LA VIDA MISMA RESTAURANT & BAR
8945 SW 72 PL, Miami FL 33156 · 305.988.6836
Last inspected Jan 6, 2026 · 11 visits since January 2024
JAN 24
SEP 24
MAR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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. Form was provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025043499 | May 19, 2025 | Sep 22, 2025 | $700 |
| 1--2024039356 | Mar 19, 2024 | Sep 16, 2024 | $160 |
Inspection history
11 visits, newest first
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile bulging at kitchen entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
Show the remaining 6 findings ▾
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. Observed reach in next to service window not working. As per operator; used as dry storage. No TCS foods stored inside. Observed cooler across stove with ambient temp of 49F. The following TCS foods stored inside less than 4 hours: heavy cream (56F - Cold Holding); cooked asparagus (52F); Maduros (54F - Cold Holding).
Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup in chest freezer.
No copy of latest inspection report available. Observed last inspection not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers across cook line.
Standing water in bottom of reach-in-cooler. Observed at bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 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 both dishwasher machines in kitchen and bar with 0 ppm; chlorine sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler across stove with ambient temp of 49F. The following TCS foods stored inside less than 4 hours: heavy cream (56F - Cold Holding); cooked asparagus (52F); Maduros (54F - Cold Holding).
Toxic substance/chemical improperly stored. Observed chemicals stored above clean equipment dishes.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen.
No soap provided at handwash sink. Observed at hand sink in kitchen.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile bulging at kitchen entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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. Observed reach in next to service window not working. As per operator; used as dry storage. No TCS foods stored inside. Observed cooler across stove with ambient temp of 49F. The following TCS foods stored inside less than 4 hours: heavy cream (56F - Cold Holding); cooked asparagus (52F); Maduros (54F - Cold Holding).
Food stored on floor. Observed rice on floor in front of steam table. Operator removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup in chest freezer.
No copy of latest inspection report available. Observed last inspection not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers across cook line.
Old labels stuck to food containers after cleaning. Observed on container on dry dish rack.
Standing water in bottom of reach-in-cooler. Observed at bar area.
Stored food not covered. Observed ice cream with no cover in chest freezer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled. Observed soiled shelves where dry food and dish racks are.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand isn't in kitchen; operator provided during inspection.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handles and oven doors.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
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. Observed reach in across fryers with ambient temperature if 53F. The following TCS foods stored inside: Across fryer: mozzarella cheese (45F - Cold Holding); cheddar cheese (46F - Cooling); butter (48F - Cold Holding); onion cooked (48F - Cold Holding); cheese (48F - Cold Holding). As per operator, food items have been there less than 4 hours and technician was already called in. Items were placed on ice. Observed reach in across stove with ambient temperature of 48F. The following TCS foods stored inside: Across stove: raw shrimp (45F - Cold Holding); fries (46F - Cold Holding). Operator already has technician coming and items are placed on ice. Observed under grill reach in cooler with 48F ambient temperature. The following TCS foods stored inside: steak filets (45F - Cold Holding); chicken raw (45F - Cold Holding). Operator has technician coming and food was brought to colder cooler. Corrective Action TakenCorrective Action TakenWarning**
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
No copy of latest inspection report available. Observed last inspection not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at cook line, observed soiled top under grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed through out establishment.
Working containers of food removed from original container not identified by common name. Observed flour containers with no label; under oven.
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority2 Intermediate17 Basic
Show 25 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 dish machine; 0 ppm. As per operator, only using triple sink as the sanitizer is being delivered today.
Food stored in ice used for drinks. See stop sale. Observed personal water bottle stored inside ice bin in kitchen; used for beverages.
Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed raw frozen chicken in walk in freezer with date mark of 04/29; 6 packages. Operator told chef to toss.
Stop Sale issued due to adulteration of food product. Observed personal water bottle stored inside ice bin in kitchen; used for beverages.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw frozen chicken in walk in freezer with date mark of 04/29; 6 packages. Operator told chef to toss.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across fryers with ambient temperature if 53F. The following TCS foods stored inside: Across fryer: mozzarella cheese (45F - Cold Holding); cheddar cheese (46F - Cooling); butter (48F - Cold Holding); onion cooked (48F - Cold Holding); cheese (48F - Cold Holding). As per operator, food items have been there less than 4 hours and technician was already called in. Items were placed on ice. Observed reach in across stove with ambient temperature of 48F. The following TCS foods stored inside: Across stove: raw shrimp (45F - Cold Holding); fries (46F - Cold Holding). The following TCS foods stored inside: steak filets (45F - Cold Holding); chicken raw (45F - Cold Holding). Operator has technician coming and food was brought to colder cooler. Operator already has technician coming and items are placed on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled. Observed soiled shelves where dry food and dish racks are.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand isn't in kitchen; operator provided during inspection.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handles and oven doors.
