BLACK MARKET MIAMI

Violations (20)

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of shrimp ceviche inside preparation cooler with date marking exceeding 7 days.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (65F - Cold Holding); fish sticks (63F - Cold Holding) at preparation cooler across from fryers. As per employee, product placed inside unit less than 3 hours prior. Discussed with manager proper cold holding parameters.

  High Priority

• 41-18-4CriticalCorrected on site

  Warewashing sanitizing solution exceeding the maximum concentration allowed.

  High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartments sink quaternary solution 400+ppm. Operator add more water the solution recheck 200 ppm. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef patties at walk in cooler. Manager reorganized products. **Corrected On-Site**

  High Priority

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of shrimp ceviche inside preparation cooler with date marking exceeding 7 days. Discussed proper timeframe for cooked or opened products with manager.

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Coached employee on proper glove changing procedures.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Coached employee on proper glove changing procedures.

  High Priority

• 36-11-4

  Floors not maintained smooth and durable.

  Basic - Floors not maintained smooth and durable. Observed floor in disrepair at walk in cooler entrance.

  Basic

• 36-24-5

  Hole in or other damage to wall. Dishwasher area.

  Basic - Hole in or other damage to wall. Dishwasher area.

  Basic

• 10-12-5

  In-use ice scoop stored on soiled surface between uses.

  Basic - In-use ice scoop stored on soiled surface between uses.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. Bar area.

  Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning.

  Basic

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink front counter area. Operator removed during inspection. **Corrected On-Site**

  Intermediate

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Alexandra expired.

  Intermediate

• 51-11-4

  Carbon dioxide/helium tanks not adequately secured.

  Basic - Carbon dioxide/helium tanks not adequately secured.

  Basic

• 16-28-4

  Two-compartment sink used for warewashing. Discussed with manager proper warewashing at 3 compartment sink.

  Intermediate - Two-compartment sink used for warewashing. Discussed with manager proper warewashing at 3 compartment sink.

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair.

  Basic

• 14-74-7

  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.

  Basic - 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 ambient temperature at preparation cooler across from fryers at 63F. Manager called repair technician during inspection. **Corrective Action Taken**

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage inside reach in cooler at fryer area.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Located behind reach in cooler and 3 compartment sink also inside walk in freezer.

  Basic - Floor soiled/has accumulation of debris. Located behind reach in cooler and 3 compartment sink also inside walk in freezer.

  Basic