Deerfield-News.com-Deerfield Beach,Fl-More restaurant inspections more dirty places found next up Miyi La Cubanita at 200 South Powerline Road. Miyi had a total of 21 violations of which 8 were a high priority.
Name: MIYI LA CUBANITA INC License Number: SEA1612246
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 204 S POWERLINE ROAD
DEERFIELD BEACH , FL 33442
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/21/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
14-01-5 Basic – Bowl or other container with no handle used to dispense food. Bowl in shredded cheese at Flip top in the kitchen. Employee removed. **Corrected On-Site** **Repeat Violation**
50-09-4 Basic – Current Hotel and Restaurant license not displayed.
22-08-4 Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. No hand wash sign in sink next to coffee machine. Printed sign to operator **Corrected On-Site** **Repeat Violation**
03D-02-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep containers inside 3 door reach in cooler with cooked beans 51° at 11:58AM ( Cooling). Chicken soup 51°F at 11:58 Am ( Cooling). Per operator products cooling since yesterday. Products did not cooled to 41°For below within 6 hours. Operator discarded. See Stop Sale.
12A-13-4 High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee taking on the phone, followed by handling clean utensils with out washing hands. Employee washed hands **Corrected On-Site**
01B-07-4 High Priority – Food with mold-like growth. See stop sale. Molded Potato salad in Reach in cooler and Flip top.
08A-13-5 High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. 1) Raw fish stored above cooked potatoes. Employee inverted. 2) Raw shell eggs stored above cook pork. Employee moved eggs to lower shelf. **Corrected On-Site**
01B-02-5 High Priority – 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. FLIP TOP -; Potato salad (51°F cold holding) Macaroni salad (51°F) cold holding)Cooked pork (51°F cold holding)Cheese (51°F cold holding)Tomato (52°F) cold holding Raw beef (47°F)cold holding Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep containers inside 3 door reach in cooler with cooked beans 51° at 11:58AM ( Cooling). Chicken soup 51°F at 11:58 Am ( Cooling). Per operator products cooling since yesterday. Products did not cooled to 41°For below within 6 hours. Operator discarded. See Stop Sale.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP -; Potato salad (51°F cold holding) Macaroni salad (51°F) cold holding)Cooked pork (51°F cold holding)Cheese (51°F cold holding)Tomato (52°F) cold holding Raw beef (47°F)cold holding Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Reach in cooler – Pulled chicken 78-80°F ( Cold Holding) ; Cooked potato (46°F – Cold Holding). Items in unit less than 2 hours. Managers placed in Chest Freezer to quick chill. **Corrective Action Taken**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table – Cooked Potato 87°F. Hot holding As per manager on prep table less than 2 hours. Manager moved to grill to reheated. **Corrective Action Taken**
03E-03-5 High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. HOT Box – ; Ham empanadas (108-110°F – Reheating); Chicken empanadas (108-110F). . Per operator products reheating for 2 hours.Cook reheated to 178°F **Corrected On-Site**
11-07-5 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. Printed big 6 for operator **Corrected On-Site**
53A-03-7 Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ricardo Plasencia Labrador- 05-23-2022
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Bowl in hand sink in the kitchen Employee removed. **Corrected On-Site**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen.
51-16-7 Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed drive through window, hand washing sink removed from 3 compartment sink area, small hand washing sink under prep table at knee high. Not observed on current plan review on OnBase. Contacted plan review department and no remodel has been filed.
05-08-4 Intermediate – No probe thermometer provided to measure temperature of food products.
31B-03-4 Intermediate – No soap provided at handwash sink. Hand wash sink in kitchen.
02B-02-5 Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for steak and Raw shell eggs. Printed and provided to operator.operator posted. **Corrected On-Site**
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad as per manager in reach in cooler over 2 days ago was not date marked. Operator decided to discarded. Product was moldy.