This week\u2019s Dirty 30 list proves you don\u2019t have to be ordered shut down to raise serious concerns.<\/p>\n
While none of these restaurants were forced to close, the sheer number of violations should be a wake-up call for both management and diners.<\/p>\n
Topping the list was Tropical Chinese with an eye-popping 40 violations, followed by Tacology with 36 and Cacique Lunch with 32. The inspections documented everything from improper handwashing and unsafe food temperatures, to sanitation and maintenance problems. These businesses remained open, but violations at this level deserve recognition and customers deserve better.<\/p>\n
**TROPICAL CHINESE<\/p>\n
7991 BIRD ROAD<\/p>\n
WESTCHESTER<\/p>\n
INSPECTION BASED ON COMPLAINT<\/p>\n
INSPECTION DATE 7\/24<\/p>\n
40 VIOLATIONS FOUND<\/p>\n
\u201cEmployee touched soiled surfaces, then handled food, clean equipment, or single-service items without washing hands.\u201d<\/p>\n
\u201cInspector observed multiple employees touching dirty surfaces and then handling food, clean equipment, and single-service items without washing their hands.\u201d<\/p>\n
\u201cEmployee drank while preparing food, then continued handling food without washing hands.\u201d Inspector observed several employees drinking at the cook line and then continuing to handle food without washing their hands.”<\/p>\n
\u201cRaw animal food stored over ready-to-eat food.\u201d Inspector observed raw pork stored over wonton wrappers, raw shrimp over sliced radishes, and raw beef and raw chicken stored over cooked chicken in the walk-in cooler.”<\/p>\n
\u201cSingle-use gloves not changed after changing tasks.\u201d Inspector observed employees changing tasks without changing gloves or washing their hands.”<\/p>\n
\u201cStop Sale issued for time\/temperature controlled food due to temperature abuse.\u201d Inspector observed raw steak at 55\u00b0F in a prep table. According to the operator, it had been placed there more than four hours earlier.”<\/p>\n
\u201cTime\/temperature controlled food held above 41\u00b0F.\u201d Inspector observed raw steak at 55\u00b0F in the prep table and issued a Stop Sale. Repeat Violation”<\/p>\n
\u201cFood-contact surfaces soiled with food debris, mold-like substance, or slime.\u201d Inspector observed soiled food prep areas, a dirty can opener, and shelves with grease and grime where food and single-service items were stored.”<\/p>\n
\u201cHandwash sink used for purposes other than handwashing.\u201d Inspector observed a container of small bowls stored inside the handwashing sink in the front kitchen. Repeat Violation”<\/p>\n
\u201cIncorrect chemical test kit provided.\u201d Inspector found no test kit available to measure sanitizer concentration for the high-temperature dish machine.”<\/p>\n
\u201cNo soap provided at handwash sink.\u201d Inspector observed no soap at the wait station handwashing sink. Repeat Violation”<\/p>\n
\u201cNon-pitting rust on food-contact equipment.\u201d Inspector observed rust on dry-storage shelving, food shelves in both kitchens, ware washing shelves, and shelves holding single-service items. Repeat Violation”<\/p>\n
\u201cNonfood-grade basting brush used with food.\u201d Inspector observed a non-food-grade brush being used in an oil pan on the cook line. Repeat Violation”<\/p>\n
\u201cBlack\/green mold-like substance inside the ice machine.\u201d Inspector observed mold-like buildup inside the ice machine in the back kitchen.”<\/p>\n
\u201cContainer without a handle used as a food scoop.\u201d Inspector observed a bowl being used to scoop flour in the dry storage area.<\/p>\n
\u201cFood debris and grease buildup on equipment door handles.\u201d Inspector observed grease and food residue on door handles of food storage containers in the back kitchen.”<\/p>\n
