SMOOTHIE SPOT 8ST
13810 SW 8 ST, Miami FL 33184 · 305 456 7556
Last inspected Jul 24, 2026 · 16 visits since September 2023
AUG 24
JAN 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B 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. Observed no written procedures for vomit/diarrhea events available. Discussed and provided form with operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025032418 | Jan 31, 2025 | Aug 20, 2025 | $300 |
| 1--2024033339 | Feb 28, 2024 | Dec 13, 2024 | $400 |
Inspection history
16 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food not separated from ready-to-eat food during preparation. Observed inside reach in cooler raw shell eggs stored over cooked noodles and pico de gallo. Employee stored shell eggs on bottom shelf under ready to eat food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of grill cooked sweet potatoes (122F - Hot Holding); cooked potatoes (115F - Hot Holding) According to cook prepared 90 minutes prior. Employee put food to reheat on top of flat grill.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up 3 compartment correctly, wash rinse and sanitize in correct order.
Show the remaining 2 findings ▾
Food stored on floor. Observed box with spinach stored on the kitchen floor. Operator stored six inches above the floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen.
Sep 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cold table pico de gallo (49F - Cold Holding); corn (45F - Cold Holding); cooked beets (50F - Cold Holding); cooked carrots (51F - Cold Holding); shredded mozzarella (55F - Cold Holding); cut cherry tomatoes (52F - Cold Holding); boiled eggs (53F - Cooling); feta cheese (51F - Cold Holding) as per operator for less than 2 hrs.
Ceiling tile missing. Observed 2 ceiling tiles missing over cook line at kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board at front counter.
Water leaking from pipe and/or faucet/handle. Observed spray hose at prep sink leaking.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to kitchen entrance. Operator removed the towel.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed shredded beef stored inside non food grade bag inside reach in freezer at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cold table pico de gallo (49F - Cold Holding); corn (45F - Cold Holding); cooked beets (50F - Cold Holding); cooked carrots (51F - Cold Holding); shredded mozzarella (55F - Cold Holding); cut cherry tomatoes (52F - Cold Holding); boiled eggs (53F - Cooling); feta cheese (51F - Cold Holding) as per operator for less than 2 hrs.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed on steam table at front counter sweet potato (43F - Reheating); cooked chicken (106F - Reheating) as per operator for less than 2 hrs. Operator reheated products. Retest sweet potato (170F - Reheating); cooked chicken (167F - Reheating)
Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed mop sink water 80F.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed triple sink water 80F at kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink behind register at front counter. Operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Chobel and Dayana both hired for more than 60 days no proof of employee training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 80F on both hand sink sat front counter. Observed water 80F on hand sink at kitchen area.
Ceiling tile missing. Observed 2 ceiling tiles missing over cook line at kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup on prep table next to kitchen entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table next to kitchen entrance. Operator removed the phone.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in cooler with ice build next to flat grill.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between prep tables at kitchen. Operator removed the knives.
In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board at front counter.
Single-service articles not stored inverted or protected from contamination. Observed single service bowls not inverted on shelve over smoothie station.
Water leaking from pipe and/or faucet/handle. Observed spray hose at prep sink leaking.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to kitchen entrance. Operator removed the towel.
Jul 17, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 81F at triple sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling tile missing. Observed 2 ceiling tiles missing over cook line.
No hot running water at mop sink. Observed water 79 F at mop sink.
Jul 16, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 20+ rodent droppings behind reach in cooler next to cook line. Observed 10+ rodent droppings behind reach behind reach in cooler condenser. Observed 8+ rodent droppings under plastic storage shelve across restrooms. Observed 4+ rodent droppings inside storage case on plastic storage shelves across restrooms. Observed 8+ rodent droppings inside side storage box with plastic bags on plastic storage shelves across restrooms. Observed 1 rodent droppings inside ladies restroom behind trash can. Observed 4+ rodent droppings under mop sink. Observed 2 rodent droppings under cold table at front counter.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 81F at triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink behind warmer at front counter. Observed behind steam table at front counter.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling tile missing. Observed 2 ceiling tiles missing over cook line.
