Inspectors cite five South Florida restaurants
Critical violations of state sanitation and safety laws recently observed by inspectors at five South Florida restaurants prompted the Florida Department of Business & Professional Regulation to cite the owners and in some cases, briefly suspend operations, reports show.

Caffe Martier, 411 E. Atlantic Ave., # 103, Delray Beach was briefly closed Jan. 21 after an inspector observed drinking water next to the hand washing sink, not protected from cross-contamination; an employee washed hands in a sink other than one approved for such use; a dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands; an employee failed to wash hands before putting on a new set of gloves to work with food; an employee cracked raw eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands and no chlorine chemical test kit was provided when using sanitizer at the sink/ware washing machine.

Also, clean equipment/dishware/utensils were stored next to a sink and exposed to splash; more than 19 fresh rodent droppings were found, including in a mop bucket, in a kitchen hand washing sink and under a dish machine; there was a hole in a wall behind a reach-in cooler and the license was expired more than 30 days but not more than 60 days.

The business was allowed to reopen Jan. 22 after it was observed that conditions that posed a threat to public safety and welfare no longer existed. The manager could not be reached for comment.


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Jump Zone, 10064 W. Oakland Park Blvd., Sunrise was closed Jan. 24 after an inspector observed there was no proof of required employee training; the business was operating without a license; there were no cold food holding units on the premises and only one small “hold hold box;” a probe thermometer was not provided to measure food temperatures; there were no dishwashing facilities of any kind; there were no bathrooms in the food service area or a sink for employees; an unlabeled spray bottle containing a toxic substances was on the front counter; there were no posters for child labor laws or the Heimlich maneuver and there was no certified food manager for the establishment.

As of Jan. 29, the establishment remained closed, the state said.

UPDATE: On Thursday, Jan. 30, Lissette Batista, who is publicist for the franchise's location, said, "The Jump Zone is not a restaurant, it is a birthday party facility that gets food from outside vendors and serves it as part of their birthday packages.  The unlabeled spray bottle was Windex and was labeled as disinfectant. There are posters up in the main office and the inspector didn't go into the main office. Jump Zone is open for business, they just cannot serve food without the special food license. They do have bathrooms, they're just not in the food prep area. They've also put in an application with the state to build a kitchen. And they have a license for the non-food part of the business."

Donde El Tio, 3291 W. Sunrise Blvd., Sunrise was closed Jan. 25 after an inspector issued stop sale orders for a pound each of cooked beef tongue, cooked pork and cooked beef because the foods were not held at 41 degrees Fahrenheit of less; raw/undercooked animal foods were offered without presenting a written consumer advisory; ready-to-eat, potentially hazardous meats were prepared on site, held more than 24 hours and not properly date-marked; various seasoned breading flours were removed from original containers and not labeled; cooked rice in a food cooker was being held at less than 135 degrees Fahrenheit; neither a probe thermometer nor an ambient air temperature thermometer were provided; three employees were observed touching ready-to-eat food with bare hands and the establishment didn’t have an approved alternative operating procedure in place; an ice scoop handle made contact with ice and breaded plantains were in direct contact with bags that weren’t food grade material.

Also, freezer gaskets were in poor repair; a chlorine chemical test kit wasn’t provided; a wet wiping cloth wasn’t stored in sanitizing solution between uses; a black mold-like substance was accumulated inside an ice machine; hot water was not provided or was shut off in the bar area; there was no hand washing sink in the main kitchen for employees;  towels and an employee hand washing sign were not provided; there were live flies in the kitchen; live birds were in the dining area, on a table and a counter adjacent to the kitchen; the ceiling was in disrepair and the hood system, prep area and clean utensil storage area were exposed to outer openings; the business was operating without a license; there was no plan review submitted to the state; no proof was provided of required employee training and a food manager lacked proof of certification.

The business remained closed as of Jan. 29, the state said. The owners did not return a call seeking comment.

