State records show only one South Florida restaurant kitchen was ordered shut last week.
However, there are definitely some honorable mentions, which we have listed below.
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Wally Caramel Restaurant was allowed to re-open following an ordered cleanup and re-inspection.
**WALLY CARAMEL RESTAURANT
4711 NW 14TH STREET
LAUDERHILL
ORDERED SHUT 2/19
13 VIOLATIONS FOUND
“Rodent activity present as evidenced by rodent droppings found. 1) 5 droppings by water heater in kitchen 2) over 20 dropping on cooking lids stored on dry storage shelves in kitchen. 3) over 10 droppings inside office located at front counter away from kitchen. 4) 2 droppings behind chest freezer in kitchen.”
“1 Dead roaches in bathroom located in kitchen.”
“Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reach in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. No preparation today.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reach in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table: Cooked rice 124F, rice and beans 110F (hot holding) 2) stove: Cooked stew 127F (hot holding) Per operator food cooked less than 4 hours ago. Instructions operator to reheat all foods to 165F or more.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Yellow food containers lids with soiled with grease (x2).”
“Plumbing system in disrepair at mop sink. Faucet do not open and observed sink clogged.”
**STYX SPORTS BAR
15346 WEST DIXIE HIGHWAY
NORTH MIAMI BEACH
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 2/10
23 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi mahi and salmon in the ROP thawed out. Stop sale was issued.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (52F - Cooling) stored in the reach in cooler over night, as per operator.”
“Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape over deep reach in freezer with approximately 10+ flies attached.”
“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying flies around the dry storage area, and 2 flying flies around the walk in cooler door entrance.”
“Dead roaches on premises. Observed 1 dead roach by the bar area, operator cleaned up the area.”
“Food not stored at least 6 inches off of the floor. Observed a metal tray on the floor of the walk in cooler with 3 metal pans of raw chicken on top. Advised operator that all food items needed to be 6 inches off the ground.”
“Food stored on floor. Observed buckets of bbq sauce stored on the floor in the kitchen.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (68F - Hot Holding) at the pizza station display window since 1:30pm, as per operator. Advise operator to use time as a public health control. e-mailed form to the operator. Observed chicken wings (87F - Hot Holding) stored by the fryers since 90 minutes before inspection, operator reheated chicken wings (178F - Reheating).”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast, raw shrimp and raw pork mixed inside the deep reach in freezer.”
**EL ATLACATL
466 SW 17TH ST.
MIAMI
INSPECTION DATE 2/19
34 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Operating with an expired Division of Hotels and Restaurants license.”
“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dry storage area: 2 live flying insects resting on a container with white pepper, 2 live flying insects on bag of pasta, 3 live flying insects on cans of pineapple, 3 live flying insects on Goya season packets, 22 live flying insects on shelf all located in prep area front of walk in coolers, 4 live flying insects in front counter near juice bar.”
“Dead roaches on premises. Observed 1 dead roach on floor in front of walk in freezer door, 1 dead roach on floor behind garbage can in between prep tables in prep area, and 1 dead roach on floor at front counter near register. Operator cleaned during the inspection.”
“Food with mold-like growth. See stop sale. Observed mold-like growth on bread inside walk in cooler.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (48 F - Cold Holding); cut cabbage (50 F - Cold Holding); raw beef (49 F - Cold Holding); chimichurri with fresh garlic (48 F). raw shell eggs (51 F - Cold Holding).”
“Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables. Discussed with the operator and provided the handout for the proper storage of food.”
“Bowl or other container with no handle used to dispense food. Observed scoop with no handle inside container of oil in kitchen, and inside container of flour in prep area.”
“Buildup of food debris/soil residue on equipment door handles. Observed handles at 2 door reach in cooler in kitchen soiled with old food debris.”
“Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of old food debris in prep area, kitchen, walk in cooler.”
“Cutting board has cut marks and is no longer cleanable. Observed all cutting boards in kitchen with cut marks and no longer cleanable. Repeat Violation.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shredded chicken (49 F - Cooling); As per employee, Shredded chicken was cooked the previous day.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked shredded chicken (49 F - Cooling). As per operator, was cooked the previous day.”
“Manager or person in charge lacking proof of food manager certification.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.”
**BISTRO 103
7707 NW 103RD ST.
HIALEAH GARDENS
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 2/23
27 VIOLATIONS FOUND
“Operating with an expired Division of Hotels and Restaurants license. Observed licensed expired on October 1, 2022.”
“Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead roaches below shelf stored at dishwashing area. Observed 1 dead roach located by ice machine.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout the kitchen soiled.”
“Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation area located across from cook line.”
“Floor soiled/has accumulation of debris. Observed floor soiled behind equipment at the kitchen.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line with accumulation of food debris. Observed microwave soiled at coffee station.”
“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 cooked rice (74F - Cooling); cooked white rice (94F - Cooling) at walk in cooler. As per employee, for more than 6 hours. Observed butter (46F - Cold Holding) at reach in cooler in the buffet area. As per manager, for more than 4 hours. Observed liquid eggs (45F - Cold Holding) at walk in cooler, as per manager, for more than 4 hours.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (45F - Cold Holding) at walk in cooler, as per manager, for more than 4 hours. Observed butter (46F - Cold Holding) at reach in cooler in the buffet area. As per manager placed there since early in the morning today.”