Hole in or other damage to wall. Observed lower walls on hallway leading to restroom in disrepair.
No hot running water at mop sink. Observed water 79 F at mop sink.
Jul 15, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 20+ rodent droppings behind reach in cooler next to cook line. Observed 10+ rodent droppings behind reach behind reach in cooler condenser. Observed 8+ rodent droppings under plastic storage shelve across restrooms. Observed 4+ rodent droppings inside storage case on plastic storage shelves across restrooms. Observed 8+ rodent droppings inside side storage box with plastic bags on plastic storage shelves across restrooms. Observed 1 rodent droppings inside ladies restroom behind trash can. Observed 4+ rodent droppings under mop sink. Observed 2 rodent droppings under cold table at front counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Butter cups (78F - Cold Holding) under cold table at front counter. As per operator for more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring mix (54F - Cold Holding); pico de gallo (49F - Cold Holding); corn (50F - Cold Holding); shredded mozzarella (53F - Cold Holding); feta cheese (52F - Cold Holding) as per operator for less than 4 hrs. Observed Butter cups (78F - Cold Holding) under cold table at front counter. As per operator for more than 4 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (123F - Hot Holding); sweet potatoes (120F - Hot Holding); on steam table at front counter.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed water 81F at triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink behind warmer at front counter. Observed behind steam table at front counter.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food. Observed bowl inside chocolate protein powder under cold table at front counter.
Ceiling tile missing. Observed 2 ceiling tiles missing over cook line.
Food stored on floor. Observed half case of water bottles stored on floor behind front counter. Operator placed at 6 inches from the floor.
Hole in or other damage to wall. Observed lower walls on hallway leading to restroom in disrepair.
No hot running water at mop sink. Observed water 79 F at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled next to kitchen entrance.
Jan 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded.
0 High priority7 Intermediate5 Basic
Show 12 findings ▾
No certified food manager for establishment. 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 no certified manager for establishment. As per employee as of two months there is not a manager for establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemicals test kit was provided.
No hot running water at three-compartment sink. Observed water at triple sink 72 F.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to triple sink.
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. Discussed and provided via email.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Daily hired for more than 60 days without employee training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 72F at all hand wash sinks.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Observed wall Observed lower walls of hallway heading to restrooms in disrepair.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed at washing area.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter behind steam table.
No hot running water at mop sink. Observed water at mop sink 73 F.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority10 Intermediate6 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). As per employee no chlorine was available to sanitize. Employee went to buy chlorine during inspection. Retest Triple Sink (Chlorine 100ppm)
Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used as liner for frotein powders at smoothie station. Observed Nonfood-grade bags used to store veggies inside reach in cooler.
Raw animal food stored over or with unwashed produce. Observed raw salmon stored over broccoli inside reach in cooler. Employee properly arranged products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (55F - Cold Holding); spring mix (52F - Cold Holding); pico de gallo (51F - Cold Holding); corn (47F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); feta cheese (50F - Cold Holding); goat cheese (53F - Cold Holding) at front counter. As per employee for approximately 2 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (111F - Hot Holding); cooked veggies (124F - Hot Holding); cooked mushrooms (127F - Hot Holding); sweet potatoes (95F - Hot Holding) on steam table at front counter. As per operator for approximately 1.5 hrs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board heavily soiled with black mold-like substance on prep table at kitchen.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed ginger shots made with fresh squeezed lemon, ginger and turmeric for self-serve at front counter.
No certified food manager for establishment. 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 no certified manager for establishment. As per employee as of two months there is not a manager for establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemicals test kit was provided.
No hot running water at three-compartment sink. Observed water at triple sink 72 F.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to triple sink.
