37 VIOLATIONS BEWARE
GIRAFFAS BRAZILIAN KITCHEN AND GRILL
Address :
9271 WEST FLAGLER STREET,
MIAMI,
FLORIDA - 33174
9271 WEST FLAGLER STREET,
MIAMI,
FLORIDA - 33174
Giraffas Brazilian Kitchen And Grill Directions And Map
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Giraffas Brazilian Kitchen And Grill State License
License Number: SEA2334669 Exp: 06/01/2017
State Health Inspections for Giraffas Brazilian Kitchen And Grill
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 09/19/2016 | Met Inspection Standards During This Visit |
1 | 0 | 5 |
| Violation | Observation | |
| 24-07-4 | Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site** | |
| 40-07-4 | Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site** | |
| 23-20-4 | Basic - Food debris/dust/grease/soil residue on exterior of oven. | |
| 23-22-4 | Basic - Food debris/dust/soil residue on dry storage shelves. Plates shelving | |
| 10-08-4 | Basic - Ice scoop handle in contact with ice. | |
| 01B-07-4 | High Priority - Food with mold-like growth. See stop sale. 6 green peppers 2 zucchinis |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 04/28/2016 | Met Inspection Standards During This Visit |
1 | 1 | 6 |
| Violation | Observation | |
| 12B-12-4 | Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** | |
| 40-06-4 | Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site** | |
| 14-11-4 | Basic - Equipment in poor repair. Ice machine | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. | |
| 10-03-4 | Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoop **Corrected On-Site** | |
| 21-08-4 | Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site** | |
| 03F-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator put time **Corrected On-Site** | |
| 22-03-4 | Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 10/28/2015 | 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 | 09/01/2015 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
1 | 1 | 3 |
| Violation | Observation | |
| 14-72-4 | Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 F by steamer Ice scoop corrected **Corrected On-Site** | |
| 21-04-4 | Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** | |
| 03B-01-4 | High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs 100 F in warmer Eggs 110 F in warmer at callback September 1, 2015 | |
| 53B-13-5 | Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 08/28/2015 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
3 | 3 | 10 |
| Violation | Observation | |
| 24-27-4 | Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. | |
| 24-26-4 | Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pot **Corrected On-Site** | |
| 14-09-4 | Basic - Cutting board has cut marks and is no longer cleanable. | |
| 13-07-4 | Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. | |
| 14-72-4 | Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. | |
| 14-69-4 | Basic - Ice buildup in reach-in freezer. Ice cream | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 F by steamer Ice scoop corrected **Corrected On-Site** | |
| 21-04-4 | Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. | |
| 06-04-4 | Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beans operator moved to walk in cooler **Corrective Action Taken** | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 45 F, quinoa 47 F, cut greens 55 F, cut tomato 50 F, ham 48 F, in reach in cooler Oil with garlic 70 F manager states is discarded every 4 hrs Provided for time as public health control | |
| 03B-01-4 | High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs 100 F in warmer | |
| 12A-09-4 | High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** | |
| 27-16-4 | Intermediate - Hot water not provided/shut off at employee handwash sink. Bathrooms | |
| 53B-13-5 | Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. | |
| 41-17-4 | Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance on spray bottle hanging from edge of waste basket **Corrected On-Site** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Food-Licensing Inspection | 04/16/2015 | Met Inspection Standards During This Visit |
0 | 0 | 2 |
| Violation | Observation | |
| 24-27-4 | Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. | |
| 21-17-4 | Basic - Clean linens stored on floor. **Corrected On-Site** |
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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