How many inspections has Moi Homemade in South Miami had?

Moi Homemade in South Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Moi Homemade in South Miami find?

Moi Homemade in South Miami was most recently inspected by FDACS on April 5, 2023 (Met Inspection Requirements).

Has Moi Homemade in South Miami had any stop-sale or stop-use orders?

No, Moi Homemade in South Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Moi Homemade in South Miami

Name: Moi Homemade in South Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 5, 2023

7388 Sw 57th Ave, South Miami, FL 33143

Miami-Dade County · Retail Bakery · FDACS
Owner: Hector Ortega

Overview

Moi Homemade is a retail bakery in South Miami that underwent one inspection on April 5, 2023 during a food permit application review. The inspection identified five violations, all at the intermediate (Pf) priority foundation level, including gaps in the person in charge's knowledge of foodborne disease prevention and the absence of written procedures for responding to vomitus or diarrhea events on food establishment surfaces. The inspection was classified as "Met Inspection Requirements," indicating the facility satisfied permit application standards despite the cited violations.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

5Violations

Last inspected FDACS: April 5, 2023

Moi Homemade in South Miami: 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.

2023 — 1 inspection

Apr 5, 2023 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: SIMEON CARRERO, SANITATION AND SAFETY SPECIALIST

Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Employee Health Guidelines and reporting agreement provided. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. 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. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Request # 5094654.

Risk-Based Violations

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 does not correctly respond to questions that relate to preventing transmission of foodborne disease. 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 employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment. o Print Date: 4/5/2023 Page 1 of 4

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

Back processing area observed spray bottle of water with no common name. Cos bottle water was marked with common name during the inspection. 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)

Back processing area observed several wet cloths on counter not held in sanitizer solution in between uses. o

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

Back processing area observed 3 compartment sink missing drain boards. o

Moi Homemade in South Miami: Frequently Asked Questions

When was Moi Homemade in South Miami last inspected?: Moi Homemade in South Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 5, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Moi Homemade in South Miami had?: Moi Homemade in South Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Moi Homemade in South Miami find?: Moi Homemade in South Miami was most recently inspected by FDACS on April 5, 2023 (Met Inspection Requirements).
Has Moi Homemade in South Miami had any stop-sale or stop-use orders?: No, Moi Homemade in South Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Moi Homemade in South Miami?: The most frequently cited FDACS violations at Moi Homemade in South Miami 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; 2-501.11: 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 Pf; 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.