How many inspections has Northwest Seafood Outlet in Opa Locka had?

Northwest Seafood Outlet in Opa Locka has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Northwest Seafood Outlet in Opa Locka find?

Northwest Seafood Outlet in Opa Locka was most recently inspected by FDACS on July 16, 2024 (Met Inspection Requirements).

Has Northwest Seafood Outlet in Opa Locka had any stop-sale or stop-use orders?

No, Northwest Seafood Outlet in Opa Locka has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Northwest Seafood Outlet in Opa Locka?

The most frequently cited FDACS violations at Northwest Seafood Outlet in Opa Locka 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.

Northwest Seafood Outlet in Opa Locka

Name: Northwest Seafood Outlet in Opa Locka Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

14075 Nw 27th Ave, Opa Locka, FL 33054

Miami-Dade County · Seafood Market Retail · FDACS
Owner: D C N INC
FDACS Estab #: 68761

Overview

Northwest Seafood Outlet in Opa Locka, FL has 1 FDACS food safety inspection on record with 22 violations.

1FDACS Insp.

22Violations

Last inspected FDACS: July 16, 2024

Northwest Seafood Outlet in Opa Locka: 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.

2024 — 1 inspection

Jul 16, 2024 — Met Inspection Requirements· 22 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. Employee Health Guidelines, Guidance for the Written Procedures for Clean-Up of Vomiting and Diarrheal Events and Certified Food Protection Manager Certification Guidance provided via email. Consultation visit with food establishment management. Visit conducted in response to request # 5116875.

Risk-Based Violations

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

Backroom Area: Observed table saw with old food residue. COS: Table saw was washed, rinsed and sanitized 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

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.

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 Prep Area: Bottle of sanitizer stored on prep table next to hand sink. COS: Chemical was 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

Kitchen Area: Open bottled water stored on prep table next to fryers.

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

Kitchen Area: Food employee did not wash hands after re-entering area. COS: Hands were washed upon instruction. x Print Date: 7/16/2024 Page 1 of 5 8 Pf Citation Description: 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 Pf Observation: Backroom Area: Paper towels or other hand drying device not available at hand wash sink inside employee unisex restroom.

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 Prep Area: Hot water not available at hand sink. COS: Hot water was made available 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.

Certified food protection manager certificate not available during inspection.

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Kitchen Area: Unopened individually reduced oxygen packaged fish defrosting in three compartment sink basin. COS: Packages were opened and moved into a walk-in cooler during inspection.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

No probe thermometer available for assessing , receiving and holding of temperature control for safety foods.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom Area: Back receiving doors remained open after receiving was complete for duration of visit.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Retail Area: Numerous small, flying insects observed around prep tables. Kitchen Area: Numerous small, flying insects observed around prep tables.

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

Backroom Area: Cases of raw seafood stored directly on floor inside walk-in freezer.

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

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)

Kitchen Area: Wet wiping cloth stored on prep table next to fryers not held in sanitizer solution between uses.

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)

Kitchen Area: Knives stored above three compartment sink between uses found old food debris.

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)

Kitchen Area: Observed singe serve foam trays not inverted on prep table in front of fryers

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)

Kitchen Area: Pots and pans found with carbon buildup.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Kitchen Area: Condensing unit above kitchen entrance leaking water.

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.

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

Kitchen Area: Soil and debris on floor around three compartment sink. Dust accumulation on ceiling vent above kitchen entrance.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen Area: Employee personal phones stored on prep table next to fryers.

Northwest Seafood Outlet in Opa Locka: Frequently Asked Questions

When was Northwest Seafood Outlet in Opa Locka last inspected?: Northwest Seafood Outlet in Opa Locka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 16, 2024. Inspection type: Met Inspection Requirements.
How many inspections has Northwest Seafood Outlet in Opa Locka had?: Northwest Seafood Outlet in Opa Locka has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Northwest Seafood Outlet in Opa Locka find?: Northwest Seafood Outlet in Opa Locka was most recently inspected by FDACS on July 16, 2024 (Met Inspection Requirements).
Has Northwest Seafood Outlet in Opa Locka had any stop-sale or stop-use orders?: No, Northwest Seafood Outlet in Opa Locka has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Northwest Seafood Outlet in Opa Locka?: The most frequently cited FDACS violations at Northwest Seafood Outlet in Opa Locka 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.