THE KNIFE STEAK HOUSE

Name: THE KNIFE STEAK HOUSE
Address: 1455 1455 NW 107 AVE, DORAL, FL, 33172, US
Rating: 0

1455 1455 NW 107 AVE, DORAL, FL 33172

License #2331522

🥩 Steakhouse ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 18 findings · 1 critical

Routine - Food (emergency-order follow-up)

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Quick take

THE KNIFE STEAK HOUSE in DORAL currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 223 total violations — 19 critical, 38 major, 166 minor.

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The latest inspection on October 6, 2026 shows 18 observation rows: 1 critical, 0 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

223

Coverage note

Inspector notes linked where available

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⚠️

DBPR ordered this restaurant shut on October 5, 2026

The most recent follow-up inspection on October 6, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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THE KNIFE STEAK HOUSE has a rough inspection history. Would you risk it?

F record

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

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Emergency Order Callback Time Extension
[23-03-4] At the time of callback inspection observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers units, also heavily soiled equipment under buffet line with presence of substance like mold, all rotten cardboard boxes.
[36-73-4] At the time of callback inspection observed Floor soiled/has accumulation of debris. Observed floor under equipment heavily soiled with old rotten cardboard boxes and a mold like substance under equipment use to hold food to buffet line.
[36-27-5] At the time of callback inspection observed Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all over kitchen cooking area and ware washing.
[36-24-5] At the time of callback observed Hole in or other damage to wall. Observed wall in disrepair at boiler room.
[31B-04-4] At time of callback inspection observed handwashing sign provided at a hand sink used by food employees. Observed at unit by walk in cooler.
[14-09-4] At the time of callback inspection observed Cutting board has cut marks and is no longer cleanable.
[14-11-5] At the time of callback inspection observed Equipment in poor repair. Observed walk in cooler door in disrepair.
[14-17-4] At the time of callback inspection observed Walk-in cooler/freezer shelves with rust that has pitted the surface.
[24-08-4] At the time of callback inspection observed Equipment and utensils not properly air-dried - wet nesting.
[36-36-4] At the time of callback inspection observed Ceiling tile missing. Observed over ice machine area.
[36-32-5] At the time of callback inspection observed Ceiling/ceiling tile shows damage or is in disrepair. Observed at several spot at kitchen prep and cook line area.
[36-34-5] At the time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the establishment including dining room area.
[36-17-5] At the time of callback inspection observed Floor tiles missing and/or in disrepair. Observed at a few spots on prep area.
[35B-01-4] At the time of callback inspection observed Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
[22-08-4] At the time of callback inspection observed Interior of oven/microwave has accumulation of black substance/grease/food debris.
[29-42-4] At time of callback inspection observed Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[36-02-5] At the time of callback inspection observed Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over cook line area.
[48-01-5] at time of callback inspection observed inspection observed No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at both reach in cooler unit by the cooking line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at a few spots on prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink container open on prep table.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some cooked at establishment food at walk in cooler not dated, as per staff for less than 7 days as per staff.
[08B-38-4] Food stored on floor. Observed bucket with eggs and mayo stored on the floor at walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02D-02-4] Packaged food not labeled as specified by law. Observed salt container not labeled
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Grill Station: provolone (93/95F - Hot Holding); cooked sweet potatoes (103/112/91F - Hot Holding); sausages (125/117/132F - Hot Holding); blood sausage (108F - Hot Holding); grilled chicken (131/116F - Hot Holding); beef ribs (153F - Hot Holding); pork ribs (123/108/99F - Hot Holding) at grill station area, also sweet breads (84F - Hot Holding); tripe (83F - Hot Holding); beef (91F - Hot Holding); sausage (88F - Hot Holding); beef steaks (87/86/84F - Hot Holding) at holding station at cook line. As per management all products less than four hours, staff was instructed to move to the cooler or back to grill station to bring products into compliance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed spray bottle unlabeled.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, also mixer heavily soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at unit by walk in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 20 plus live roaches crawling at dishwasher machine electric box at kitchen area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at reach in cooler unit at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers units, also heavily soiled equipment under buffet line with presence of substance like mold, all rotten cardboard boxes. Observed walk in cooler fan dusted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (78F - Cold Holding); beef (75F - Cold Holding); raw beef (48F - Cold Holding); grilled chicken (69F - Cold Holding); sausage (56F - Cold Holding) at small reach in cooler unit.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit by walk in cooler.
