Brasserie Central
Last inspected: Feb 20, 2024
82
Score
Inspectors have visited Brasserie Central four times, with records going back to 2022. The newest entry in the record is dated Feb 20, 2024. A low risk rating suggests inspectors haven't found much to be concerned about lately. Public records show no inspections at Brasserie Central since Feb 20, 2024, so this file may not reflect current conditions.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly 15 violations before.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded three times.
Brasserie Central's latest score of 82 sits above the Coral Gables average of 68. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 20, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at approximately 155 F, gauge. 125 thermometer. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-20: Observed at approximately 152F, gauge Operator set up 3 compartment sink, multi quat 300ppm. **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal strips or non reversible thermometer available. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
16-62-1
82
Feb 10, 2023
Complaint Full
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium solution at 3 compartment sink at 400ppm. **Repeat Violation**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patty (70F - Cold Holding) at room temperature at at cook line. As per employee for less than 1 hour. Employee placed items inside reach in cooler drawers. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over artichokes at front preparation area.
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at hand sinks at cook line and bar.
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse at 152F at hot water sanitizing dish machine. **Repeat Violation**
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Employee replenished paper towels. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar and near cook line.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent heavily soiled with accumulated dust at preparation area. Observed ceiling soiled with accumulated dust at ware washing area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich preparation area. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cups on preparation table at front counter area.
12B-07-4
Basic - Food stored on floor. Observed bag of onions stored on floor near hand sink at ware washing area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at preparation area. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sink near espresso machine soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef patties thawing at room temperature at cook line.
06-01-5
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
36-50-4
25
Jan 27, 2023
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizing bucket quaternary solution concentration at 400 ppm The chef diluted the concentration to 150 ppm
41-15-5
High Priority - Toxic substance/chemical improperly stored. Observed sanitizing bucket stored on top of the pastry preparation table The chef moved the sanitizing bucket to a lower location. **Corrected On-Site**
41-10-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the final rinse temperature at 150 F Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-56-4
Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brushes used at the pastry area Brushes were replaced **Corrected On-Site**
14-14-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board in the back kitchen area. Wiping cloth was removed **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the dishwashing hand wash sink Observed no paper towels **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Observed in the walk in freezer two containers of frozen food not covered. The chef covered the food. **Corrected On-Site**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the back kitchen area **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cutting board of the front counter kitchen , located by the bread press **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone inside an aluminum bowl the the meat cutting preparation area and on the first shelf of the bread press area of the front counter kitchen
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed sugar bag stored on the floor of the dry storage area. Chef placed the bag to a new location **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at the front counter kitchen. Water temperature 87F
10-07-4
39
Aug 17, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by the prep area cook line, boiled eggs (49F - Cold Holding). As per operator, holding less than 30 minutes, the operator removed the eggs to the cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the drainer inside the bar hand wash sink. The operator removed the item. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Stored food not covered. Observed breads inside the walk in freezer not covered.
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand washing sign at the hand sink by the dishwasher area.
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed by the cook line.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen vents dusty. **Repeat Violation**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. Observed foods stored on the floor in the freezer.
08B-47-4
58
Frequently Asked Questions
When was Brasserie Central last inspected?
The most recent health inspection at Brasserie Central on file is from Feb 20, 2024. The public record contains four inspections in total.
What is the most common violation at Brasserie Central?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Brasserie Central.
How does Brasserie Central compare to other restaurants in Coral Gables?
Brasserie Central most recently scored 82 out of 100, which is higher than the Coral Gables average of 68.
Has Brasserie Central's inspection record improved over time?
Yes. Recent inspections at Brasserie Central have averaged around two violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Brasserie Central means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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