Don Camaron Seafood Grill & Market
Last inspected: Apr 16, 2026
6
Score
Don Camaron Seafood Grill & Market, located at 501 Nw 37 Ave in Miami, FL, underwent a high-risk inspection on April 16, 2026, resulting in a score of 6. This inspection identified 9 critical, 7 major, and 17 minor violations, including issues with food dispensing utensils, proper labeling of shellfish, and a malfunctioning cold holding unit. While some violations were corrected on-site, the facility has a historical pattern of medium-risk inspections.
17
Inspections
9
Critical latest
7
Major latest
17
Minor latest
Inspection History
Apr 16, 2026
Complaint Full
9 critical violations. 7 major violations. 17 minor violations.
View 33 violations
Basic - Bowl or other container with no handle used to dispense food. Outside storage container: bowl with handle stored inside a bag of flour. Steam table: cups with no handle stored inside pan with cooked whit rice and cooked yellow rice. **Corrected On-Site**
14-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed in the ceviche station reach in cooler: oysters inside a container without the tag. Operator states, " oysters removed from original box today, operator made a copy and placed into the container.
01C-06-5
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. Small cook area: small reach in cooler ambient temperature 51F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. Seafood prep area: 2 dead roaches on the floor: Back area cookline: 1 dead roach on the floor. By the large mixer nearby the walk in cooler: 1 dead roach on the floor behind the large mixer Prep table in front of the main cookline: 1 dead roach by on the table by a container without wrapped utensils. Small cook area: 1 dead fly inside the reach in cooler with bottled sodas and water bottles.
35A-03-4
Basic - Floor area(s) covered with standing water. Observed throughout the establishment prep areas, kitchen area, and by the outside storage container
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer: cases of chicken stored on the floor underneath shelves. Walk in cooler: containers with peeled carrots stored on the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Hole in or other damage to wall. Bottom of wall by the prep area cookline. Outside storage container wooden wall in disrepair.
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Main cookline: gaps /missing at least 1 hood filter.
14-42-4
Basic - In-use tongs stored on garbage can by the cook line handle between uses. Operator placed inside the three compartment sink to be cleaned, **Corrective Action Taken**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in the small cook area, ambient temperature 51F reach in cooler.
05-09-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Back area by the dry goods storage container outside
36-64-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.
35B-05-4
Basic - Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. Delivery, left in the kitchen: oysters (57-58F - Cold Holding), as per operator, received 30 minutes before the inspection, Operator placed inside the walk cooler, second temperature 20 minutes later, oysters (49-51F - Cooling)
03A-24-5
Basic - Reach-in freezer in the seafood prep area interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the prep kitchen.
36-27-5
Basic - Water leaking from pipe at the hand washing sink in the seafood prep area.
29-11-4
High Priority - Dented/rusted cans present. See stop sale. Observed in the back storage area: whole peeled tomatoes inside a dented can on the shelf.
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands. Inspector coached employee. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects found. Dining room: 2 live flies landed on tables. Ceviche area, by the glass display: approximately 4 live flies on flying throughout the area and 1 on the glass display case. Seafood prep area: 4 live flies resting on the prep table and 2 live flies on the prep sink. Main kitchen: 2 live flies flying throughout the warewash and cook line area.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above beverages mixes. Discussed with the operator and provided the handout for the proper storage of food **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ceviche bar area: tres leches and Hawaiian leches, dated 4/2. Operator discarded.
02C-01-5
High Priority - Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee ( cook) doing multiple tasks without removing gloves, instructed employee on proper method **Repeat Violation**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. small cook area: ham (49F - Cold Holding); pork base (52F - Cold Holding); fully cooked pork (54F - Cold Holding); mozzarella cheese (49F - Cold Holding); As per operator, placed inside the reach in cooler over night for the last 4 days ago.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small cook area: ham (49F - Cold Holding); pork base (52F - Cold Holding); fully cooked pork (54F - Cold Holding); mozzarella cheese (49F - Cold Holding); As per operator, stored inside the reach in cooler overnight.
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands.
53B-15-4
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. Inspector emailed for to the operator in English and Spanish. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All food storage containers soiled, dry storage area. Cutting boards on the flip-top reach in cooler soiled.
22-02-4
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing DOB: Bryan, Greisy, Kiara, Kenny, Delhi's, Jorge P., Pedro L., Isacc, Johana
53B-10-4
Intermediate - Several oyster tags not marked with last date served. 4/4/26 harvest date. Operators were not sure if the dates on some tags were the date started using or the last day used. Discussed with both operators the proper method.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Main kitchen area: spray bottle with multi-surface cleaner not labeled
41-17-4
6
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at rack by entrance of kitchen. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed box with fish not stored at least 6 inches off of the floor at walk in freezer.