Carbon dioxide/helium tanks not adequately secured. Observed tanks not secure at bar.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
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. Observed reach in across fryers with ambient temperature if 53F. The following TCS foods stored inside: Across fryer: mozzarella cheese (45F - Cold Holding); cheddar cheese (46F - Cooling); butter (48F - Cold Holding); onion cooked (48F - Cold Holding); cheese (48F - Cold Holding). As per operator, food items have been there less than 4 hours and technician was already called in. Items were placed on ice. Observed reach in across stove with ambient temperature of 48F. The following TCS foods stored inside: Across stove: raw shrimp (45F - Cold Holding); fries (46F - Cold Holding). Operator already has technician coming and items are placed on ice. Observed under grill reach in cooler with 48F ambient temperature. The following TCS foods stored inside: steak filets (45F - Cold Holding); chicken raw (45F - Cold Holding). Operator has technician coming and food was brought to colder cooler. Corrective Action TakenCorrective Action TakenWarning**
Food stored on floor. Observed cabs of clam juice on floor under dry food rack. Observed box of limes on floor of bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Ice scoop handle in contact with ice. Observed at bar; operator removed during inspection.
In-use tongs stored on equipment door handle between uses. Observed on grill handle.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
No copy of latest inspection report available. Observed last inspection not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at cook line, observed soiled top under grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.
Standing water in bottom of reach-in-cooler. Observed in cooler across cook line, observed in reach in at bar.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed through out establishment.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
Working containers of food removed from original container not identified by common name. Observed flour containers with no label; under oven.
May 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of calamari vacuum sealed at cook line reach in coolers, not all packages open.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of calamari vacuum sealed at cook line reach in coolers, not all packages open.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled.
Handwash sink used for purposes other than handwashing. Observed employee using hand sink to fill water pitcher.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink. Employee provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no approved HAACP plan or process available for ROP of fish, meats and poultry heard more than 48 hours. Items are date and time marked but held longer than 48 hours with an approved HAACP.
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 expired for Jose Jimenez 1/2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at kitchen ice machine.
Buildup of food debris/soil residue on equipment door handles. Observed at microwave door handle.
Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
Food stored on floor. Observed at bar area box of limes stored on floor. Observed at kitchen dry storage area, bag of bread crumbs stored on floor. Observed at walk in cooler and freezer containers of raw chicken and beef stored in floor.
Ice bucket/shovel stored on floor between uses. Observed on floor at entrance of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest reach in freezer at front line of kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed at front line prep area of kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority7 Intermediate11 Basic
Show 20 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of calamari vacuum sealed at cook line reach in coolers, not all packages open.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of calamari vacuum sealed at cook line reach in coolers, not all packages open.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Herli Acuna expired 2/20/2023, Prometric.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled.
Handwash sink used for purposes other than handwashing. Observed employee using hand sink to fill water pitcher.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink. Employee provided.
No soap provided at handwash sink. Observed at hand sink. Employee provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no approved HAACP plan or process available for ROP of fish, meats and poultry heard more than 48 hours. Items are date and time marked but held longer than 48 hours with an approved HAACP.
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 expired for Jose Jimenez 1/2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at kitchen ice machine.
Buildup of food debris/soil residue on equipment door handles. Observed at microwave door handle.
Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
Food stored on floor. Observed at bar area box of limes stored on floor. Observed at kitchen dry storage area, bag of bread crumbs stored on floor. Observed at walk in cooler and freezer containers of raw chicken and beef stored in floor.
Ice bucket/shovel stored on floor between uses. Observed on floor at entrance of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest reach in freezer at front line of kitchen.
In-use tongs stored on equipment door handle between uses. Observed stored on stove handle.
In-use wet wiping cloth/towel used under cutting board. Observed at front line prep area of kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wiping cloth sanitizing solution stored on the floor. Observed stored under oven at cook line.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (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 new employee no proof of food employee reporting agreement.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vent at walk in cooler.
