DUMPLINGS MI AMOR Inspection – July 22, 2025

High Priority 1

#8High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employees touching soiled apron and then engaging in food preparation.

Intermediate 2

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#10Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Repeat Violation**

Repeat Violation

Basic 7

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phone on kitchen, work table mixer area.

#3Basic08B-38-4

Basic – Food stored on floor. Observed boxes of food on dry storage floor.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Repeat Violation**

Repeat Violation

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

Repeat Violation

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed Frozen shrimp being thawed in room temperature.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch