MILA MIAMI

Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of ROP raw fish at walk in cooler. As per Chef, products placed inside ROP more than 48 hours prior. **Repeat Violation**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed packages of ROP raw fish at walk in cooler. As per Chef, products placed inside ROP more than 48 hours prior.

High Priority

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored in container of flour. Chef removed item. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holster soiled.

Basic

Unclean building components, attachments or fixtures.

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan cover soiled.

Basic

Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

Intermediate - Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed ROP packages of raw ground beef at reach in freezer, ROP of raw whole and filet fish, at walk in cooler, ROP of king crab at walk in freezer. As per date marking and Chef, products remain inside ROP for more than 48 hours.

Intermediate