LIQUE MIAMI RESTAURANT Inspection – December 18, 2023

High Priority 1

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of cooked snapper. Chef rearranged. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate01C-05-4

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

#7Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. **Corrective Action Taken**

Corrective Action Taken

#8Intermediate11-26-1

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. Discussed and emailed form to operator. **Corrective Action Taken**

Corrective Action Taken

Basic 4

#1Basic24-05-4

Basic – Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**

Repeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. Observed containers of food being stored on floor in walk in cooler.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Located on stove door.

#4Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

Florida Food Watch