Employees’ Cafeteria, Intercontinental Hotel, 100 Chopin Plaza, Miami was briefly closed Jan. 21 after an inspector observed commercially processed, ready-to-eat, potentially hazardous food was open, held more than 24 hours and not date-marked; a cooler gasket was in disrepair; there was an accumulation of debris inside a ware washing machine; there was a buildup of soil residue on a non-food contact surface near the dish machine; sewage/wastewater was backing up through floor drains; no hand washing sign was provided for employees; more than 15 live roaches were found underneath a dish machine; there was a hole in a dish room wall; the floor was soiled, had an accumulation of debris and a propane tank was located inside of the building.

The business was allowed to reopen Jan. 22 when an inspector did not see roaches or roach activity and after a pest control company serviced the premises.  A marketing manager for the hotel could not be reached.

UPDATE: The hotel emailed this comment,  "We take the health and safety of our guests and colleagues very seriously. We immediately corrected the problem once it was brought to our attention by the inspector and resumed operations." 

Sports Grill at the Club, at the Country Club of Miami, 6801 NW 186 St., Miami was briefly closed Jan. 21 after an inspector observed the business license was expired more than 60 days; a probe thermometer was not provided; food was stored on the floor; a certified food manager or person in charge lacked knowledge of food borne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils; an employee failed to wash hands before putting on gloves to work with food; there was an accumulation of debris inside and on the exterior of a ware washing machine; cutting board(s) were stained/soiled; cooler shelves and a microwave interior were soiled with food debris; a black/green mold-like substance was inside the ice machine; food contact surfaces were encrusted with grease and/or soil deposits; the dish machine was not sanitizing properly and there was food debris noticed on equipment door handles, a paper towel dispenser, on a sink, prep table and on non-food contact surfaces.

Also, the bathroom facility was not clean; there were more than 20 dead roaches throughout the kitchen and storage; there were more than 15 live roaches in the kitchen area; more than 25 semi fresh rodent droppings were found; a live rat was in a corner near the dishwasher; grease was accumulated under cooking equipment; there was food debris on the kitchen floor; a wall was soiled with accumulated black debris in the dish washing area; ceiling tiles and/or air conditioning vent covers had an accumulation of a mold-like substance and there was a buildup of debris/soil on the floor along the walls, baseboards, cabinets and/or equipment.

On Jan. 22, the business was allowed to reopen after there were no signs of rodents or roaches during an inspection. Manager John Poorman said, “The report was not correct. He found one roach in the back of my storage room, where I only keep sodas and water. The next morning, the inspector went straight to that corner and I was reopened within 10 minutes. It was a dirt roach from the outside, it was not German roaches. Our exterminator comes every month and baits and traps the facility inside and out. The rodent he found had eaten the bait and was lethargic and was going to be removed.  As far as the dishwasher, it’s rarely used because all of our plates and utensils are plastic and disposed after one use. We serve food in plastic baskets.  What was good out of the inspection was that all the temperatures of our foods were perfect. Anytime anybody wants to walk through, they’re welcome.”

The Crime & Safety blog reports on inspections of South Florida dining spots as the state pursues its goal to visit Florida’s 47,800 licensed restaurants.

If you're going out to eat, search our restaurant databases before you leave home.

The state says it's not the number of violations that will cause a restaurant to be temporarily shut down, but rather the nature of what an inspector finds that merits closing a business.

After a restaurant is shuttered, an inspector typically visits again within 24 hours and continues to visit until violations are resolved and the business can reopen. Repeat critical violations can lead to fines in a future administrative complaint levied by the state.

If a bad dining experience makes you feel ill, it’s easy to complain to the Florida Department of Business & Professional Regulation by calling 850-487-1395 or by filing a report online at MyFloridaLicense.com.  But beware: that’s not the place for personal vendettas. False reports can lead to misdemeanor charges.

And if you haven’t checked out a bistro’s inspection history online before making a reservation, state law requires restaurants to provide customers with a copy.