North Miami Beach La Granja, Miami Church’s Chicken closed last week

Below is a list of locations that were closed in the past week by inspectors from the Florida Department of Business and Professional Regulation.

All of the venues mentioned below have been allowed to reopen after an orderly cleaning and re-inspection.

According to state records, no restaurant kitchens were closed in Broward and Monroe counties in the past week.

***LA GRANJA

1901 NE 163RD STREET

NORTH MIAMI BEACH

ORDERLY CLOSING 02/23/22

15 OFFENSES FOUND

“Cockroach activity present as evidenced by live cockroaches found. Observed 1 live cockroach between the plastic panel and the wall at the back of the kitchen and 1 live cockroach on the dry storage room wall.

“Little flying insects live in the kitchen, food preparation area, food storage area and/or bar. Observed in dry storage approximately 10+ live flies above rotten vegetable debris which is located under a double litter in cooler where compressor is located, 8+ live flies above onions located inside d a container located on the dry storage shelf, 6+ flies on the wall at the back of the kitchen.

A d

“Food stored on the floor. Observed raw chicken inside plastic container on cooler floor. The operator stored it correctly.

“Cooked poultry does not reach a minimum internal temperature of 165 degrees Fahrenheit. The observed operator placed the chicken breast from the grill onto the customers plate at a temperature of (130°F – Cooking). The operator put the chicken breast back on the grill and cooked it to 170°F.”

“Time and temperature control for safety foods, other than whole meat roasts, kept warm at less than 135 degrees Fahrenheit. Observed Sweet Plantain (124°F – Hot Holding) on ​​steam table for less than 4 hours depending on operator, operator reheated to 168°F.

*** THE CAMILIA RESTAURANT

129 SE 1ST AVENUE

MIAMI

ORDERLY CLOSING 02/24/22

23 OFFENSES FOUND

“Hole in or other damage to the wall. Kitchen on the first floor, close to a wheeled hot box, holes in the wall with live cockroaches coming in and out. Also observed that the frp was not attached to the wall behind the warm box.

A d

“Cockroach activity present as evidenced by live cockroaches found. Kitchen on the first floor, near a wheeled cooler with cooked rice, black beans and cooked beef for customers: 2 live cockroaches crawling on the floor. Observed in same area, first floor kitchen: approximately 7+ live cockroaches crawling over and inside wall holes. »

“Dead cockroaches in the premises. First floor kitchen, near a wheeled hot storage box with cooked rice, black beans and cooked beef for customers: 5 dead cockroaches on the floor under the wheeled hot storage box. »

“Raw feedstuffs are not properly segregated from each other in the holding unit based on the minimum cooking temperature required. Observed in first floor kitchen, stand in cooler: raw chicken stored on top of raw beef. Discussed with operator and provided appropriate food storage. Observed operator places raw beef on higher shelf.”

A d

“A bowl or other handleless container used to dispense food. Second tier: Handleless bowl stored inside a storage container with rice. »

“No currently certified Food Service Manager on duty with four or more employees engaged in food preparation/handling.”

***LA PORTENA CAFETERIA

1985-1987 SW 8TH STREET

MIAMI

ORDERLY CLOSING 02/21/22

12 OFFENSES

“Cockroach activity present as evidenced by live cockroaches found. Observed approximately in the kitchen: 9+ live cockroaches on the kitchen wall and between the crevices of the shelves next to the cooking line where the clean plates are stored, 7 live cockroaches in the 3-component sink, 2 live cockroaches inside the hand washing sink. »

“Oven/microwave interior has black matter/grease/food debris buildup. Observed inside oven with grease buildup.

“Non-food contact surface soiled with grease, food debris, dirt, mud or dust. Kitchen shelves. Repeat violation. »

A d

“Poor plumbing system. Kitchen hand wash sink has no water on the hot water line.

“The certified food manager or person in charge is not aware of foodborne illnesses and symptoms of illness that would prevent an employee from working with clean food, equipment and utensils and items single service. Repeat violation. »

“Water with a temperature of at least 100 degrees Fahrenheit is not supplied/closed off at the employee sink. Kitchen hand wash sink, no water on hot water line. Repeat violation. »

*** CHICKEN OF THE CHURCH

2101 NO. 79TH STREET

MIAMI

CLAIM-BASED INSPECTION

ORDERLY CLOSING 02/22/22

9 OFFENSES FOUND

“Raw sewage on property grounds. Observed sewage from floor drain in front kitchen prep/packing area also observed sewage in parking lot.

“The sewage/sewage backs up through the sinks. Observed rising sewage in washroom mop sink.

A d

“Stored food not covered. Observed container of Mac n cheese in cooler without cover. The operator has added coverage.

“The only way for the public to access the bathroom is through a food preparation, dishwashing or food storage area.”

*** JOSITO CHEESE

496 9TH STREET EAST

HIALEAH

ORDERLY CLOSING 02/22/22

18 OFFENSES FOUND

“Cockroach activity present as evidenced by live cockroaches found. Observed 1 live cockroach crawling on the door frame of the cold room located at the back of the establishment.

“Little flying insects live in the kitchen, food preparation area, food storage area and/or bar. Observed about 17+ flies flying around kitchen and next to clean aluminum pots, not touching food. Observed about 40+ flies flying around crates of food stored inside the storage area landing on 6 crates of raw potatoes.

“Food contact surfaces are not sanitized after cleaning, before use. Do not use equipment/utensils that are not properly sanitized. Observed approximately 20 aluminum kitchen pans stained with food debris stored on a shelf. According to the operator, employees cleaned the kitchen pans with a paper towel after use and put them back on the shelf for use the next day. »

A d

“The cutting board has cut marks and is no longer cleanable. The observed cutting boards can no longer be cleaned on the prep table located inside the kitchen next to the dishwashing area .

“Floor surface(s) covered with standing water. Located inside the kitchen under the prep tables and next to the walk-in refrigerator and freezer. Observed stagnant water inside the cold room.

“The floor is soiled/has a buildup of debris. Observed buildup of food debris on the floor under the cooking equipment. Food debris and cigarette butts were observed on the floor inside the storage room located at the rear of the establishment, next to the dishwashing area Floor observed soiled with food debris inside the cold room located at the rear of the establishment.

“Food stored in a room/shed which is not fully enclosed. Lint chain as a barrier Observation of 13 crates full of raw potatoes, 6 crates of potatoes, 2 crates of beef, 2 crates of cabbage stored next to 11 large waste containers and 1 triple glass door cooler with gallons of milk, sausages, ground beef and ham indoors, stored in storage area with chain lint and wooden fence as barrier, not fully enclosed.

A d

“Hole in or other damage to the wall. Observed a hole in the wall located inside the storage room at the back of the establishment where clean pots and pans are stored.

“Openings to the outside for equipment, such as fans, not screened or otherwise shielded when equipment is not in operation. The ventilation fan misses the screen located inside the kitchen in the area washing dishes. Repeated violation.”

“Exterior openings are not protected during operation and presence of vermin and/or environmental cross-contamination. Observed window located inside the storage room located at the rear of the establishment without mosquito net protection.

“Cooked/Heated Time/Temperature Control for Unchilled Safety Foods from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Inside Cold Room: Ground Beef Cooked (48°F – Chilling); cooked chicken (49°F – Chilling); cooked pork (48°F – Chilling) According to the operator, the beef, chicken and pork were cooked the night before and stored in the cold room overnight.”

A d

“Cooked/heated time/temperature control for unchilled safety foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit in two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit in six hours. See stop sale. Observed at cold room interior: cooked ground beef (48°F – Chilling); cooked chicken (49°F – Chilling); cooked pork (48°F – Chilling). Depending on the operator, beef, chicken and pork were cooked the night before and stored in the cold room overnight.”

“Food contact surfaces are not sanitized after cleaning, before use. Do not use equipment/utensils that are not properly sanitized. Observed approximately 20 aluminum kitchen pans stained with food debris stored on a shelf. According to the operator, employees cleaned the kitchen pans with a paper towel after use and put them back on the shelf for use the next day. »

“Time and temperature control for safety foods, other than whole meat roasts, kept warm at less than 135 degrees Fahrenheit. Observed inside the steam table located at the front of the counter: cooked chicken (98°F – Hot Holding, reheated to 165°F); cooked scrambled eggs (131°F – Hot Holding , reheated to 165°F); cooked fish (103°F – Hot Holding, reheated to 165°F). According to the operator less than 4 hours. The operator reheated scrambled eggs, fish and chicken during the inspection. Observed inside a stove located at the front of the counter: cod croquettes (108°F – Hot Holding, reheated to 165°F); Beef Stuffed Yucca (111°F – Hot Holding, reheated to 165°F). According to the operator less than 4 hours. The operator reheated beef-stuffed croquettes and yucca during the inspection. Repeat violation. »

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