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TIFFANIE RESTAURANT

666 167 STREET, NORTH MIAMI BEACH, FL 33162 · Permanent Food Service

2 inspections

  1. Routine - Food

    11 infractions

    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 33: Garbage and refuse; premises maintained
    • 33: Garbage and refuse; premises maintained
    • 53: Food management certification valid / Employee training verification
      • Risk factor
    • 53: Food management certification valid / Employee training verification
      • Risk factor
    • 53: Food management certification valid / Employee training verification
      • Risk factor
  2. Routine - Food

    25 infractions

    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 10: In use food dispensing utensils properly stored
    • 11: Employee health knowledge; ill/symptomatic employee present
      • Risk factor
    • 11: Employee health knowledge; ill/symptomatic employee present
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 33: Garbage and refuse; premises maintained
    • 33: Garbage and refuse; premises maintained
    • 42: Cleaning and maintenance equipment
    • 53: Food management certification valid / Employee training verification
      • Risk factor
    • 53: Food management certification valid / Employee training verification
      • Risk factor
    • 53: Food management certification valid / Employee training verification
      • Risk factor