\u201cCeilings, ceiling tiles, or vents soiled.\u201d Inspector observed grease, dust, and food debris on ceilings and vents in kitchen areas.”<\/p>\n
\u201cClean dishes not stored inverted or protected.\u201d Inspector observed clean bowls and plates stored upright in the dry storage area.”<\/p>\n
\u201cBroken or missing cove molding.\u201d Inspector observed missing cove molding near the handwashing sink in the front kitchen.<\/p>\n
\u201cNo covered waste receptacle in the women\u2019s restroom.\u201d<\/p>\n
\u201cOpen beverage container in food preparation area.\u201d Inspector observed an open can of Coca-Cola on a shelf at the cook line.”<\/p>\n
\u201cEmployee eating in a food preparation area.\u201d Inspector observed cooks drinking from open containers and another employee eating a meal in the kitchen.”<\/p>\n
\u201cEmployee eating while preparing food.\u201d Inspector observed cooks drinking from open containers and then continuing to handle food.”<\/p>\n
\u201cEmployee personal items stored in food preparation areas.\u201d Inspector observed personal water bottles on prep counters and cell phones on food prep tables. Repeat Violation”<\/p>\n
\u201cEquipment in poor repair.\u201d Inspector observed damaged door gaskets on the walk-in cooler, walk-in freezer, and an upright cooler near the dry storage area.”<\/p>\n
\u201cExterior doors with gaps.\u201d Inspector observed gaps beneath three exterior doors near the walk-in cooler, ware washing area, and customer restrooms.”<\/p>\n
\u201cStanding water on the floor.\u201d Inspector observed standing water next to the cook line and along the wall in the front kitchen. Repeat Violation”<\/p>\n
\u201cFloor not cleaned properly.\u201d Inspector observed food debris on the floor inside the walk-in cooler.”<\/p>\n
\u201cFloors soiled with grease, food debris, and poultry blood.\u201d Inspector observed poultry blood, grease, standing water, and food debris throughout the kitchen and dry storage areas, including beneath shelving and between equipment.”<\/p>\n
\u201cFood stored on the floor.\u201d Inspector observed chicken feet and dumplings stored on the walk-in cooler floor. Repeat Violation”<\/p>\n
\u201cIce buildup in freezer.\u201d Inspector observed excessive ice in the walk-in freezer and on the vents of a reach-in freezer.”<\/p>\n
\u201cTongs stored on equipment door handles.\u201d Inspector observed tongs stored on oven handles. Repeat Violation”<\/p>\n
\u201cUtensil handles touching food.\u201d Inspector observed utensil handles touching dry rice and flour inside storage bins.”<\/p>\n
\u201cUtensils stored in standing water below 135\u00b0F.\u201d Inspector observed utensils stored in standing water near the rice cookers.”<\/p>\n
\u201cDumpster missing drain plug.\u201d<\/p>\n
\u201cNo grease collection container under hood drip tray.\u201d Inspector observed missing grease containers beneath the deep fryer and steamer hood system.”<\/p>\n
\u201cNonfood-contact surfaces soiled with grease and debris.\u201d Inspector observed dirty cooler door gaskets, greasy hood filters, and rust buildup on hood filters. Repeat Violation”<\/p>\n
\u201cStored food not covered.\u201d Inspector observed frozen cooked duck uncovered inside the walk-in freezer. Repeat Violation”<\/p>\n
\u201cWalk-in cooler shelves rusted.\u201d Inspector observed rust buildup on food storage shelves inside the walk-in cooler. Repeat Violation”<\/p>\n
\u201cWalls soiled with grease and food debris.\u201d Inspector observed greasy walls behind the cook line and dirty walls in the dry storage area. Repeat Violation”<\/p>\n
\u201cWet wiping cloths not kept clean.\u201d Inspector observed soiled wiping cloths throughout the kitchen and cook line.”<\/p>\n
**CACIQUE LUNCH<\/p>\n
112 WEST FLAGLER ST.<\/p>\n
MIAMI<\/p>\n
INSPECTION DATE 7\/23<\/p>\n
32 VIOLATIONS FOUND<\/p>\n
\u201cEmployee began working with food without first washing hands.\u201d Inspector observed employees changing tasks and continuing to handle food inside the kitchen without washing their hands.”<\/p>\n
\u201cRaw animal food not separated from ready-to-eat food during preparation.\u201d Inspector observed raw chicken stored over cooked ground beef.”<\/p>\n
\u201cRaw animal food stored over ready-to-eat food.\u201d Inspector observed raw chicken stored over raw meat in a reach-in cooler next to the office.”<\/p>\n
\u201cRoach activity present as evidenced by live roaches.\u201d Inspector observed one live small cockroach crawling across the kitchen floor before retreating underneath a reach-in cooler.”<\/p>\n
\u201cRoach excrement and\/or droppings present.\u201d Inspector observed about 20 roach droppings beneath shelving in the second-floor dry storage area and about 15 more next to the water heater.”<\/p>\n
\u201cStop Sale issued on time\/temperature controlled foods due to temperature abuse.\u201d Stop Sale was issued for cooked ground beef (47\u00b0F), flan (47\u00b0F), and cooked pork (57\u00b0F) that, according to the chef, had been stored in the cooler since previous days.”<\/p>\n
\u201cTime\/temperature controlled foods held above 41\u00b0F.\u201d Inspector found numerous foods at unsafe temperatures, including raw chicken (67\u00b0F), raw beef (52\u00b0F & 57\u00b0F), cooked ground beef (47\u00b0F), cooked chicken (102\u00b0F), flan (47\u00b0F), salsa (57\u00b0F), lettuce (62\u00b0F), tomatoes (57\u00b0F), diced ham (87\u00b0F), cooked sausage (67\u00b0F), and cooked pork (57\u00b0F).”<\/p>\n
\u201cHot-held foods held below 135\u00b0F.\u201d Inspector found white rice at 123\u00b0F and chicken stock at 122\u00b0F.”<\/p>\n
\u201cVacuum breaker missing at mop sink faucet. Repeat Violation.\u201d<\/p>\n
\u201cEmployee with artificial nails handled exposed food or clean utensils without gloves.\u201d Inspector observed an employee with long fingernails handling clean equipment and single-service items in the front lobby.”<\/p>\n
\u201cFood-contact surfaces soiled with food debris, mold-like substance or slime.\u201d Inspector observed soiled cutting boards throughout the cook line.”<\/p>\n
\u201cEmployee training records incomplete.\u201d Required employee training records were missing the instructor\u2019s name and signature.”<\/p>\n
\u201cReady-to-eat foods held more than 24 hours not properly date marked.\u201d Inspector observed cooked ground beef that was prepared on July 22 without a date mark.”<\/p>\n
\u201cFood debris and residue on microwave and cooler door handles.\u201d<\/p>\n
\u201cCeilings not smooth, nonabsorbent or easily cleanable. Repeat Violation.\u201d<\/p>\n
\u201cCeiling in disrepair.\u201d<\/p>\n
\u201cCeiling tiles and vents soiled with grease, dust and debris.\u201d<\/p>\n
\u201cCold-holding equipment not maintained in good repair.\u201d Inspector found a reach-in cooler operating at an ambient temperature of 57\u00b0F.”<\/p>\n
\u201cDead roaches on the premises.\u201d Inspector observed one dead cockroach near the mop sink, one near the water heater, six dead roaches in first-floor dry storage, five large dead roaches beneath second-floor storage tables, and three dead roaches on shelving next to flour bins.”<\/p>\n
\u201cEquipment and utensils not washed, rinsed and sanitized in the correct order.\u201d<\/p>\n
\u201cEquipment in poor repair.\u201d Inspector observed rusted prep tables, a prep table supported by a paint can, broken freezer lids, a non-operational reach-in cooler, and a cooler door missing its handle.”<\/p>\n
\u201cGap under exterior door.\u201d<\/p>\n
\u201cMissing cove molding throughout kitchen and dry storage.\u201d<\/p>\n