08B-47-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves, instructed employee on proper method. **Repeat Violation**
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fettuccine and cooked shrimp held more than 24 hours not properly date marked at reach in cooler across cook line.
02C-02-5
61
Dec 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen. - From follow-up inspection 2025-09-26: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-09-26: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen. **Repeat Violation** - From follow-up inspection 2025-09-26: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. - From follow-up inspection 2025-09-26: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
36-27-5
82
Sep 26, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen. - From follow-up inspection 2025-09-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-09-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen. **Repeat Violation** - From follow-up inspection 2025-09-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. - From follow-up inspection 2025-09-26: **Time Extended**
36-27-5
Intermediate - - From initial inspection : 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 certification expired for Kenny Robaina Gonzalez on 4/1/2025, Greisy Camejo Expired on 4/1/2025, Yaime Sosa expired on 4/1/2025. - From follow-up inspection 2025-09-26: **Time Extended**
53B-14-5
74
Sep 16, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at preparation area across cook line.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reach in coolers at kitchen.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed it. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
36-27-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed ; Dishwasher (Chlorine 0ppm)
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee partake on multiple tasks without changing gloves. Instructed employee on proper method.
12A-07-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over scallops at reach in freezer near the walk in cooler.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located at table across 3 compartment sink.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 certification expired for Kenny Robaina Gonzalez on 4/1/2025, Greisy Camejo Expired on 4/1/2025, Yaime Sosa expired on 4/1/2025.
53B-14-5
27
Jun 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in hood filters. **Warning** - From follow-up inspection 2025-06-04: **Time Extended**
14-42-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-06-04: **Time Extended**
05-08-4
86
Jun 3, 2025
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside containers in rice at steam table. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents near cook line and above preparation table across from 3 compartment sink soiled with black substance. **Warning**
36-34-5
Basic - Food stored on floor. Observed container of raw clams and raw salmon stored on floor at walk in freezer. **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in hood filters. **Warning**
14-42-4
Basic - Interior of oven has accumulation of food debris. Observed inside oven at cook line. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer provided at reach in cooler drawers at cook line. **Warning**
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open bottle water being stored inside reach in cooler across from dishwasher machine. Manager removed and discarded during inspection. **Corrected On-Site** **Warning**
12B-13-4
Basic - Outer openings not protected during operation. Observed bay doors at seafood market area opened during inspection. Advised manager to maintain doors closed to install air curtains. **Warning**
35B-05-4
Basic - Oysters removed from original container for long-term storage. Observed inside walk in cooler. Coached manager on proper procedure. **Warning**
01C-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at preparation coolers at cook line. **Warning**
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 150ppm) underneath steam table beside cook line. **Warning**
21-08-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken soup inside reach in cooler 92F according to manager more than 3 hours cooling . **Warning**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over salsa at produce walk in cooler. Manager rearranged products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (48F - Cold Holding) at room temperature across from ware washing area. As per employee, less than 4 hours. Observed raw salmon (45F - Cold Holding) Observed pooled eggs (60F - Cold Holding) at room temperature. As per manager, less than 2 hours. Employee added ice to surrounding container. Observed cooked chicken (47F - Cold Holding) at 3 door prep cooler at cook line. As per manager, less than 2 hours. Observed raw mixed seafood (68F - Cold Holding) at walk in cooler. As per manager, less than 2 hours. Manager removed lid from product. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (128F - Hot Holding) at hot box. As per manager, less than 4 hours. Manager voluntarily discarded product. Observed fries (117F - Hot Holding) at room temperature at cook line. Observed mashed potatoes (128F - Hot Holding) at expo steam table. Manager took product to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) next to steam table area. **Warning**
41-27-4
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. Printed and provided manager with clean up procedures. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink next to dishwashing area. Manager cleaned properly during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of minimum hot holding temperature. **Warning**
53A-14-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at cook line. **Warning**
27-16-4
16
Mar 3, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
47
Dec 2, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Aug 28, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Basic - Bowl or other container with no handle used to dispense food. Observed small cups inside seasoning bottles at the dry storage area. Operator removed immediately. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed black microwave next to cook line with food debris on door handle. Operator wiped down. **Corrected On-Site**
23-24-4
Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs at the cook line oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under neath cutting board and ceviche bar. Operator removed immediately. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of black microwave soiled. Operator wiped down immediately. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filters soiled. Observed reach in cooler gaskets soiled across cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old label on plastic container at the dry rack station. Operator removed and washed, rinsed, and sanitized container. **Corrected On-Site**
16-46-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (117F - Hot Holding) inside hot box located near back prep area. Operator took product out and began to reheat to appropriate parameter. **Corrective Action Taken**
03B-01-6
61
Jun 20, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back storage area with soiled interior. Operator discarded ice and began to deep clean ice machine. **Corrective Action Taken**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside container of salt in back prep area. Operator removed immediately. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located next to walk in cooler soiled.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 86F at back cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel underneath white cutting board at ceviche bar. Operator removed immediately. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located near front cook line with soiled interior. Operator wiped down immediately. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station in back. Observed reach in coolers in back prep area with soiled gaskets. **Repeat Violation**
23-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at back prep table. **Repeat Violation**
22-02-4
64
May 28, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside white rice container at steam table. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located in back prep area with cut marks and no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed floor near cook line soiled. Operator brooked and mopped floor immediately. **Corrected On-Site**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line in back area. Operator removed immediately. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located at front bar area soiled. Observed hood filter soiled at the cook line.
23-03-4
Basic - Plumbing system in disrepair. Observed pipe underneath three compartment sink leaking water.
29-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled located at the prep table. Operation washed, rinsed, and sanitized. **Corrected On-Site**
22-02-4
67
Apr 10, 2024
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
20
Aug 17, 2023
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
86
Aug 16, 2023
Complaint Full
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish inside ROP not cut and defrosted inside drawer. Operator immediately made incisions. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation area.
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 plastic water bottle inside walk in fish cooler. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed broken door at bottom of reach in cooler near back kitchen area. **Repeat Violation**
14-11-5
Basic - In-use knife/knives stored in between pieces of equipment. Observed two knives between reach in coolers. Operator removed knives and washed, rinsed, and sanitized.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board in back prep area. Operator removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at ceviche bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan near back food prep area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old label on plastic container near back food prep area. Operator removed. **Corrected On-Site**
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler outside with rusted shelves.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in prep tables. Operator removed immediately. **Corrected On-Site**
21-12-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed female employee entering back kitchen and touched garbage bin with gloves on. Went to food prep area and grabbed a wet wiping cloth. Operator told employee to wash hands thoroughly and put on a new set of gloves. Observe same employee touching apron with gloves on. **Corrective Action Taken**
12A-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils inside standing water in back kitchen area. Operator discarded water. **Corrected On-Site**
10-05-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over fish (dolphin) inside walk in cooler. Operator moved and placed underneath fish. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swai (54F - Cold Holding); dolphin (52F - Cold Holding); shrimp (56F - Cold Holding) oysters (49F - Cold Holding); calamari rings (51F - Cold Holding); seafood mix (52F - Cold Holding) inside walk in cooler in back prep area. According to the chef , the walk in cooler was working properly at earlier hours, so the food was out of temperature for less than 4 hrs. Food was transferred to a different walk in cooler and final temperature was Swai (41F - Cold Holding) seafood mix ( 42F - Cold Holding) calamari rings ( 41 F - Cold Holding) oysters (38F - Cold Holding). Observed swai (54F - Cold Holding); salmon (56F - Cold Holding); shrimp (49F - Cold Holding) at kitchen drawer. Operator placed ice to bring temperature down and temperature was at salmon (43F - Cold Holding); swai (41F - Cold Holding); shrimp (42F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish croquettes (104F - Hot Holding); rice and beans (125F - Hot Holding) fried fish (119F - Hot Holding). Operator reheated products and temperatures were fish croquettes (189F - Reheating); fried fish (161F - Reheating) and rice and beans (203F - Hot Holding) **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in food prep area in back blocked off by boxes of fish. Operator moved immediately. **Corrected On-Site**
31A-09-4
25
Mar 9, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the fish preparation table.
21-12-4
Basic - Open dumpster lid.operator closed it. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Ox tail in standing water. Operator removed the water. **Corrected On-Site**
06-01-5
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired Oct 2022.Operator printed it and displayed it. **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Operator removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.Also observed reach in cooler gasket soiled at the kitchen area. **Repeat Violation**
23-03-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled a dirty Plato to the wash area and returned to the front count without washing her hands.
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beans (53 F - Cold Holding) at the walk in cooler . As per operator beans were cooked yesterday night. Stop sale was issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans (53 F - Cold Holding) at the walk in cooler . As per operator beans were cooked yesterday night.
03A-02-5
45
Oct 20, 2022
Routine - Food
6 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
70
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