FIERRO ARGENTINE GRILL
6420 BIRD ROAD UNIT 2, Miami FL 33155
Last inspected Apr 9, 2024 · 2 visits since September 2023
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
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled with old food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken at reach in cooler at storage area not date marked. As per employee, product was prepared 3 days prior.
Food stored on floor. Observed plastic container of cooking oil stored on floor across from stove.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored inside water at 118F. Employee began reheating water.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in hot box at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust above storage shelf across from fryers.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese and onion pastry (119F - Hot Holding); chicken empanada (121F - Hot Holding) at warming unit at front counter. As per operator, for less than 1 hour.
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 solution at 200 plus ppm. Employee diluted with water. Final reading, 50ppm.
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. Observed at hand sink at ware washing area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at hand sink at ware washing area.
Interior of microwave has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at warming unit at front counter area.
Utility lines are unnecessarily exposed. Observed at kitchen.
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.