[08B-02-4] Displayed food not properly protected from contamination. Observed croutons and chips at salad bar uncovered exposed to contamination.
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at cook line and not hair restraint.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line area.
[14-11-5] Equipment in poor repair. Observed walk in cooler door in disrepair.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-36-4] Ceiling tile missing. Observed over ice machine area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed at several spot at kitchen prep and cook line area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the establishment including dining room area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under equipment heavily soiled with old rotten cardboard boxes and a mold like substance under equipment use to hold food to buffet line. Observed soiled floor all throughout the ware washing and cooking area.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair at boiler room.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over cook line area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all over kitchen cooking area and ware washing.
[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 stored at food shelf at pastry station.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed both walk in cooler handles soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed at regular walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the establishment including dining area. N
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several auxiliary cutting boards with marks not longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker at prep table dessert prep area.
[14-11-5] Equipment in poor repair. Observed walk in cooler door bottom in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler fan dusted, observed cooling unit gasket soiled.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at protein walk in cooler and all throughout grilling station working area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution at 200+ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers with sugar and flour not identified by common names.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef over raw vegetables at protein walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed unit next to grilling station block with a hose.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit next to grilling station.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area and kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at grilling station area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at side rear exit door by boiler room.
[36-12-4] Floors not constructed to be easily cleanable. Observed missing/deep grouts at floor all throughout the kitchen prep area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at some cooling units.
[08B-12-5] Stored food not covered. Observed ice tub uncorked at chest reach-in freezer prep area, staff covered it.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed ice tub all across grilling station.
[49-03-4] Flammables stored/debris present in boiler room. For reporting purposes only.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at both ice machines.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed manager Arlene Castaned and not proof of Food Manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test strip
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed six food handling employees and not food manager present at time of inspection.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Disposition: Warning Issued
[23-24-4] At time of callback inspection observed both handles at walk in cooler units with food debris/soil residues.
[36-36-4] At time of callback inspection observed tile missing over preparation area at cooking line above reach in cooler.
[36-34-5] At time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. all throughout the kitchen preparation areas and ware washing.
[14-74-7] At time of callback inspection observed 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.
[14-11-5] At time of callback inspection observed doors in poor repair at both walk in coolers.
[35B-01-4] At time of callback inspection observed exterior door has a gap at the threshold that opens to the outside.
[36-12-4] At time of callback inspection observed heavily pitted floor at cooking line.
[36-24-5] At time of callback inspection observed exposed studs and sheetrock missing at wall next to reach in cooler wall.
[23-03-4] At time of callback inspection observed soiled gaskets at reach in cooler at cook line, also at both walk in cooler units.
[22-16-4] At time of callback inspection observed reach-in cooler interior/shelves have accumulation of soil residues, at unit by cook line.
[36-27-5] At time of callback inspection observed Wall soiled with accumulated grease, food debris, and/or dust, at 3 compartment sink area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of callback inspection observed : Pork loin 48°F, chicken meat 46°F, beef sirloin 47°F, parillera sausage 49°F, provolone cheese 45°F, Russian salad 48°F, ceviche 47°F, chicken salad 47°F, blue cheese 46°F, butter 47°F, Moro rice 46°F, cooked vegetables 47°F, cooked ham 47°F.