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. Discussed and provided via email.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sani tabs or chlorine available at the premises. Employee went to buy chlorine during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Daily hired for more than 60 days without employee training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 72F at all hand wash sinks.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Observed wall Observed lower walls of hallway heading to restrooms in disrepair.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed ginger shots for self-serve lacking proper labeling.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed at washing area.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter behind steam table.
No hot running water at mop sink. Observed water at mop sink 73 F.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board heavily soiled at kitchen.
Handwash sink used for purposes other than handwashing. Observed plates stored inside hand sink next to triple sink at kitchen. Employee removed the items.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Water leaking from pipe and/or faucet/handle. Observed water leak in from handle at triple sink.
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter pico de gallo (45F - Cold Holding); feta cheese (48F - Cold Holding); salmon (50F - Cold Holding); tuna salad (50F - Cold Holding); cut cherry tomatoes (50F - Cold Holding); boiled eggs (45F - Cold Holding). As per employee for 2 hrs. Employee added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground turkey (112F - Hot Holding); cooked chicken (124F - Hot Holding) on flat grill at kitchen. As per employee for an hour. Employee turned on grill for reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board heavily soiled at kitchen.
Handwash sink used for purposes other than handwashing. Observed plates stored inside hand sink next to triple sink at kitchen. Employee removed the items.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans, cooked lentils, cooked ground turkey and chick peas without date mark. As per employee for approximately 2 days. Employee date marked during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl without handle inside coconut flakes container at smoothie station. Employee removed the bowl.
In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board on prep table at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef 61F - Cold Holding thawing at room temperature next to triple sink. As per employee for approximately 2 hrs. Employee started food preparation.
Water leaking from pipe and/or faucet/handle. Observed water leak in from handle at triple sink.
Apr 29, 2024□ 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 ▾
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 cooler in disrepair at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Water leaking from pipe and/or faucet/handle. Observed spray hose leaking at utility sink next to flat grill.
Wet mop not stored in a manner to allow the mop to dry.
Feb 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding); corn salad (52F - Cold Holding); boiled eggs (49F - Cold Holding); tuna salad (50F - Cold Holding); cut tomatoes (54F - Cold Holding); shredded cheese (50F - Cold Holding); spinach (50F - Cold Holding) at display cooler at front counter. As per employee for approximately 2 hours.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test for chlorine provided.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training provided for employees Ana, Gretel and Juan all hired more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans, cooked ground turkey, cooked lentils, cooked garbanzos not date mark. As per employee was prepared more than 24 hrs.
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 cooler in disrepair at kitchen area.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
In-use ice scoop stored on soiled surface between uses. Observed 2 ice scoops stored over ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knife stored between 2 prep tables across flat grill.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Water leaking from pipe and/or faucet/handle. Observed spray hose leaking at utility sink next to flat grill.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to coffee machine at front counter.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority7 Intermediate15 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat flour tortillas inside reach in cooler next to ice machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding); corn salad (52F - Cold Holding); boiled eggs (49F - Cold Holding); tuna salad (50F - Cold Holding); cut tomatoes (54F - Cold Holding); shredded cheese (50F - Cold Holding); spinach (50F - Cold Holding) at display cooler at front counter. As per employee for approximately 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (110F - Hot Holding) on steam table at front counter. As per employee for approximately an hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board at front counter soiled with black mold like substance.
Handwash sink used for purposes other than handwashing. Observed blue bucket stored inside hand wash sink at front counter.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test for chlorine provided.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training provided for employees Ana, Gretel and Juan all hired more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans, cooked ground turkey, cooked lentils, cooked garbanzos not date mark. As per employee was prepared more than 24 hrs.
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 cooler in disrepair at kitchen area.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table at front counter. Employee removed the phone.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers wet nesting on shelve under preparation table.
Food stored on floor. Observed box of rice stored on floor between flat grill and reach in cooler. Employee placed the products 6 inches from floor.
In-use ice scoop stored on soiled surface between uses. Observed 2 ice scoops stored over ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knife stored between 2 prep tables across flat grill.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside clear door reach in cooler. Employee removed the drink.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken 41 F, raw beef 37F and raw ground turkey 41F thawing at ambient temperature inside triple compartment sink.
