-contact surface soiled with food debris, mold-like substance or slime. All food storage containers soiled, dry storage area. Cutting boards on the flip-top reach in cooler soiled.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Records/documents for required employee training do not contain all of the required information. Missing DOB: Bryan, Greisy, Kiara, Kenny, Delhi's, Jorge P., Pedro L., Isacc, Johana
Several oyster tags not marked with last date served. 4/4/26 harvest date. Operators were not sure if the dates on some tags were the date started using or the last day used. Discussed with both operators the proper method.
Spray bottle containing toxic substance not labeled. Main kitchen area: spray bottle with multi-surface cleaner not labeled
Bowl or other container with no handle used to dispense food. Outside storage container: bowl with handle stored inside a bag of flour. Steam table: cups with no handle stored inside pan with cooked whit rice and cooked yellow rice.
Clams/mussels/oysters removed from original container for long-term storage. Observed in the ceviche station reach in cooler: oysters inside a container without the tag. Operator states, " oysters removed from original box today, operator made a copy and placed into the container.
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. Small cook area: small reach in cooler ambient temperature 51F.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. Seafood prep area: 2 dead roaches on the floor: Back area cookline: 1 dead roach on the floor. By the large mixer nearby the walk in cooler: 1 dead roach on the floor behind the large mixer Prep table in front of the main cookline: 1 dead roach by on the table by a container without wrapped utensils. Small cook area: 1 dead fly inside the reach in cooler with bottled sodas and water bottles.
Floor area(s) covered with standing water. Observed throughout the establishment prep areas, kitchen area, and by the outside storage container
Food not stored at least 6 inches off of the floor. Walk in freezer: cases of chicken stored on the floor underneath shelves. Walk in cooler: containers with peeled carrots stored on the floor.
Hole in or other damage to wall. Bottom of wall by the prep area cookline. Outside storage container wooden wall in disrepair.
Hood filter missing from automatic fire suppression/exhaust system. Main cookline: gaps /missing at least 1 hood filter.
In-use tongs stored on garbage can by the cook line handle between uses. Operator placed inside the three compartment sink to be cleaned,
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in the small cook area, ambient temperature 51F reach in cooler.
Objectionable odors in bathroom or other areas of the establishment. Back area by the dry goods storage container outside
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.
Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. Delivery, left in the kitchen: oysters (57-58F - Cold Holding), as per operator, received 30 minutes before the inspection, Operator placed inside the walk cooler, second temperature 20 minutes later, oysters (49-51F - Cooling)
Reach-in freezer in the seafood prep area interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the prep kitchen.
Water leaking from pipe at the hand washing sink in the seafood prep area.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves, instructed employee on proper method.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fettuccine and cooked shrimp held more than 24 hours not properly date marked at reach in cooler across cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at rack by entrance of kitchen.
Cutting board has cut marks and is no longer cleanable.
Food not stored at least 6 inches off of the floor. Observed box with fish not stored at least 6 inches off of the floor at walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Sep 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Observed certification expired for Kenny Robaina Gonzalez on 4/1/2025, Greisy Camejo Expired on 4/1/2025, Yaime Sosa expired on 4/1/2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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).
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed; Dishwasher (Chlorine 0ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee partake on multiple tasks without changing gloves. Instructed employee on proper method.
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 chicken over scallops at reach in freezer near the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located at table across 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed certification expired for Kenny Robaina Gonzalez on 4/1/2025, Greisy Camejo Expired on 4/1/2025, Yaime Sosa expired on 4/1/2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at preparation area across cook line.
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reach in coolers at kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed it.
No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Jun 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in hood filters.
Jun 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken soup inside reach in cooler 92F according to manager more than 3 hours cooling.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over salsa at produce walk in cooler. Manager rearranged products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (48F - Cold Holding) at room temperature across from ware washing area. As per employee, less than 4 hours. Observed raw salmon (45F - Cold Holding) Observed pooled eggs (60F - Cold Holding) at room temperature. As per manager, less than 2 hours. Employee added ice to surrounding container. Observed cooked chicken (47F - Cold Holding) at 3 door prep cooler at cook line. As per manager, less than 2 hours. Observed raw mixed seafood (68F - Cold Holding) at walk in cooler. As per manager, less than 2 hours. Manager removed lid from product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (128F - Hot Holding) at hot box. As per manager, less than 4 hours. Manager voluntarily discarded product. Observed fries (117F - Hot Holding) at room temperature at cook line. Observed mashed potatoes (128F - Hot Holding) at expo steam table. Manager took product to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) next to steam table area.
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. Printed and provided manager with clean up procedures.
Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink next to dishwashing area. Manager cleaned properly during inspection.
No probe thermometer provided to measure temperature of food products.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of minimum hot holding temperature.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at cook line.
Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside containers in rice at steam table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents near cook line and above preparation table across from 3 compartment sink soiled with black substance.
Food stored on floor. Observed container of raw clams and raw salmon stored on floor at walk in freezer.
Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in hood filters.
Interior of oven has accumulation of food debris. Observed inside oven at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer provided at reach in cooler drawers at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open bottle water being stored inside reach in cooler across from dishwasher machine. Manager removed and discarded during inspection.
Outer openings not protected during operation. Observed bay doors at seafood market area opened during inspection. Advised manager to maintain doors closed to install air curtains.
Oysters removed from original container for long-term storage. Observed inside walk in cooler. Coached manager on proper procedure.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at preparation coolers at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 150ppm) underneath steam table beside cook line.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw fish stored above bread. Discussed with the operator and provided the handout for the proper storage of food. Operator moved the raw fish to another shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table issue the ware wash area: can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. By the ware wash area.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Carbon dioxide tanks not adequately secured. By the bag in the box sodas nearby the manager office
Clean utensils stored between equipment and wall. Ware wash area: clean spatulas stored between the wall and the compartment sink.
Cutting board has cut marks and is no longer cleanable. In front of the cook line and the prep area nearby the ware wash area.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs at the cook line oven door handle. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed in front of the main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filters soiled. Observed the top shelves by the main cook line soiled.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (125F - Hot Holding) inside hot box next to cook line. Operator began to reheat product to correct parameters.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine testing kit for three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located near back prep area soiled.
Accumulation of debris on exterior of warewashing machine. Observed dish washing machine with soiled exterior. Operator wiped down machine.
Bowl or other container with no handle used to dispense food. Observed white bowl used as a scoop inside bin of cooked rice at the steam table. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across cook line with cut marks and no longer cleanable.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line. Operator removed immediately.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at cook line soiled. Observed walk in cooler fan covers soiled. Observed reach in cooler located across cook line with soiled gaskets.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored inside chlorine sanitizing solution.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (117F - Hot Holding) inside hot box located near back prep area. Operator took product out and began to reheat to appropriate parameter.
Bowl or other container with no handle used to dispense food. Observed small cups inside seasoning bottles at the dry storage area. Operator removed immediately.
Buildup of food debris/soil residue on equipment door handles. Observed black microwave next to cook line with food debris on door handle. Operator wiped down.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs at the cook line oven door handle. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under neath cutting board and ceviche bar. Operator removed immediately.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of black microwave soiled. Operator wiped down immediately.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filters soiled. Observed reach in cooler gaskets soiled across cook line.
Old labels stuck to food containers after cleaning. Observed old label on plastic container at the dry rack station. Operator removed and washed, rinsed, and sanitized container.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at back prep table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back storage area with soiled interior. Operator discarded ice and began to deep clean ice machine.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside container of salt in back prep area. Operator removed immediately.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located next to walk in cooler soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 86F at back cook line. Operator discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed towel underneath white cutting board at ceviche bar. Operator removed immediately.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located near front cook line with soiled interior. Operator wiped down immediately.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station in back. Observed reach in coolers in back prep area with soiled gaskets.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled located at the prep table. Operation washed, rinsed, and sanitized.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside white rice container at steam table. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located in back prep area with cut marks and no longer cleanable.
Floor soiled/has accumulation of debris. Observed floor near cook line soiled. Operator brooked and mopped floor immediately.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line in back area. Operator removed immediately.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located at front bar area soiled. Observed hood filter soiled at the cook line.
Plumbing system in disrepair. Observed pipe underneath three compartment sink leaking water.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near ware washing area soiled.
Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle with food debris.
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards across cook line with cut marks and no longer cleanable.
Floor soiled/has accumulation of debris. Observed floor soiled near cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located near cook line. Observed oven near cook line with soiled interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near cook line soiled. Observed hood filters soiled at cook line. Observed fan in back prep area soiled. Observed reach in cooler gasket soiled near cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed ware washing station wall with soiled residue.