[03A-02-5] At time of callback inspection observed : Pork loin 48°F, chicken meat 46°F, beef sirloin 47°F, parillera sausage 49°F, provolone cheese 45°F, Russian salad 48°F, ceviche 47°F, chicken salad 47°F, blue cheese 46°F, butter 47°F, Moro rice 46°F, cooked vegetables 47°F, cooked ham 47°F.
[31B-02-4] At time of callback inspection observed No paper towels or mechanical hand drying device provided at handwash sink, at handwashing sink by grill station.
[48-01-5] At time of callback inspection observed a 500000 BTU boiler and not certificate available.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed both handles at walk in cooler units with food debris/soil residues.
[36-36-4] Ceiling tile missing. Observed tile missing over preparation area at cooking line above reach in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation areas and ware washing.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation tables at different counters of the kitchen and cooking area.
[14-11-5] Equipment in poor repair. Observed doors in poor repair at both walk in coolers.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed at ware washing area and behind the equipments in that area.
[36-12-4] Floors not constructed to be easily cleanable. Observed heavily pitted floor at cooking line.
[36-24-5] Hole in or other damage to wall. Observed exposed studs and sheetrock missing at wall next to reach in cooler wall.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer at pastries preparation area and unit at ware washing area as well.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler at cook line, also at both walk in cooler units.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at unit by cook line.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at 3 compartment sink area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] 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 chlorine sanitizing dishwasher machine 0ppm. While conducting inspection technician repair the machine , tested at 100 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cut fruits and cut vegetables. Staff moved the raw shell eggs to bottom rack. Observed raw chicken over raw meat and raw pork at Meat Walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F - Cold Holding); coleslaw (45F - Cold Holding); rice moro (47F - Cold Holding); ceviche (46F - Cold Holding); potato salad (45F - Cold Holding); lentil soup (46F - Cold Holding); Russian salad (46F - Cold Holding); chicken salad (46F - Cold Holding); cooked vegetables (46F - Cold Holding); empanada beef filling (58F - Cold Holding); cooked beef (53F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked beef matahambre (47F - Cold Holding); Swiss cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); cooked chicken (53F - Cooling); chef salad (canned tuna and vegetables) (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cook eggplant (46F - Cold Holding); MEAT WALK IN COOLER: raw beef (46F - Cold Holding); raw beef coulotte (46F - Cold Holding); raw chicken (47F - Cold Holding); raw por spare ribs (47F); raw lamb (47F - Cold Holding); raw pork Boston butt (48F - Cold Holding); raw chicken leg meat (47F - Cold Holding); mozzarella cheese blocks (47F - Cold Holding); whole raw pig (47F - Cold Holding); sausage parillera (47F - Cold Holding); blood sausage (47F - Cold Holding); pork sausage (47F - Cold Holding); raw tripe (45F - Cold Holding); beef sirloin (47F - Cold Holding) as per staff from previous day and some from the 23rd and 24th of current month
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F - Cold Holding); coleslaw (45F - Cold Holding); rice moro (47F - Cold Holding); ceviche (46F - Cold Holding); potato salad (45F - Cold Holding); lentil soup (46F - Cold Holding); Russian salad (46F - Cold Holding); chicken salad (46F - Cold Holding); cooked vegetables (46F - Cold Holding); empanada beef filling (58F - Cold Holding); cooked beef (53F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked beef matahambre (47F - Cold Holding); Swiss cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); chef salad (canned tuna and vegetables) (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cook eggplant (46F - Cold Holding); MEAT WALK IN COOLER: raw beef (46F - Cold Holding); raw beef coulotte (46F - Cold Holding); raw chicken (47F - Cold Holding); raw por spare ribs (47F); raw lamb (47F - Cold Holding); raw pork Boston butt (48F - Cold Holding); raw chicken leg meat (47F - Cold Holding); mozzarella cheese blocks (47F - Cold Holding); whole raw pig (47F - Cold Holding); sausage parillera (47F - Cold Holding); blood sausage (47F - Cold Holding); pork sausage (47F - Cold Holding); raw tripe (45F - Cold Holding); beef sirloin (47F - Cold Holding)as per staff from previous day and some from the 23rd and 24th of current month.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by grill station.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed a 500000 BTU boiler and not certificate available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. By the hand sink, near the coal oven.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[36-73-4] Floor soiled/has accumulation of debris, throughout the kitchen areas.
[08B-38-4] Food stored on floor. Observed soda mixed boxes stored on the floor by the soda machine area.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside sugar container with handle in contact with product at preparation area. Employee placed upwards the handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan guard soiled.
