MIRAZUR RESTAURANT

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed four (4) employees on duty, 2 line cooks, 1 dishwasher, 1 server. Admin Complaint - From follow-up inspection 2026-06-05: 4 employees on duty, no Certified food manager present. Admin Complaint

High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Cooked beef tongue per operator not packaged immediately after cooking. Cooked tongue vacuum packed cold. See stop sale Repeat Violation Admin Complaint

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank tea and proceeded to handle a clean container and handled a clean knife and cutting board without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per operator Raw Salmon and raw Tuna not held frozen before packaging . See Stop sale Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened Ziplock bag of raw meatballs stored above opened ziplock bags of cherries and potatoes pastries in Valpro double doors reach in freezer. Manager inverted. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw Chicken stored above container of cooked Pasta in Double drawers under Flat top/ Grill in cook line. Chef inverted. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 1) Per operator Raw Salmon and raw Tuna not held frozen before packaging . See Stop sale 2) Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Cooked beef tongue per operator not package immediately after cooking. Cooked tongue vacuum sealed cold. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Shelf above stove- Cheese (70F - Cold Holding) 2) Salad Station- Sliced Cheese (41-49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Chef moved to lower reach in to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator posted during inspection. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Case of oil stored on floor next to walk in cooler. Chef elevated. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drinking hot tea in food preparation area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on shelf next to clean plate on rack next to dishwashing machine. Employee removed during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw salmon in double doors reach in freezer. Warning - From follow-up inspection 2025-05-15: Raw Salmon and Raw tuna in double doors reach in freezer not labeled. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit. Warning - From follow-up inspection 2025-05-15: No test kit Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature without a HACCP plan approved by the Division of Hotels and Restaurants.. Reduced Oxygen Packaging of raw salmon in double doors reach in freezer. Warning - From follow-up inspection 2025-05-15: HACCP guide was provided to operator but wasn't submitted to DBPR. Admin Complaint

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked chicken labeled but not time marked. Chef time marked during inspection. Corrected On-Site Warning - From follow-up inspection 2025-05-15: Cooked chicken in freezer date marked but not time marked . Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - No handwashing sign provided at a hand sink used by food employees.