THE BUTCHER CUISINE

Name: THE BUTCHER CUISINE
Address: 8030 NW 154 ST, MIAMI LAKES, FL, 33016, US

8030 NW 154 ST, MIAMI LAKES, FL 33016

License #2321183

🥩 BBQ/Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

F 54/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

16 points to reach C grade

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Call Back - Complied
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open bottle of water.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator removed it. **Corrected On-Site**
[13-03-4] Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
[08B-38-4] Food stored on floor. Observed cases of onions, cases of oil on kitchen floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler and wall, operator removed it. **Corrected On-Site**
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 100°F, operator reheated at 135°F . **Corrected On-Site** **Repeat Violation**
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator properly set up the sanitizer bucket, chlorine 100 ppm. **Corrected On-Site**

Warning Issued
[14-14-4] On the preparation table at cook line Nonfood-grade basting brush used for steak seasoning spread.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.
[10-08-5] Ice scoop handle in contact with ice. **Corrected On-Site**
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water at 89F.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed condensed milk in a bottled on the preparation table not labeled.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed restaurant offering raw fish ceviche, parasite destruction not available during the inspection. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at prep area raw eggs stored over vegetables and produce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed at cook line over the preparation table fresh garlic in oil (75F - Cold Holding), as per employee outside for about 1 hour. Employee placed food back to the cooler. **Corrective Action Taken**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at cook line.