VILLAGIO
360 SAN LORENZO, Coral Gables FL 33146
Last inspected Mar 7, 2024 · 3 visits since August 2023
□ Not on the state's active licence list
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walk in cooler, cooked beef (46F - Cold Holding) as per chef cooked and stored in cooler 2/29/24(Thursday).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023057462 | Aug 21, 2023 | May 30, 2024 | $200 |
Inspection history
3 visits, newest first
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at bar soda dispensers, soiled with slime like substance.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed at bar dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walk in cooler, cooked beef (46F - Cold Holding) as per chef cooked and stored in cooler 2/29/24(Thursday).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station prep cooler, tomato sauce (60F - Cold Holding); smoked salmon (47F - Cold Holding); Italian sausage (45F - Cold Holding); Krab meat (44F - Cold Holding) as per chef prepped in the morning at about 11am. Observed at cook line reach in coolers, tomato dressing (48F - Cold Holding); cooked shrimp (46F - Cold Holding); fish (47F - Cold Holding); shrimp (47F - Cold Holding); calamari (48F - Cold Holding); bolognese sauce (47F - Cold Holding) as per chef chef prepped more than 4 hours ago. Chef placed items on ice to rapid cool. Observed at walk in cooler, cooked beef (46F - Cold Holding) as per chef cooked and stored in cooler 2/29/24(Thursday). See stop sale. Observed in walk in cooler, stuffed artichoke (45F - Cold Holding); cut tomatoes (47F - Cold Holding) as per chef was prepped less than 4 hours ago.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussel tags not maintained in order.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chefs thermometer not calibrating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at bar soda dispensers, soiled with slime like substance.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Chef did not know proper way to calibrate thermometer. Coached chef on proper calibration method and provided handout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tiramisu made on-site, as well as prepped beef and fish items in walk in cooler not date marked. Operator placed dates onto items.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed at bar dish machine.
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 12 packages of tuna still in vacuum packaging in reach in cooler thawing. Operator began to cut packages open to thaw.
Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom for employees at back of kitchen.
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board at front bread prep area.
Equipment and utensils not properly air-dried - wet nesting. Observed at containers stored to dry at dish machine area.
Food stored on floor. Observed 5 boxes of tomatoes stored on the floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of salt. Operator removed and placed correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line microwaves, soiled with grease and food build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled.
Time/temperature control for safety food thawed in an improper manner. Observed at back prep area, a box of chicken and container of frozen lentils thawing at room temperature.
Wet mop not stored in a manner to allow the mop to dry. Observed near employee bathroom.
Aug 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato sauce (56F - Cooling) at walk in cooler. As per chef, item was prepared on the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (48F - Cold Holding) at walk in cooler. As per chef, walk in cooler door was opened for approximately 15 minutes for restocking. Observed chicken broth (53F - Cold Holding) on ice at cook line. As per employee for approximately 30 minutes. Employee added ice to surrounding container. Observed raw breaded chicken (51F - Cold Holding) at reach in cooler at cook line. As per employee for approximately 30 minutes. Advised person in charge to take items to walk in freezer to rapidly chill. Observed salad dressing with fresh cut tomatoes (48F-50F - Cold Holding) on ice at expo area. As per chef for less than 1 hour. Employee added ice to surrounding container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Some mussel tags not marked with last date served.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with black substance at ware washing area.
Floor tiles missing and/or in disrepair. Observed at ware washing 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.