Rcjt Food Corp in Miami Beach
969 Normandy Dr, Miami Beach, FL 33141
Rcjt Food Corp in Miami Beach, FL has 5 FDACS food safety inspections on record with 46 violations and 3 stop-sale or stop-use enforcement actions.
Last inspected FDACS: October 29, 2025
Rcjt Food Corp in Miami Beach: FDACS Inspection History (5)
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused visit - This offsite industry visit is being conducted to document water supply for its facility comes from an approved
source.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 13 violations· 3 stop-sale orders· Met Requirements
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.
Visit conducted in response to request # 5141586.
Consultation visit with food establishment management.
Employee Health Guidelines, Reporting agreement and Guidance for the Written Procedures for Clean-Up of Vomiting and
Diarrheal Events documents provided.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Cafe Area: Food items displayed inside hot holding unit including beef empanadas, chicken
empanadas, ham croquettes, pork strips and bunuelos found with temperatures between 115 - 120
degrees F when checked with an accurate probe thermometer. COS: Food items were re-heated to 165
degrees F during inspection.
Y
x
Print Date: 10/24/2025
Page 1 of 3
o
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail Area: Prepackaged sushi items, displayed at reach-in cooler in cafe area including
California cream cheese rolls, tuna & salmon, salmon rolls, California salad roll, BBQ eel roll, Hawaiian roll
and crunchy shrimp roll found with internal temperatures between 52 - 54 degrees F when checked with an
accurate probe thermometer. Cafe Area: Food items, displayed in a reach-in cooler on sandwich prep table,
including ham, cheese, shredded lettuce and sliced tomatoes found with temperatures between 49 - 54
degrees F. COS: All food items were voluntarily discarded and verified during inspection.
o
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
Person in charge did not answer questions related to foodborne illnesses and symptoms.
Employee health guide provided.
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Meat Area: Deli meats and cheeses including ham, pork, turkey, chicken, white cheese and
yellow cheese stored inside reach-in display cooler with date labels missing. COS: All deli meats and
cheeses were properly labeled during inspection.
x
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 PfPfRepeat
Establishment does not have written employee procedures for cleanup of a vomit and
diarrhea event.
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
Cafe Area: Open bottled water stored on counter next to espresso machine. Produce Area:
Open bottled water stored on prep table in processing area.
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
Produce Area: Hand wash sink blocked with pineapple cutting machine equipment in basin.
COS: Pineapple cutting machine equipment were removed from hand sink during inspection.
Good Retail Practice Violations
3-302.12
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
Cafe Area: Observed multiple squeeze bottles not labeled with common name of food
located inside reach-in cooler under sandwich prep station.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Meat Area: Wet wiping cloths stored on prep table next to wrapper not held in sanitizer
solution between uses.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Cafe Area: Hot holding unit in disrepair. Retail Area: Cold hold unit in front of cafe in
disrepair. Stop-use and release order issued.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Area: Observed water leaking from under condensation unit pipes in walk-in freezer.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Backroom Area: Cover not available for trash receptacle inside employee unisex restroom.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside Area: Dumpster not covered during inspection.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom Area: Stained ceiling in produce backroom. Produce Area: Stained ceiling.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit.
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 a water/sewer bill within 30 days of this visit to:
[email protected]
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 10 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2)
PP
Meat Area: A case of raw pork stored directly above a case of raw fish in walk-in cooler. COS:
Pork was moved to appropriate location during inspection.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Cafe Area: Food items displayed inside hot holding unit including beef empanadas, chicken
empanadas and ham croquettes found with temperatures between 127 - 129 degrees F when checked with an
accurate probe thermometer. COS: Food items were re-heated 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
Person in charge did not answer questions related to foodborne illnesses and symptoms.
Employee health guide 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
does not have written employee procedures for cleanup of a vomit and diarrhea event.
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
Cafe Area: Food employee did not wash hands after re-entering areas. COS: Hands were washed
upon instruction.
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
Produce Area: Hand wash sink blocked with plastic a container in basin. COS: Plastic container
was removed from hand sink during inspection.
Good Retail Practice Violations
3-302.12
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
Cafe Area: Observed multiple squeeze bottles not labeled with common name of food located
inside reach-in cooler under sandwich prep station.
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Meat Area: Wet wiping cloths stored on prep table next to wrapper not held in sanitizer solution
between uses.
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept
intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can
opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is
opened. 4-501.11
Backroom Area: Ice machine next to bailer dispensing door in disrepair.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Area: Observed water leaking from under condensation unit pipes in walk-in cooler.
— Re-Inspection Required· 23 violations· Re-Inspection Required
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in
charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was observed as evidenced by violations for hand washing,
sanitization, hot holding & cold holding.
o
Retail Area: Living alfalfa sprouts displayed in produce area found with white, mold-like
substances. COS: Adulterated produce was voluntarily discarded during inspection.
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2)
PP
Meat Area: A case of raw pork stored directly above a case of raw fish in walk-in cooler. COS:
Pork was moved to appropriate location during inspection.
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables
before they are washed. 3-302.11(A)(1) PP
Meat Area: Raw shell eggs stored directly above deli meats inside walk-in cooler. Produce Area:
Raw shell eggs stored directly above yogurt inside walk-in cooler. Retail Area: Packages of raw morcilla
displayed directly above packages of fully cooked pork chops in open air cooler next to backroom entrance.
