BLACK MARKET MIAMI Inspection – October 18, 2023

High Priority 1

#8High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching Dirty apron no hand washing. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#9Intermediate11-27-4

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.

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**

Corrected On-Site

Basic 7

#1Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#2Basic36-36-4

Basic – Ceiling tile missing. Throughout the kitchen area.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to walk in cooler doors.

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed ribs being thawed in standing water.

#6Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#7Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch