SARDOMARE
31 NW 9 ST #4, Miami FL 33136
Last inspected Nov 19, 2024 · 4 visits since July 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.
4 inspections, one direction. The current grade is the worst on 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
4 visits, newest first
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Parsley, 45 f inside RIC person in charge placed the parsley inside another cooler with ice bag on top.
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 probe thermometer provided to measure temperature of food products.
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.
Show the remaining 10 findings ▾
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Drain cover(s) missing. Under three compartment sink.
No Heimlich maneuver/choking sign posted.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Stored food not covered. Most cooked foods inside kitchen coolers.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
No child labor law poster. For reporting purposes only.
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
Show 16 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Drain cover(s) missing.
Floor soiled/has accumulation of debris. Under three comp sink.
Food stored on floor. Observed box of tomato sauce on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove top.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
Soiled dry wiping cloth in use.
Stored food not covered. Cook pasta inside RIC.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Drain cover(s) missing. Under Three compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.
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.