RED THE STEAKHOUSE MIAMI BEACH Inspection – June 12, 2024

High Priority 1

#4High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a chlorine concentration of 0 ppm. Chef contacted service provider for service.

Intermediate 3

#5Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen area and cutting boards at cookline and pantry station soiled.

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary or chlorine strips available.

Basic 3

#1Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in freezer at pastry area.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink near cookline.

#3Basic29-08-4

Basic – Plumbing system in disrepair. Observed hand washing sink near cookline in disrepair. There a secondary hand washing sink near cookline staff is using.

Florida Food Watch