Sardomare

31 Nw 9 St #4, Miami, FL 33136

Seafood

Last inspected: Nov 19, 2024

Score

High Risk

Sardomare, located at 31 NW 9 St #4 in Miami, FL, underwent a high-risk inspection on November 19, 2024, with a score of 37. This inspection resulted in one critical violation, four major violations, and five minor violations. While this recent inspection indicated a high-risk status, Sardomare's inspection history of five scored inspections shows a pattern of mostly low-risk outcomes.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 19, 2024

Routine - Food

1 critical violation. 4 major violations. 5 minor violations.

View 10 violations

Employee Health Policies Present

FL-03

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Hands Clean and Properly Washed

FL-08

Food Obtained from Approved Sources

FL-11

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

Equipment Adequate to Maintain Product Temperature

FL-29

Washing Fruits and Vegetables

FL-42

Plumbing Maintained; Sewage Disposal

FL-51

Aug 22, 2024

Routine - Food

6 major violations. 10 minor violations.

View 16 violations

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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

16-37-1

Intermediate - No probe thermometer provided to measure temperature of food products.

05-08-4

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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

05-13-5

Intermediate - Probe thermometer not used to ensure proper food temperatures.

05-10-4

Basic - Floor soiled/has accumulation of debris. Under three comp sink.

36-73-4

Basic - Food stored on floor. Observed box of tomato sauce on kitchen floor.

08B-38-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove top.

23-03-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.

22-16-4

Basic - Soiled dry wiping cloth in use.

21-10-4

Basic - Stored food not covered. Cook pasta inside RIC.

08B-12-5

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

21-09-4

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

24-05-4

Basic - Drain cover(s) missing.

29-18-4

Aug 7, 2023

Routine - Food

1 minor violation.

View 1 violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Jul 19, 2023

Routine - Food

2 major violations. 5 minor violations.

View 7 violations

Intermediate - No probe thermometer provided to measure temperature of food products.

05-08-4

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

11-07-5

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

24-05-4

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - Drain cover(s) missing. Under Three compartment sink.

29-18-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

10-07-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Mar 17, 2023