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority3 Intermediate17 Basic
Show 23 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (50F - Cold Holding); cooked chicken (56F - Cold Holding), and cooked egg (57F - Cold Holding) at reach in cooler located across cook line. As per operator, products were placed there at 8AM. Operator discarded immediately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (50F - Cold Holding); cooked beef (56F - Cold Holding) at reach in cooler located across cook line. As per operator, products were placed there at 8AM. Operator discarded immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (127F - Hot Holding) inside hot box near cook line. As per operator, product was made less than 4 hours ago. Operator began to reheat product to appropriate temperature.
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. Provided form to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near ware washing area soiled.
Handwash sink used for purposes other than handwashing. Observed employee dump ice into hand wash sink near cook line. Operator removed immediately.
Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior soiled.
Bowl or other container with no handle used to dispense food. Observed bowl inside bin of spice seasoning near dry storage area.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle with food debris.
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards across cook line with cut marks and no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink inside reach in cooler located across cook line.
Floor area(s) covered with standing water. Observed standing water in back prep area.
Floor soiled/has accumulation of debris. Observed floor soiled near cook line.
Food stored on floor. Observed three buckets of mayo on floor inside walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 110F in back kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located near cook line. Observed oven near cook line with soiled interior.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at ceviche bar hand sink. Operator placed sign immediately.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near cook line soiled. Observed hood filters soiled at cook line. Observed fan in back prep area soiled. Observed reach in cooler gasket soiled near cook line.
Old labels stuck to food containers after cleaning. Observed old label on container in dry rack area. Operator removed immediately.
Wall soiled with accumulated grease, food debris, and/or dust. Observed ware washing station wall with soiled residue.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in sanitizing solution.
Working containers of food removed from original container not identified by common name. Observed throughout establishment open containers of salt, pepper, seasonings and oil with no label. Operator placed labels immediately.
Aug 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation area.
Equipment in poor repair. Observed broken door at bottom of reach in cooler near back kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler outside with rusted shelves.
Aug 16, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
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 female employee entering back kitchen and touched garbage bin with gloves on. Went to food prep area and grabbed a wet wiping cloth. Operator told employee to wash hands thoroughly and put on a new set of gloves. Observe same employee touching apron with gloves on.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils inside standing water in back kitchen area. Operator discarded water.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over fish (dolphin) inside walk in cooler. Operator moved and placed underneath fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swai (54F - Cold Holding); dolphin (52F - Cold Holding); shrimp (56F - Cold Holding) oysters (49F - Cold Holding); calamari rings (51F - Cold Holding); seafood mix (52F - Cold Holding) inside walk in cooler in back prep area. According to the chef, the walk in cooler was working properly at earlier hours, so the food was out of temperature for less than 4 hrs. Food was transferred to a different walk in cooler and final temperature was Swai (41F - Cold Holding) seafood mix ( 42F - Cold Holding) calamari rings ( 41 F - Cold Holding) oysters (38F - Cold Holding). Observed swai (54F - Cold Holding); salmon (56F - Cold Holding); shrimp (49F - Cold Holding) at kitchen drawer. Operator placed ice to bring temperature down and temperature was at salmon (43F - Cold Holding); swai (41F - Cold Holding); shrimp (42F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish croquettes (104F - Hot Holding); rice and beans (125F - Hot Holding) fried fish (119F - Hot Holding). Operator reheated products and temperatures were fish croquettes (189F - Reheating); fried fish (161F - Reheating) and rice and beans (203F - Hot Holding)
Handwash sink not accessible for employee use at all times. Observed hand wash sink in food prep area in back blocked off by boxes of fish. Operator moved immediately.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish inside ROP not cut and defrosted inside drawer. Operator immediately made incisions.
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed plastic water bottle inside walk in fish cooler. Operator removed.
Equipment in poor repair. Observed broken door at bottom of reach in cooler near back kitchen area.
In-use knife/knives stored in between pieces of equipment. Observed two knives between reach in coolers. Operator removed knives and washed, rinsed, and sanitized.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board in back prep area. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at ceviche bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan near back food prep area.
Old labels stuck to food containers after cleaning. Observed old label on plastic container near back food prep area. Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler outside with rusted shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in prep tables. Operator removed immediately.
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.