Water leaking from pipe and/or faucet/handle. Observed spray hose leaking at utility sink next to flat grill.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to coffee machine at front counter.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lentils, cooked ground turkey, cooked beef, guacamole, pico de gallo, corn mix, tuna salad cut tomatoes all without date markings located at both standing reach in cooler units at kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed waste receptacle uncovered at ladies room.
Equipment in poor repair. Observed smoothie reach in cooler unit not working properly.
Missing drain plug at dumpster.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not hanging dry at mop sink.
Sep 29, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine at 200 plus ppm. Operator discarded the solution and made new one reading at 50 ppm.
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. Observed no written procedures for vomit/diarrhea events available. Discussed and provided form with operator.
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 no proof of employee agreement available. Discussed and provided form with operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lentils, cooked ground turkey, cooked beef, guacamole, pico de gallo, corn mix, tuna salad cut tomatoes all without date markings located at both standing reach in cooler units at kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed waste receptacle uncovered at ladies room.
Equipment in poor repair. Observed smoothie reach in cooler unit not working properly.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed sign on handwash sink with hand wash only text next to 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not hanging dry at mop sink.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority7 Intermediate14 Basic
Show 26 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soap bottle then engaging in food preparation without changing gloves. Instructed operator the correct procedure.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked lentils (46F - Cold holding); cooked ground turkey (45F - Cold Holding); cooked beef (45F - Cold Holding); raw beef (45F - Cold Holding) as per operator from the previous day inside sliding doors reach in cooler at kitchen area. Also spinach (68F - Cold Holding) inside reach in cooler at smoothie station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils (46F - Cold holding); cooked ground turkey (45F - Cold Holding); cooked beef (45F - Cold Holding); raw beef (45F - Cold Holding) as per operator from the previous day inside sliding doors reach in cooler at kitchen area. Also spinach (68F - Cold Holding) inside reach in cooler at smoothie station.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (115F - Hot Holding); ground turkey (112F - Hot Holding); cooked beef (120F - Hot Holding); sweet potato (123F - Hot Holding); cooked mushroom (122F - Hot Holding); green rice (110F - Hot Holding); brown rice (126F - Hot Holding) as per operator for hrs on steam table at front counter.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine at 200 plus ppm. Operator discarded the solution and made new one reading at 50 ppm.
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. Observed no written procedures for vomit/diarrhea events available. Discussed and provided form with operator.
Handwash sink not accessible for employee use at all times. Observed metal container and plastic spatula inside hand wash sink and a plastic container blocking acces to hand wash sink next to 3 compartment sink. Also a bucket inside hand wash sink next to 3 compartment sink at front counter. Operator removed the items from both hand wash sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided.
No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink. Also no paper towel at mens rooms. Operator provided the paper towels.
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 no proof of employee agreement available. Discussed and provided form with operator.
No soap provided at handwash sink next to 3 compartment sink. Also no soap at the mens room. Operator provided the soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lentils, cooked ground turkey, cooked beef, guacamole, pico de gallo, corn mix, tuna salad cut tomatoes all without date markings located at both standing reach in cooler units at kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed waste receptacle uncovered at ladies room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on food prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table across stove. Employee removed the phone.
Equipment in poor repair. Observed smoothie reach in cooler unit not working properly.
Food stored on floor. Observed rice bag and water plastic bottles stored on floor between flat grill and rice cooker station. Operator removed from the floor the items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle inside black pepper container in kitchen area.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in any of the cold units.
No handwashing sign provided at a hand sink used by food employees. Observed sign on handwash sink with hand wash only text next to 3 compartment sink.
Old labels stuck to food containers after cleaning. Observed old labels in cleaned plastic containers located on storage shelve under prep table.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not hanging dry at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth not stored in sanitizing solution, one on reach in freezer at front counter and the other one on the smoothie station.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucker stored on floor at kitchen 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.