\u201cWalls damaged with holes and gaps.\u201d Inspector observed holes under the three-compartment sink and extensive gaps around equipment, the water heater, mop sink, and dry storage areas.”<\/p>\n
\u201cLight shields damaged or missing. Repeat Violation.\u201d<\/p>\n
\u201cNo handwashing sign at hand sink.\u201d<\/p>\n
\u201cNonfood-contact surfaces soiled with grease and debris. Repeat Violation.\u201d<\/p>\n
\u201cLime scale buildup inside dish machine.\u201d<\/p>\n
\u201cCutting boards excessively worn and no longer cleanable.\u201d<\/p>\n
\u201cReach-in cooler shelves soiled.\u201d<\/p>\n
\u201cUnsealed concrete floors in food preparation and storage areas.\u201d<\/p>\n
\u201cWet wiping cloths not stored in sanitizer between uses.\u201d<\/p>\n
**TACOLOGY<\/p>\n
700 SOUTH MIAMI AVE.<\/p>\n
BRICKELL<\/p>\n
INSPECTION BASED ON COMPLAINT<\/p>\n
INSPECTION DATE 7\/21<\/p>\n
36 VIOLATIONS FOUND<\/p>\n
\u201cCooked pork not cooked to a minimum internal temperature of 145\u00b0F.\u201d Inspector observed cooked pork at 117\u00b0F on the front cook line and discussed proper cooking temperatures with employees.”<\/p>\n
\u201cEmployee began handling food without first washing hands. Inspector observed one employee begin cutting limes without washing hands at the ceviche station and another employee begin scooping ice without washing hands at the front mini bar.\u201d<\/p>\n
\u201cEmployee switched from handling raw food to ready-to-eat food without washing hands.\u201d Inspector observed an employee handling raw shrimp and then touching shredded cheese and a clean plate without washing hands. The employee washed hands after being coached.”<\/p>\n
\u201cLive, small flying insects present.\u201d Inspector observed three small flying insects in the dry storage area and two small flying insects in the bar area near the \u2018Margaritas and Micheladas\u2019 sign.”<\/p>\n
\u201cScent spray stored next to clean glassware.\u201d Inspector observed a scent spray next to clean glassware in the bar area. The bartender removed it.”<\/p>\n
\u201cRaw animal food stored over ready-to-eat food.\u201d Inspector observed raw beef stored over cheese inside a reach-in cooler across from the cook line.”<\/p>\n
\u201cStop Sale issued for food not in a wholesome condition.\u201d Inspector observed rice pudding in the walk-in cooler with a date exceeding the seven-day limit.”<\/p>\n
\u201cStop Sale issued for time\/temperature controlled foods due to temperature abuse.\u201d Inspector observed cooked chicken (49\u00b0F), rice (48\u00b0F), flan (55\u00b0F), and arroz con leche (59\u00b0F) that had been held in the units since previous days.”<\/p>\n
\u201cTime\/temperature controlled foods held above 41\u00b0F.\u201d Inspector observed numerous foods at unsafe temperatures, including lettuce (68\u00b0F), pico de gallo (55\u00b0F), raw shrimp (43\u00b0F), raw beef (43\u00b0F & 56\u00b0F), raw chicken (42\u00b0F), cooked chicken (43\u00b0F & 49\u00b0F), cooked ground beef (69\u00b0F), flan (55\u00b0F), and arroz con leche (59\u00b0F). Employees added ice and took corrective action.”<\/p>\n
\u201cHot-held foods held below 135\u00b0F.\u201d Inspector observed short ribs at 119\u00b0F, skirt steak at 117\u00b0F, and cooked chicken at 132\u00b0F. Employees began reheating the food.”<\/p>\n
\u201cFood-contact surfaces soiled with food debris, mold-like substance, or slime.\u201d Inspector observed heavily scarred cutting boards in use on the cook line, cutting boards stored against the wall that needed to be washed and sanitized, and clean plastic containers in dry storage requiring sanitizing before use.”<\/p>\n
\u201cNo paper towels at handwash sinks.\u201d Inspector observed missing paper towels at all three bar handwashing sinks and the lobby prep area.”<\/p>\n
