When was Rdg Lv Enterprises in Miami last inspected?

Rdg Lv Enterprises in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 14, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Rdg Lv Enterprises in Miami had?

Rdg Lv Enterprises in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Rdg Lv Enterprises in Miami find?

Rdg Lv Enterprises in Miami was most recently inspected by FDACS on March 14, 2025 (Met Sanitation Inspection Requirements).

Has Rdg Lv Enterprises in Miami had any stop-sale or stop-use orders?

No, Rdg Lv Enterprises in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Rdg Lv Enterprises in Miami

Name: Rdg Lv Enterprises in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2190 Coral Way, Miami, FL 33145

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Rdg IV Enterprises INC Deyrdre & Ruben Gonzalez
FDACS Estab #: 283706

Overview

Rdg Lv Enterprises in Miami, FL has 2 FDACS food safety inspections on record with 44 violations.

2FDACS Insp.

44Violations

Last inspected FDACS: March 14, 2025

Rdg Lv Enterprises in Miami: 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.

2025 — 2 inspections

Mar 14, 2025 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: GUISELLA URIBE, ENVIRONMENTAL 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.

Risk-Based Violations

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- Food employees did not wash their hands between entering and exiting the food preparation area, working at the register station and preparing coffee for the customers. COS, after proper hand washing procedures were discussed with food employees, employees washed their hands during inspection. Y 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 PfPfRepeat

Food Service- Red sanitizer bucket found in hand sink located next to ware wash sink. COS, bucket was removed during inspection.

Good Retail Practice Violations

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food service- Food employee working in food preparation and open foods with long and painted finger nails without wearing gloves.

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)

Food Service- Yellow wet wiping cloth were not held in sanitizer between uses next to the espresso machine.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Food Service- Spoons and spatulas were stored next to the grill, not inverted to touch only handles.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Back Area- Rusted shelves housing food items were found inside the walk-in cooler.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Food Service- No drain boards available at the ware wash sink to air dry sanitized equipment and utensils.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Food Service- Burned on grease deposits and carbon build-up accumulated on the baking trays found throughout the processing areas.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Service- Dust, grease deposits and debris accumulated on the exterior of the oven, stove, and grill throughout the processing areas.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Food Service- The ware wash sink is directly connected to the sewage system (has no air gap/air break).

Feb 28, 2025 — Re-Inspection Required· 34 violations· Re-Inspection Required

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to

Risk-Based Violations

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

No designated person in charge present at the food establishment during operating hours. COS, the manager arrived during the inspection. x

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

Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: hand washing; hot holding temperatures, cold holding temperatures; equipment sanitization. o

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Person in charge does not demonstrate knowledge of the Food Code and Public Health principles as evidenced by having at least 1 priority violation on the inspection report, having no certified food protection manager for the establishment and is unable to respond correctly to food safety questions relevant to their food operation. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Service- Food employees wear single-use gloves to take customer orders at the register, handle food items, enter and exit the preparation areas without changing their gloves between tasks. COS, proper glove usage was discussed with management and the food employee discarded her gloves, washed her hands, and donned new gloves. 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

Back Area- Raw chicken was stored directly above multiple whipped cream bottles inside the walk-in cooler located in front of the ware wash area. COS, raw chicken was moved to the bottom shelf during inspection. Retail- Raw shell eggs was displayed directly above orange juice bottles inside the retail walk-in cooler. COS, raw shell eggs was moved to the bottom shelf during inspection. Food ServiceRaw chicken and raw beef were stored directly above cut onions inside the sandwich reach-in cooler located in front of the stove. COS, raw chicken and raw beef were moved to the bottom of the reach-in cooler.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food Service- Old food residue encrusted on the deli slicer and guard located next to the fountain soda machine. COS, equipment was washed, rinsed and sanitized during inspection.

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food Service- Espresso machine steam wand was found not washed/rinsed/sanitized after more than 4 hours of use. COS, Steam wands were washed, rinsed, and sanitized during the inspection.

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

Food Service- Food items placed in the hot holding unit located next to the register were probed with an accurate thermometer and found out of temperature: beef empanada 101*F; chicken empanada 105*F; ham croquettes 103*F; beef-stuffed potato 105*F; cheese empanadas 101*F. COS, all food items were reheated over 165*F during inspection.

