DBPR-inspected restaurants are closed after a failed inspection and have to pass a re-inspection, also called a \u201ccallback inspection,\u201d before reopening. Usually, that occurs the following day. If otherwise, it\u2019s noted below.<\/p>\n
In alphabetical order…<\/p>\n
Blue Anchor, 804 E. Atlantic Ave., Delray Beach<\/p>\n
Complaint inspection, 16 total violations, five High Priority violations<\/p>\n
Blue Anchor\u2019s 256 rodent droppings<\/a> put it on the Sick and Shut Down List in February, then would\u2019ve been back for its March 2 inspection had the list not been on vacation that week.<\/p>\n So, this Delray Beach joint completes a 2026 hat trick with only 43 pieces of rodent regularity, 10 of which were in a storage room and 13 of which were under a chest freezer. Another three were under the dishwasher.<\/p>\n Speaking of the dishwasher, the inspector saw an \u201caccumulation of lime scale\u201d inside of it and a complete lack of sanitizer being used by it.<\/p>\n One roach died under the beer taps, and 30 flies played in the air next to the beer taps.<\/p>\n A cook had \u201cno hair restraint while engaging in food preparation.\u201d<\/p>\n The walk-in cooler wall was \u201csoiled with accumulated grease, food debris, and a mold-like substance.\u201d<\/p>\n That cooler contained a cottage pie date marked Feb. 8. This inspection was Monday. That\u2019s 36 days or five times as long as the seven-day limit.<\/p>\n Campi Italian Grab & Go, inside The Ray Hotel, 233 NE Second Ave., Delray Beach<\/p>\n Routine inspection, 10 total violations, two High Priority violations<\/p>\n Six roaches were seen \u201crunning behind the wall between a column and a walk-in cooler wall.\u201d Loner roaches were under a cookline prep sink and the ice machine.<\/p>\n Raw mushrooms weren\u2019t washed before being used on the cookline.<\/p>\n The front counter handwash sink got used for dish storage. And that sink lacked any way for a hand washer to dry his hands.<\/p>\n Then, there was the cook who \u201cput a hat on, washed his hands in the prep sink without soap, then proceeded to handle clean dishes.\u201d<\/p>\n China Kitchen, 6484 Lake Worth Road, Greenacres<\/p>\n Routine inspection, five total violations, five High Priority violations<\/p>\n Somebody went from washing floors to handling containers of food while skipping the handwashing step.<\/p>\n The inspector estimated 58 flies occupied the establishment. Ten of them landed on a bag of unpeeled onions. A dirty dozen landed on the kitchen door and another 12 landed on sealed sauce containers in dry storage. About 20 were under the three-compartment sink.<\/p>\n It\u2019s a violation to have \u201craw animal food stored over or with ready-to-eat food in a freezer\u201d when the food products aren\u2019t commercially packaged to prevent cross contamination. In the reach-in freezer, the raw chicken and the french fries were too close.<\/p>\n DiCrespo Steakhouse, 13772 SW 152nd St., South Miami-Dade<\/p>\n Routine inspection, 37 total violations, 12 High Priority violations<\/p>\n Earlier this week, we told you about DiCrespo\u2019s abysmal handwashing, bad habits (wiping a clean plate with a dirty cloth) and food that had been around for nobody knew how long.<\/p>\n READ MORE: Roaches crawling on potatoes. Mold on flan. A bad Miami restaurant inspection<\/a><\/p>\n During the callback inspection, the inspector saw over 10 roaches had died on the cookline floor and one expired on the prep table. One roach crawled near his dead buddy and three raised a reach-in cooler with food across from the cookline.<\/p>\n Three was the magic inspection number for DiCrespo, which reopened after passing the third inspection.<\/p>\n Georgie\u2019s Alibi Monkey Bar, 2266 Wilton Drive, Wilton Manors<\/p>\n Complaint inspection, nine total violations, one High Priority violation<\/p>\n Tuesday, one rodent left a poo piece in the main bar, another left one in the Times Square bar. Maybe they just wanted to mark their territory before the St. Patrick\u2019s Day festivities, unlike their pals that dumped under the dishwasher (three pieces), under the three-compartment sink (two), at a prep station (three) and between a kitchen cooler and wall (two).<\/p>\n The inspector saw an \u201caccumulation of brown-like substances buildup on the can opener holster\u201d and an \u201caccumulation of old food residue buildup on the can opener blade.\u201d<\/p>\n \u201cFood stored on floor.\u201d What? Where? \u201cVarious food items stored on the dry storage floor.\u201d<\/p>\n Bags of shrimp thawed in standing water at a prep station instead of a cooler or refrigerator.