Light shield damaged/in disrepair at walk in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed the establishment packaged raw beef and raw chicken using reduced oxygen packaging without a HACCP plan. Observed the HACCP plan was received by OPQ pending to be approved.
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw salmon and raw calamari in ROP not bearing a label.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken inside of vacuum packaging stored in the same container with raw beef at drawers reach in cooler. Operator separated the products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee manipulated raw beef and raw chicken with gloves and then touching clean dishes with the same gloves. Operator was instructed that when she changed tasks, the gloves need to be changed. Operator changed the gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (46 F - Cold Holding) at reach in cooler. As per operator was outside while serving a plate. And chorizo (56 F - Cold Holding) at preparation table. As per operator for less than two hours. And Chimichurri with fresh garlic (73 F - Cold Holding) At preparation table front counter. Operator moved the products to the bottom part of the reach in cooler for rapid cooling and put the Chimichurri in ice bath for rapid cooling.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine + 200 ppm). Operator added water to get 100 ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate expired on 05-13-24.
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 new employee no proof of food employee reporting agreement.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vent at walk in cooler.
Light shield damaged/in disrepair at walk in cooler.
Standing water in bottom of reach-in-cooler at preparation area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed the establishment packaged raw beef and raw chicken using reduced oxygen packaging without a HACCP plan. Observed the HACCP plan was received by OPQ pending to be approved.
Mar 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed calamari packaged in ROP not bearing a label.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon inside of vacuum packaged bearing the label at reach in cooler. Temperature 47F. Operator discarded the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (68 F - Cold Holding) at reach in cooler drawer cook line. As per operator for less than two hours. Operator moved the raw beef to the walk-in cooler for rapid cooling.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in drawer reach in cooler unit at 226F.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is packaging raw chicken, raw beef, calamari, cooked octopus, cooked quinoa and cooked ground beef in reduced oxygen package.
No paper towels or mechanical hand drying device provided at handwash sink at preparation area and bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed onion soup, chicken broth and risotto not properly date marked at walk in cooler, as per operator were made it three days ago.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled at kitchen area.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed spoon for desserts not properly protected at front counter.
Light shield damaged/in disrepair. Observed at walk in cooler.
Two Carbon dioxide/helium tanks not adequately secured. Observed bar area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet hand wash sink and from pipe under hand wash sink at preparation area.
Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour not identified by common names under oven.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority8 Intermediate13 Basic
Show 26 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed calamari packaged in ROP not bearing a label.
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 stored over raw beef and raw beef stored over raw fish at walk-in freezer. Operator was informed the correct order to store products.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon inside of vacuum packaged bearing the label at reach in cooler. Temperature 47°F. Operator discarded the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (68 F - Cold Holding) at reach in cooler drawer cook line. As per operator for less than two hours. Operator moved the raw beef to the walk-in cooler for rapid cooling.
Toxic substance/chemical improperly stored. Observed a spray bottle with soap stored at preparation table bar area.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in drawer reach in cooler unit at 226°F.
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. Form was provided.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is packaging raw chicken, raw beef, calamari, cooked octopus, cooked quinoa and cooked ground beef in reduced oxygen package.
Handwash sink not accessible for employee use at all times. Observed a container inside of the hand wash sink preparation area.
No paper towels or mechanical hand drying device provided at handwash sink at preparation area and bar area.
No soap provided at handwash sink at preparation area and bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed onion soup, chicken broth and risotto not properly date marked at walk in cooler, as per operator were made it three days ago.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water at hand wash sink shut down.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed single service container with no handle inside of salt container. The single service container was removed.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled at kitchen area.
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 salmon inside of vacuum packaged bearing the label at reach in cooler. Temperature 47°F. Operator discarded the product.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed spoon for desserts not properly protected at front counter.
Ice buildup in walk-in freezer.
Light shield damaged/in disrepair. Observed at walk in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed very slow draining water in hand wash sink preparation area.
Two Carbon dioxide/helium tanks not adequately secured. Observed bar area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet hand wash sink and from pipe under hand wash sink at preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping on preparation table.
Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour not identified by common names under oven.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed vacuum packaged food is missing the date and time of production. Per operator they use the vacuum packaged food in less than 48 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.