[24-11-4] Observed buffet plates/bowls not properly protected or inverted to prevent contamination.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (50F - Cold Holding), stored inside walk in cooler. As per employee food was prepared 10 hours before the inspection. During the inspection employee discarded food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (50F - Cold Holding), stored inside walk in cooler. As per employee food was prepared 10 hours before the inspection. During the inspection employee discarded food.
[31A-09-4] Handwash sink not accessible for employee use at all times, located preparation area near the walk in cooler.
[31B-03-4] No soap provided at handwash sink, throughout the kitchen areas. During the callback inspection employee provided hand soap in every hand sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the two ice machines soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed all cutting boards with heavy cut marks.
[14-11-5] Equipment in poor repair. Observed ambient temperature of the walk in cooler at 46F.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. By the bathrooms.
[36-22-4] Floor area(s) covered with standing water. Throughout the warewashing area.
[36-17-5] Floor tiles missing and/or in disrepair. At the entrance of the walk in cooler.
[36-11-4] Floors not maintained smooth and durable. Throughout the kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on chest freezer located in the dishwasher area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in fans soiled with dust, hood filters soiled with grease, gaskets soiled in reach in cooler at prep station, reach in freezer next to dish area soiled with slime around gaskets, walk in cooler gaskets soiled.
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp, potatoes, peas, carrots and mussels thawing in room temperature at the prep area, operator stored in the walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By the dishwasher and 3 compartment sinks.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour with no name label.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold pasta (45F - Cold Holding); tongue salad (47F - Cold Holding); ceviche of fish (47F - Cold Holding); potatoes salad (46F - Cold Holding); salami (46F - Cold Holding); provolone cheese (48F - Cold Holding) stored in the walk in cooler, as per operator door has been opening and closing frequently for preparation of the day.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by grease at the grill line and containers blocking handwashing sink at the prep station. Operator cleaned and made handwashing sinks accessible.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink blocked by grease clogged by the grill.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at kitchen, grill and prep area handwashing sinks. Operator placed new rolls.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[16-37-1] Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher company gave test kit.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed handwashing sinks at the kitchen, by the grill and prep area unable to dispense soap. Operator placed new soap bottles.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink near grill blocked by container with ash from stove. Manager moved container.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed the two ice machines soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door handles in reach in cooler soiled located at pastry station.
[36-36-4] Ceiling tile missing. Observed missing ceiling tiles above dish machine area and above walk in cooler entrance.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone chargers stored above prep station near dish area. Employee removed items.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door near restrooms.
[36-11-4] Floors not maintained smooth and durable. Observed floor not smooth in kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on chest freezer located in the dishwasher area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scream scoop in standing water at 71 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in fans soiled with dust, hood filters soiled with grease, gaskets soiled in reach in cooler at prep station, reach in freezer next to dish area soiled with slime around gaskets, walk in cooler gaskets soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the dishwasher area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored to dry near mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at least one towel at every station not in sanitizer solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with sauces in them with no label stored in kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves on without washing hands. Employee was trained on proper glove change procedure.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw meat products and proceed to touch tongs. Employee was coached on proper glove changing procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hands wash sink next to grill with tongs inside, and a container stored inside hand wash sink in front of walk in cooler. Manager removed items.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed manager Gabriel Ricco without a manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ As per Person In Charge, there is no certified food manager in the establishment at the time of the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in kitchen and prep area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sinks in kitchen and prep area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled.