59 VIOLATIONS BEWARE
CARDON EL TIRANO
Address :
3411 SW 8 ST,
MIAMI,
FLORIDA - 33135
3411 SW 8 ST,
MIAMI,
FLORIDA - 33135
Cardon El Tirano Directions And Map
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Cardon El Tirano State License
License Number: SEA2325502 Exp: 06/01/2017
State Health Inspections for Cardon El Tirano
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 09/23/2016 | Met Inspection Standards During This Visit |
0 | 0 | 1 |
| Violation | Observation | |
| 38-08-4 | Basic - - From inspection on 2016-07-20: Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. - From follow-up inspection on 2016-09-23: **Time Extended** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 07/20/2016 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
1 | 7 | 10 |
| Violation | Observation | |
| 08B-46-4 | Basic - Case/container/bag of food stored on floor in dry storage area. | |
| 14-09-4 | Basic - Cutting board has cut marks and is no longer cleanable. | |
| 36-24-5 | Basic - Hole in or other damage to wall. | |
| 10-17-4 | Basic - In-use knife/knives stored in cracks between pieces of equipment. | |
| 10-20-4 | Basic - In-use tongs stored on equipment door handle between uses. | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. | |
| 33-34-4 | Basic - Storage area not maintained clean and organized. | |
| 38-08-4 | Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. | |
| 33-31-5 | Basic - Unnecessary items/unused equipment on the premises. | |
| 02D-01-5 | Basic - Working containers of food removed from original container not identified by common name. | |
| 01D-01-4 | High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. | |
| 11-07-4 | 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. **Corrected On-Site** | |
| 22-05-4 | Intermediate - Cutting board(s) stained/soiled. | |
| 53B-16-4 | Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. | |
| 31A-02-4 | Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. | |
| 53B-01-5 | Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. | |
| 02A-01-4 | Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** | |
| 02B-02-4 | Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 01/22/2016 | Met Inspection Standards During This Visit |
0 | 5 | 8 |
| Violation | Observation | |
| 13-03-4 | Basic - Employee with no hair restraint while engaging in food preparation. | |
| 33-23-4 | Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. | |
| 36-24-5 | Basic - Hole in or other damage to wall. Inside main kitchen by reach in freezer. | |
| 10-20-4 | Basic - In-use tongs stored on equipment door handle between uses. | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. | |
| 33-34-4 | Basic - Storage area not maintained clean and organized. Back dry storage room. | |
| 36-30-4 | Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Inside dry storage room. | |
| 14-06-4 | Basic - Wood food-contact surface not properly sealed. | |
| 31A-03-4 | Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front counter | |
| 16-35-4 | Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. | |
| 05-08-4 | Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. | |
| 02A-01-4 | Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** | |
| 41-17-4 | Intermediate - Spray bottle containing toxic substance not labeled. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 07/28/2015 | Met Inspection Standards During This Visit |
0 | 3 | 10 |
| Violation | Observation | |
| 23-15-4 | Basic - Accumulation of food debris/soil residue on handwash sink. | |
| 24-05-4 | Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. | |
| 36-31-4 | Basic - Hole in ceiling. Above 3 compartment sink area. | |
| 36-24-5 | Basic - Hole in or other damage to wall. Behind chest freezer at main kitchen. | |
| 36-47-5 | Basic - Hood soiled with accumulated grease, dust or food debris. . | |
| 05-09-4 | Basic - No conspicuously located ambient air temperature thermometer in holding unit. | |
| 14-31-4 | Basic - Nonfood-grade bags used in direct contact with food. inside chest freezer **Corrected On-Site** **Repeat Violation** | |
| 36-30-4 | Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Inside storage room area. | |
| 29-11-4 | Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at main kitchen. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** | |
| 01C-03-4 | Intermediate - Clam/mussel/oyster tags not marked with last date served. | |
| 31A-15-4 | Intermediate - Employee filled water pitcher/cup at handwash sink. Front counter area | |
| 31A-02-4 | Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by air conditioner at front counter area. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 04/07/2015 | Met Inspection Standards During This Visit |
0 | 0 | 0 |
| Violation | Observation | |
| N/A | No Violations Were Observed |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 02/06/2015 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
0 | 4 | 10 |
| Violation | Observation | |
| 23-06-4 | Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.ceiling fan | |
| 35B-01-4 | Basic - Exterior door has a gap at the threshold that opens to the outside. | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. | |
| 14-73-4 | Basic - No container installed for catching grease from hood drip tray. | |
| 31B-04-4 | Basic - No handwashing sign provided at a hand sink used by food employees. | |
| 14-29-4 | Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. | |
| 06-04-4 | Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. | |
| 42-01-4 | Basic - Wet mop not stored in a manner to allow the mop to dry. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. | |
| 02D-01-4 | Basic - Working containers of food removed from original container not identified by common name. | |
| 02C-03-4 | Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. | |
| 31A-03-4 | Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. | |
| 53B-01-4 | Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. | |
| 02C-02-4 | Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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