\u201cNo soap at handwash sinks.\u201d Inspector observed missing soap at all three bar handwashing sinks and the lobby prep area.”<\/p>\n
\u201cCook-chill process conducted without an approved HACCP plan.\u201d Inspector observed reduced-oxygen packaged cooked beef in the walk-in cooler that had been packaged more than 48 hours earlier.”<\/p>\n
\u201cSpray bottle containing toxic substance not labeled.\u201d Inspector observed an unlabeled spray bottle containing Windex, according to the operator.”<\/p>\n
\u201cCeiling tile missing.\u201d Inspector observed missing ceiling tiles above the ice machine. A ceiling vent was also missing, and the detached vent was sitting on top of prep tables.”<\/p>\n
\u201cCeiling tiles and vents soiled with dust and food debris.\u201d Inspector observed dirty ceiling tiles in the kitchen and beverage storage room. Repeat Violation”<\/p>\n
\u201cClean equipment stored less than six inches off the floor.\u201d Inspector observed multiple clean pots stored on the floor beneath an oven. Repeat Violation”<\/p>\n
\u201cCold-holding equipment not maintained in good repair.\u201d<\/p>\n
\u201cEmployee food not properly separated from food served to the public.\u201d Inspector observed employee food stored inside a reach-in cooler at the front mini bar.”<\/p>\n
\u201cEmployee personal items stored in food preparation area.\u201d Inspector observed a cell phone on top of a prep table next to the ice machine.”<\/p>\n
\u201cEquipment in poor repair.\u201d Inspector observed a torn gasket on a reach-in cooler across from the cook line.”<\/p>\n
\u201cStanding water on the floor.\u201d Inspector observed standing water at the cook line, beverage storage room, food dry storage room, and dishwashing area.”<\/p>\n
\u201cFood stored on the floor.\u201d Inspector observed a three-gallon container of cooking oil stored on the floor next to the cook line.”<\/p>\n
\u201cWalls damaged with holes and gaps.\u201d Inspector observed gaps around pipes near the three-compartment sink and damage beneath prep tables in the bar area.”<\/p>\n
\u201cIce scoop handle touching ice.\u201d Inspector observed the scoop handle in contact with ice.”<\/p>\n
\u201cLimescale buildup inside the dishwasher.\u201d<\/p>\n
\u201cNonfood-contact surfaces soiled with grease and debris.\u201d Inspector observed dirty cooler door gaskets and grease and soil buildup between equipment throughout the kitchen and bar areas.”<\/p>\n
\u201cIce buildup in reach-in freezer.\u201d Inspector observed ice accumulation in the bar-area reach-in freezer.”<\/p>\n
\u201cNo ambient air thermometer in reach-in cooler.\u201d Inspector observed no thermometer in the reach-in cooler at the bar.”<\/p>\n
\u201cReach-in cooler shelves rusted.\u201d Inspector observed rusted shelves in coolers across from the cook line, next to the ice machine, and in the bar area.”<\/p>\n
\u201cEquipment and utensils washed, rinsed, and sanitized in the wrong order.\u201d Inspector coached employees on the correct three-compartment sink procedure.”<\/p>\n
\u201cCutting boards excessively worn and no longer cleanable.\u201d Inspector observed multiple cutting boards with deep cut marks at the cook line and storage area.”<\/p>\n
\u201cSpatula improperly stored.\u201d Inspector observed a spatula stored between the wall and the three-compartment sink.”<\/p>\n
\u201cStanding water inside reach-in cooler.\u201d Inspector observed standing water inside coolers next to the ice machine and in the lobby bar area.”<\/p>\n
\u201cTime\/temperature controlled food thawed improperly.\u201d Inspector observed frozen black beans and raw chicken thawing in standing cold water. Employees were coached on proper thawing procedures.”<\/p>\n
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