How many inspections has Primo Cafe and Market INC in Miami Beach had?

Primo Cafe and Market INC in Miami Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Primo Cafe and Market INC in Miami Beach find?

Primo Cafe and Market INC in Miami Beach was most recently inspected by FDACS on September 22, 2023 (Focused Inspection).

Has Primo Cafe and Market INC in Miami Beach had any stop-sale or stop-use orders?

No, Primo Cafe and Market INC in Miami Beach has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Primo Cafe and Market INC in Miami Beach?

The most frequently cited FDACS violations at Primo Cafe and Market INC in Miami Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.

Primo Cafe and Market INC in Miami Beach

Name: Primo Cafe and Market INC in Miami Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

3924 Collins Ave, Miami Beach, FL 33140

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Primo Cafe & Market INC Alejandro & Gustavo
FDACS Estab #: 318672

Overview

Primo Cafe and Market INC in Miami Beach, FL has 2 FDACS food safety inspections on record with 14 violations.

2FDACS Insp.

14Violations

Last inspected FDACS: September 22, 2023

Primo Cafe and Market INC in Miami Beach: FDACS Inspection History (2)

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.

2023 — 2 inspections

Sep 22, 2023 — Focused Inspection· Focused Inspection

Inspector: KAITLYN FORD

Comments: Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

Sep 21, 2023 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit payment of the appropriate permit fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Employee Health Guidelines, Reporting agreement and Guidance for the Written Procedures for Clean-Up of Vomiting and Diarrheal Events documents provided. Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: [email protected]

Risk-Based Violations

3-304.11 Food in contact with surfaces of equipment or utensils that have not been cleaned and sanitized, linens that have not been laundered, or articles that are not single-service or single-use. 3-304.11 PP

Food Service Area: Knock board used to discard espresso grinds stored inside receptacle used for general trash. o

3-501.14(D) After receiving, raw eggs not immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.14(D) PP

Retail Area: Cases of raw shell eggs not immediately placed under proper refrigeration upon receipt and stored on shelf next to three compartment sink ambient air temperature of 65 degrees F. COS: Eggs were placed under proper refrigeration during inspection. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

No employee health policy implemented at food establishment to report information as related to symptoms or diagnosis of diseases that are transmissible through food. 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 employee procedures for cleanup of a vomit and diarrhea event.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Food Service Area: Observed hand sanitizer stored in reach-in cooler next to ready to eat foods. Observed hand sanitizer stored on counter of sandwich prep table. All chemicals were moved to appropriate location during inspection. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food Service Area: Open employee beverages stored on sandwich prep table.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food Service Area: Food employee did not wash hands before donning gloves. COS: Hands were washed upon instruction. x

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 Service Area: Hand wash sign not available at hand wash sink next to three compartment sink. COS: Hand wash sign was provided and posted during inspection.

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 Service Area: Hand wash sink next to three compartment sink blocked with a rolling cart and cloths in basin. COS: Rolling cart and cloths were moved to an appropriate location during inspection.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Food Service Area: Observed a bag of frozen chicken thawing above oven. COS: Chicken was moved into a reach-in cooler during inspection. x Print Date: 9/21/2023 Page 2 of 5 35 Citation Description: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12 Observation: Food Service Area: Observed a container of sugar located on counter next to espresso machine not labeled with common name of food.

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail Area: Food items packaged on site and displayed in reach-in cooler not labeled with source information and ingredients including chicken tenders, beef lasagna, mac & cheese, soft bread, wraps, chicken pie, chicken breast sandwich, chicken kabob, shrimp salad, fruit salad, oreo cake, red velvet cake, choco mousse cake, dulce de leche cheese cake & dark chocolate. COS: All food items were removed from consumer reach during inspection. x

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Backroom Area: Sanitizer test strips not available.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Retail Area: Cover not available for trash receptacle inside women employee restroom.

94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food extablishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.

This food establishment was found to be operating beyond the scope of their food permit. Establishment category/type has been changed from convenience store Limited food service to convenience store significant food service. See comments. o

Primo Cafe and Market INC in Miami Beach: Frequently Asked Questions

When was Primo Cafe and Market INC in Miami Beach last inspected?: Primo Cafe and Market INC in Miami Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 22, 2023. Inspection type: Focused Inspection.
How many inspections has Primo Cafe and Market INC in Miami Beach had?: Primo Cafe and Market INC in Miami Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Primo Cafe and Market INC in Miami Beach find?: Primo Cafe and Market INC in Miami Beach was most recently inspected by FDACS on September 22, 2023 (Focused Inspection).
Has Primo Cafe and Market INC in Miami Beach had any stop-sale or stop-use orders?: No, Primo Cafe and Market INC in Miami Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Primo Cafe and Market INC in Miami Beach?: The most frequently cited FDACS violations at Primo Cafe and Market INC in Miami Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.