COS: Eggs and morcilla were moved to appropriate location during inspection.
x
4-602.11(E)
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)
Backroom Area: Black substance found on interior ledge of ice machine next to bailer. COS: Ice
machine was properly cleaned during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat Area: Slicer, tenderizer and table saw were found with old food debris. COS: All items were
properly cleaned, rinsed and sanitized during inspection.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Cafe Area: Food items displayed inside hot holding unit including beef empanadas, chicken
empanadas and ham croquettes found with temperatures between 110 - 124 degrees F when checked with an
accurate probe thermometer. COS: Food items were voluntarily discarded during inspection.
x
Print Date: 5/15/2023
Page 2 of 6
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Food Service Area: Food items stored inside reach-in cooler above sandwich prep table including
ham, cheese, sliced lettuce & sliced tomatoes found with temperatures between 46 - 49 degrees F when
checked with an accurate probe thermometer. COS: Food items were moved to a walk-in cooler during
inspection. Retail Area: Packages and containers of sliced watermelon, melon and alfalfa displayed in produce in
a reach-in cooler found with temperatures between 46 - 51 degrees F. COS: All produce were voluntarily
discarded 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
Person in charge did not answer questions related to foodborne illnesses and symptoms.
Employee health guide 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 employee procedures for cleanup of a vomit and diarrhea
event.
o
Print Date: 5/15/2023
Page 3 of 6
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
Cafe Area: Open bottled water stored on counter next to espresso machine. Meat Area: Open
bottled water stored on storage shelf in processing area. Produce Area: Open bottled water stored on prep table
in processing area.
o
Print Date: 5/15/2023
Page 1 of 6
6
P
Citation Description: 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
Observation: Cafe Area: Food employee did not wash hands after re-entering areas. COS: Hands were washed
upon instruction.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided
with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a
heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Cafe Area: Paper towels or other hand drying device not available at hand wash sink next to prep
table. COS: Paper towel dispenser was refilled 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
Produce Area: Hand wash sink blocked with plastic containers in basin. COS: Plastic containers
were removed from hand sink during inspection.
x
Good Retail Practice Violations
3-302.12
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
Cafe Area: Observed multiple squeeze bottles not labeled with common name of food located
inside reach-in cooler under sandwich prep station.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Meat Area: Wet wiping cloths stored on prep table next to wrapper not held in sanitizer solution
between uses.
o
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)
Cafe Area: Cups stored above espresso machine not inverted.
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Meat Area: Soda crates and unsealed wood used as shelf storing bottled beverages in walk-in
cooler.
o
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept
intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can
opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is
opened. 4-501.11
Backroom Area: Ice machine next to bailer dispensing door in disrepair. Cafe Area: Reach-in
cooler under sandwich station found with ambient air temperature of 51 degrees F and unable to maintain TCS
(time/temperature control for safety) food items at 41 degrees F or below. COS: Temperature on reach-in cooler
was adjusted during inspection.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Area: Observed water leaking from under condensation unit pipes in walk-in cooler. Produce
Area: Observed water leaking from under condensation unit pipes in walk-in cooler.
o
6-202.14
Toilet room located inside the food establishment not completely enclosed or not provided
with a tight-fitting self-closing door. 6-202.14
Grocery Second Floor Area: Employee unisex restroom door not self closing.
o
6-501.19
Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19
Grocery Second Floor Area: Employee unisex restroom door not kept closed at time of inspection.
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Grocery Second Floor Area: Cover not available for trash receptacle inside employee unisex
restroom.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not
done during periods when the least amount of food is exposed such as after closing. 6-501.12
Backroom Area: Stained ceiling in produce backroom. Retail Area: Stained ceiling and wall with
black mold-like substance above dairy. Produce Area: Stained ceiling and wall with black mold-like substance in
walk-in cooler.
o
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change their
clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of
employee’s clothing and other possessions. 6-305.11
Meat Area: Employee personal caps stored on shelf above prep table. Employee personal lunch
bag stored with retail food items inside walk-in dairy cooler.
o
Rcjt Food Corp in Miami Beach: Stop-Sale & Stop-Use Orders (3)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Rcjt Food Corp in Miami Beach: Frequently Asked Questions
- When was Rcjt Food Corp in Miami Beach last inspected?
- Rcjt Food Corp in Miami Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 29, 2025. Inspection type: Focused Inspection.
- How many inspections has Rcjt Food Corp in Miami Beach had?
- Rcjt Food Corp in Miami Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Rcjt Food Corp in Miami Beach find?
- Rcjt Food Corp in Miami Beach was most recently inspected by FDACS on October 29, 2025 (Focused Inspection).
- Has Rcjt Food Corp in Miami Beach had any stop-sale or stop-use orders?
- Yes, Rcjt Food Corp in Miami Beach has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Rcjt Food Corp in Miami Beach?
- The most frequently cited FDACS violations at Rcjt Food Corp in Miami Beach are: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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; 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.
- Does Rcjt Food Corp in Miami Beach have any repeat violations?
- Yes, Rcjt Food Corp in Miami Beach has had the following violations cited on multiple FDACS inspections: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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; 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.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Rcjt Food Corp. How we collect and verify this data.