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 available in food establishment. Copy of employee health guidelines and employee reporting agreement provided to management via e-mail. o Print Date: 2/28/2025 Page 1 of 6 o

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

Person in charge does not ensure that food employees are informed in a verifiable manner of their reporting responsibility regarding diseases transmissible through food.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Service- Food items placed inside the cold holding unit located next to the sandwich press grill were probed with an accurate thermometer and found out of temperature: pork ham 50*F; turkey ham 49*F; American cheese 51*F. COS, food items were placed under proper refrigeration during inspection. Food Service- Ham and cheese sandwiches displayed on top of the hot holding unit located next to the register were probed with an accurate thermometer and found at 73*F. COS, sandwiches were placed under proper refrigeration during inspection. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Food Service- Cartons of raw shell eggs were found next to the stove at an ambient temperature of 79*F. COS, eggs were placed under proper refrigeration 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 PfPf

Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided via e-mail.

3-404.11 Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf

Food Service- Multiple cups of orange juice made, packaged on-site, and placed on top of the hot holding unit next to the register at customer reach were found without the pasteurization warning label. A copy of the pasteurization warning label was provided to the owner via e-mail.

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- Employee personal bottle of water was found on preparation table next to coffee grinder. COS, the bottle was removed from preparation table.

Food Service- Food employees did not wash their hands between entering and exiting the food preparation area, handling unclean wiping clothes, unclean utensils and returning to handling food items to customers. COS, after proper hand washing procedures were discussed with food employees, employees washed their hands during inspection. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Food Service- No hot water available at the hand sink located next to the ware wash sink. COS, hot water was fixed and verified at the hand sink during the inspection.

Ware wash Room- Sanitizer bucket found in hand sink located next to ware wash sink. COS, food employee removed the item during inspection.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

No certified food manager available in the food establishment. Food Protection Manager Certification document provided via e-mail.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back Area- Cases of tomatoes were found stored directly on the floor inside the walk-in cooler located in front of the ware wash room.

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 Service- Food employee observed not wearing a hair restraint while engaged in open food processing.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service- Food employees were observed wearing bracelets while engaged in open food handling.

Food service- Food employee working in food preparation and open foods with long and painted finger nails without wearing gloves.

Food Service- Yellow wet wiping cloths were not held in sanitizer between uses on all preparation tables/areas in the food establishment.

Food Service- Spoons and spatulas were stored next to the grill, not inverted to touch only handles.

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 Service- Uncovered single-use cups were found in the plastic dispenser above the espresso machine. COS, food employee cover with a lid on the top of uncovered cup in the plastic dispenser.

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

Food Service- A cold holding located next to the sandwich press grill was found in disrepair with an ambient temperature of 50*. COS, the temperature of the unit was adjusted and achieved 40*F. Food Service- A hot holding located next to the register was found in disrepair with an ambient temperature of 105*F. COS, the temperature of the unit was adjusted and achieved 137*F

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

Ware Wash Room, Food Service- No chlorine sanitizer test kit available to measure the chlorine concentration at the ware wash sink.

4-501.19 Temperature of the wash solution in manual warewashing equipment maintained at less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. 4-501.19 Pf

Food Service- Hot water was not available in the washing compartment at the ware wash sink. COS, hot water was restored and checked by the inspector.

Food Service- No drain boards available at the ware wash sink to air dry sanitized equipment and utensils.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Service- Dust, grease deposits and debris accumulated on the exterior of the oven, stove, and preparation tables throughout the processing areas to cook, serve and prepare foods.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Food Service- Burned on grease deposits and carbon build-up accumulated on the baking trays found throughout the processing areas.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Food Service- The ware wash sink is directly connected to the sewage system (has no air gap/air break).

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

Food Service, Back Area, Ware wash Room- Old food residue on the floor beneath shelving units, preparation tables and equipment throughout all areas of the food establishment.

Rdg Lv Enterprises in Miami: Frequently Asked Questions

When was Rdg Lv Enterprises in Miami last inspected?: Rdg Lv Enterprises in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 14, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Rdg Lv Enterprises in Miami had?: Rdg Lv Enterprises in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Rdg Lv Enterprises in Miami find?: Rdg Lv Enterprises in Miami was most recently inspected by FDACS on March 14, 2025 (Met Sanitation Inspection Requirements).
Has Rdg Lv Enterprises in Miami had any stop-sale or stop-use orders?: No, Rdg Lv Enterprises in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Rdg Lv Enterprises in Miami?: The most frequently cited FDACS violations at Rdg Lv Enterprises in Miami are: 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; 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; 2-302.11: Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf.
Does Rdg Lv Enterprises in Miami have any repeat violations?: Yes, Rdg Lv Enterprises in Miami has had the following violations cited on multiple FDACS inspections: 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; 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; 2-302.11: Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf.