PEMBROKE PARK, Fla. – One Bal Harbour Resort & Spa touts itself on its website as a "hotel that overlooks everything" and having a "staff that overlooks nothing."
But according to state records, the staff seems to have overlooked a roach issue in a kitchen.
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State inspectors also found roach issues inside Miami's Best Latin American Grill in Sunrise.
All the places mentioned were allowed to re-open following ordered clean ups and re-inspections.
Below is a list of some of the violations found:
One Bal Harbour Resort & Spa
Banquet kitchen
10295 Collins Ave.
Bal Harbour
5 violations
"Roach activity present as evidenced by live roaches found. Observed 17 plus live roaches in kitchen area inside cardboard boxes, inside oven and onside of cooking grill."
"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad mix with feta cheese 51 degrees Fahrenheit and boiled eggs at 51 degrees Fahrenheit for less than 4 hours. Corrective action taken by operator to place items deeper in ice/ric."
"No proof of required state approved employee training provided for any employees."
Miami's Best Latin American Grill
12901 W. Sunrise blvd.
Sunrise
13 violations
"Roach activity present as evidenced by live roaches found. Observed 1 under the rice cooker at the end of the cook's line. 2 on the floor in front of the same rice cooker. 1 behind the bain marie cooler along a wall in the kitchen. 3 on the back wall of the kitchen. 1 on the floor outside the walk-in cooler. 2 under the hand sink in the rear of the establishment by the 3 compartment sink."
"Dead roaches on premises. Observed 2 dead roaches on the top shelf of the bain marie cooler along the back wall in the kitchen. 3 under the hand sink in the rear of the establishment by the 3 compartment sink. 1 under the soda machine at the front counter."
"Food stored in a container that previously held a toxic substance. See stop sale. Observed a raw ham marinating in a 5 gallon bucket that originally was used for detergent."
"Build-up of food debris, dust or dirt on nonfood-contact surface. Observed that the top shelf of the bain marie cooler along the back wall of the kitchen is soiled with food debris."
"No currently certified food service manager on duty with four or more employees engaged in food preparation/handling."