How many inspections has Barry's Bootcamp Aventura in Aventura had?

Barry's Bootcamp Aventura in Aventura has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Barry's Bootcamp Aventura in Aventura find?

Barry's Bootcamp Aventura in Aventura was most recently inspected by FDACS on September 19, 2022 (Met Inspection Requirements).

Has Barry's Bootcamp Aventura in Aventura had any stop-sale or stop-use orders?

No, Barry's Bootcamp Aventura in Aventura has no stop-sale or stop-use orders on record with Florida FDACS.

Barry's Bootcamp Aventura in Aventura

Name: Barry's Bootcamp Aventura in Aventura Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2920 Ne 207th St Ste 105, Aventura, FL 33180

Miami-Dade County · Health Food Store w/FS · FDACS
Owner: Green Owl Ventures LLC
FDACS Estab #: 383125

Overview

Barry's Bootcamp Aventura in Aventura, FL has 1 FDACS food safety inspection on record with 12 violations.

1FDACS Insp.

12Violations

Last inspected FDACS: September 19, 2022

Barry's Bootcamp Aventura in Aventura: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2022 — 1 inspection

Sep 19, 2022 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: KAITLYN FORD, ENVIRONMENTAL SPECIALIST II

Comments: Employee Health Reporting Agreement was provided via email. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food Processing Area: Containers of strawberry chunks, pineapple chunks, blueberries, and banana slices stored uncovered inside chest freezer next to three compartment sink. o Print Date: 9/19/2022 Page 1 of 4 14 Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) Observation: Food Processing Area: Black mold-like substance on ice chute and brown substance on interior bottom of ice machine next to hand wash sink. COS: Ice machine was properly washed, rinsed, and sanitized during inspection. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Unable to verify that food employees are informed of their reporting responsibilities. Reporting Agreement provided. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for proper cleanup of vomit or diarrheal events. o

7-202.12(A)(2)-(3) Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A)(2)-(3) and (B) PP

Backroom Area: Aerosol can of Raid Ant & Roach spray labeled "For Household Use" stored on shelf next to cleaning sprays. COS: Can was removed from establishment during inspection. x

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food Processing Area: Quaternary ammonium sanitizer solution inside right-side basin at three compartment sink found with concentration between 300 - 400ppm. COS: Sanitizer solution was properly corrected to measure 200ppm during inspection. x Print Date: 9/19/2022 Page 2 of 4

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food Processing Area: Hand wash sign not available at hand wash sink next to ice machine. COS: Hand wash sign was provided and posting during inspection. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Processing Area: Hand wash sink next to ice machine used to discard ice and to store a cloth and brush. COS: Hand wash sink basin was cleared and proper use of sink was discussed with person in charge. x

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Processing Area: Food employee not wearing effective hair restraint while working in area with open food. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food Processing Area: Dispensing scoops inside containers of strawberry chunks and banana slices stored with their handles touching the food. COS: Scoops were removed from food containers during inspection. x

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Processing Area: Ice cream scoops used for dispensing almond butter and peanut butter stored inside containers with water found between 71 - 72 degrees F when checked with an accurate probe thermometer. COS: Water in the containers was discarded and scoops were stored inside clean, dry containers during inspection. x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food Processing Area: Clean spatula and spoons stored inside container next to three compartment sink not inverted. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food Processing Area: Stacks of single-use cups next to container of egg white protein powder not inverted. o

Barry's Bootcamp Aventura in Aventura: Frequently Asked Questions

When was Barry's Bootcamp Aventura in Aventura last inspected?: Barry's Bootcamp Aventura in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 19, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Barry's Bootcamp Aventura in Aventura had?: Barry's Bootcamp Aventura in Aventura has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Barry's Bootcamp Aventura in Aventura find?: Barry's Bootcamp Aventura in Aventura was most recently inspected by FDACS on September 19, 2022 (Met Inspection Requirements).
Has Barry's Bootcamp Aventura in Aventura had any stop-sale or stop-use orders?: No, Barry's Bootcamp Aventura in Aventura has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Barry's Bootcamp Aventura in Aventura?: The most frequently cited FDACS violations at Barry's Bootcamp Aventura in Aventura are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.