<\/p>\n \u201cNo paper towels or mechanical hand drying device provided\u201d at the cookline handwash sink.<\/p>\n Kay\u2019s Island Grill, 18587 NW 27th Ave., Miami Gardens<\/p>\n Routine inspection, 14 total violations, three High Priority violations<\/p>\n Judging by the roach count, dead and alive, Kay should\u2019ve asked some exterminator about his business.<\/p>\n About 15 roach corpses were found behind a reach-in cooler. Three died inside a reach-in cooler next to the cookline. Six dead roaches were in the kitchen three-compartment sink, which calls into question how often that sink gets properly used. Another six dead roaches dotted kitchen area light shields. Six more died on a hallway floor outside the kitchen.<\/p>\n A trio of roaches scurried in that hall. A dozen living roaches were on wooden spatulas above the aforementioned three-compartment sink. One was in a utensils container above that triple sink. Three were living in an oven. Two were on a rice bag. Another pair were crawling on a kitchen prep table. Six roaches hung out in reach-in cooler gaskets.<\/p>\n There was \u201cwater damage throughout the establishment\u201d and \u201cdust accumulation\u201d of the ceiling or ceiling tiles.<\/p>\n Corn in the reach-in freezer was in direct contact with non food-grade bags.<\/p>\n The inspector noted a \u201cfood-contact surface soiled with food debris, mold-like substance or slime,\u201d but not which one.<\/p>\n Wash your hands at the kitchen handwash sink, and good luck finding a way to dry them.<\/p>\n Loretta & The Butcher, 3195 Commodore Plaza, Miami<\/p>\n Routine inspection, 16 total violations, three High Priority violations<\/p>\n Tongs sat on the handwash sink splash guard.<\/p>\n Two dead roaches lay under a cookline convection oven. Three roaches were \u201ccoming out of a paper towel dispenser above the cookline handsink.\u201d One roach crawled out of a trash can. One live roach \u201cwalked across an open kitchen floor.\u201d Two \u201ccrawled out of a wall covering above the kitchen entrance.\u201d<\/p>\n The inspector saw more than 10 roaches living their best lives \u201cbehind wooden shelves attached to a wall above the prep table.\u201d<\/p>\n Roach droppings dotted the wall above a kitchen prep counter.<\/p>\n A pot of cooked ground beef sat on the floor under a prep table. Containers of hot marinara sauce and mashed potatoes sat uncovered on a shelf.<\/p>\n The dishwasher sanitizer measured zero parts per million.<\/p>\n No paper towels or blower graced the cookline handwash sink.<\/p>\n \u201cThroughout the kitchen\u201d the walls had a buildup of grease and dust.<\/p>\n When the inspector returned for the callback inspection, there were six dead roaches and seven live roaches.<\/p>\n The second callback inspection got things done.<\/p>\n Origen, 10000 Stirling Road, Cooper City<\/p>\n Routine inspection, 10 total violations, five High Priority violations<\/p>\n This week\u2019s biggest failure by number of inspections failed. DiCrespo had 37 violations, but got things in order (enough) by the third inspection. Origen failed one inspection Tuesday, two on Wednesday and two on Thursday.<\/p>\n Three roaches died in an employee restroom. Two dead roaches went legs up in front of a hallway glass cooler.<\/p>\n A foursome of roaches partied under a cookline cooler.<\/p>\n A Stop Sale landed on duck that came in reduced oxygen packaging, then wasn\u2019t handled properly.<\/p>\n \u201cEmployees in kitchen were working with food without hair restraints.\u201d<\/p>\n The dishwasher was working without any sanitizer, which is a no-no.<\/p>\n Whether the chicken or the egg comes first, you need to wash your hands between handling raw chicken and a container of cooked eggs. The manager didn\u2019t.<\/p>\n Inspection No. 2: The cookline remained \u201csoiled with grease.\u201d A cookline cooler was the site of four dead roaches and two live roaches.<\/p>\n Inspection No. 3: Four dead roaches, including one on a storage shelf. The manager killed four roaches, two of which were on the floor in front of the cookline.<\/p>\n Inspection No. 4: One dead roach and three live roaches, each of which the manager killed.<\/p>\n Inspection No. 5: One dead roach and two live roaches, each of which the manager killed.<\/p>\n Osmow\u2019s Mediterranean, in Sawgrass Mills Mall, 12801 W. Sunrise Blvd., Sunrise<\/p>\n Routine inspection, five total violations, one High Priority violation<\/p>\n Mass roach deaths occurred in a storage container on a kitchen shelf (10 roach bodies) and on the shelf itself (eight). They were mourned by three live roaches in a storage container with measuring cups and utensils and three living roaches on the shelf. A roach was in cutting gloves on that shelf, too. One roach made it onto a cart with cooking oil and chicken base<\/p>\n A food-prepping employee wore dangling bracelets. That\u2019s a no-no.<\/p>\n Red Phoenix, 2401 PGA Blvd., Palm Beach Gardens<\/p>\n Complaint inspection, seven total violations, four High Priority violations<\/p>\n A rodent or rodents made it to the top of a two-door tall boy cooler in the middle of a kitchen and marked it as his territory with five droppings.<\/p>\n Flies filled the air around the server food expo station, where the food is put up before being taken to diners. About 17 of them were there, on walls and shelves with clean dishes. One fly was landing on clean dishes at the dishwashing area. Three were on cookline shelves. Seven played on soy sauce base sauces in dry storage.<\/p>\n Yet another dishwasher running with sanitizer measuring 0.0 parts per million.<\/p>\n There was no soap at the cookline handwash sink and no paper towels \u201cat multiple handwash sinks.\u201d<\/p>\n Restaurant Brands International, 5707 Blue Lagoon Drive, Miami<\/p>\n Routine inspection, 10 total violations, one High Priority violation<\/p>\n Which is worse? A Burger King, Popeye\u2019s, Firehouse Subs or Tim Horton\u2019s face-planting an inspection? Or the employee cafeteria in the chains\u2019 corporate overlord\u2019s headquarters flunking an inspection?<\/p>\n A fun question to banter after Restaurant Brands International\u2019s employee cafeteria got closed by inspection on Tuesday.<\/p>\n And it was this inspection that brought us this week\u2019s first list appearance of \u201cAccumulation of black\/green mold-like substance in the interior of the ice machine\/bin.\u201d<\/p>\n It\u2019s unclear if that\u2019s the same ice machine behind which died four roaches. Two dead roaches were under a prep sink next to an oven. Six roaches died in the prep area. Seven expired in the dishwasher area.<\/p>\n As for the living roaches, two were crawling on a prep area wall, two moseyed under an oven and four were by a prep kitchen ice machine.<\/p>\n A case of oil was \u201con the kitchen floor (in the) Burger King area.\u201d<\/p>\n The floor was \u201csoiled\u201d under kitchen equipment, in the storage area and dishwasher area.<\/p>\n \u201cSoiled\u201d also described the handwash sinks at the front line and in the back area.<\/p>\n The inside of the oven was \u201cheavy soiled.\u201d<\/p>\n Restaurants Brands International had a Wednesday statement:<\/p>\n \u201cThe on-site cafeteria, which is operated by a third-party vendor, was temporarily closed. The cafeteria serves employees only and is not open to the public nor does it operate as our restaurant brands. The closure lasted less than 24 hours, and the cafeteria has since resumed normal operations following the approval from the DBPR. We are reassessing our third-party provider in response to this.\u201d<\/p>\n As of Friday morning, the successful Wednesday re-inspection<\/a> hadn\u2019t posted to the DBPR site.<\/p>\n Also, RBI wanted it noted \u201cthere is no prior history of any incidents.\u201d<\/p>\n Most food service places that fail inspection don\u2019t have a prior history of failed inspections. Most food service places don\u2019t fail inspection in the first place.<\/p>\n White Horse Catering, 14440 Pierson Road, Wellington<\/p>\n Routine inspection, nine total violations, four High Priority violations<\/p>\n \u201cEmployee using electric bug stunning device not designed to retain insects.\u201d The inspector told a manager to stop using a zap-with-no-trap in the kitchen.<\/p>\n Not that this place didn\u2019t need it. Five flies were landing on kitchen food prep tables. One fly landed on a meat slicer. Four flies landed on one cookline rack and five on another with plastic-wrapped rays of bread and cookies. Seven flies hanging around on elecrical cords coming from the kitchen ceiling. About 12 flies were \u201con ceiling tiles throughout the kitchen.\u201d<\/p>\n \u201cAt the buffet line, multiple food products displayed were not properly protected from contamination from consumers.\u201d The inspector instructed management to put up sneeze guards.<\/p>\n One of the handwash sinks leaked water onto the floor.<\/p>\n Wiping-cloth sanitizer bucket was too weak.<\/p>\n Cooked pasta and cooked broccoli measured 54 degrees and 56 degrees, respectively, after more than 12 hours in a unit that should\u2019ve cooled them to 41 degrees or less. Both got hit with Stop Sales.<\/p>\n DiCrespo Steakhouse, 13772 SW 152nd St., near the Country Walk area of South Miami-Dade. DAVID J. NEAL dneal@miamiherald.com <\/p>\n