RED THE STEAKHOUSE MIAMI BEACH

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled at the preparation area and cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal pan in the sink by the ware washing area. The chef removed it.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink at the bar and kitchen both use quaternary sanitizer and the chef only has chlorine test strips. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle at the bar labeled bar. The chef put the name of the chemical on the bottle.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice bucket stored not Inverted between uses. The chef inverted the buckets.. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several gaskets soiled at the cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen area and cutting boards at cookline and pantry station soiled. - From follow-up inspection 2024-06-26: Observed can opener at kitchen area and cutting boards at cookline and pantry station soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary or chlorine strips available. - From follow-up inspection 2024-06-26: Observed no quaternary or chlorine strips available. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink near cookline. - From follow-up inspection 2024-06-26: Observed at hand washing sink near cookline. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white plastic barrier inside ice machine, soiled with a mold-like substance or slime, located at kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next oven at kitchen cookline. Repeat Violation

Intermediate - No soap provided at handwash sink located next oven at kitchen cookline.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed Consumer Advisory signage regarding the consumption of raw oysters to Chef. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located at storage shelves across from three compartment sink.

Basic - Cutting board has cut marks/ stains. Observed grooved and stained cutting boards throughout kitchen prep stations.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of butter stored on floor, under storage shelves inside walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees located next oven at kitchen cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulated food debris. Observed cutting board stained at preparation area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary ammonium test strips available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef replenished paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked potatoes at walk in cooler not date marked. As per chef, item was prepared on the previous day.

Basic - Ceiling tile missing. Located at salad preparation area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean cooking pots stored on the floor near 3 compartment sink. Repeat Violation

Basic - Food stored on floor. Observed containers of flour stored on the floor at back dessert preparation area.

Basic - Standing water in bottom of reach-in-cooler. Located at reach in cooler at dessert preparation area. Repeat Violation

High Priority - Dented/rusted cans present. Observed 2 dented cans of Italian peeled tomatoes at 6lbs 10oz, by Antico Casale Franzese located at kitchen area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags organized by month's but last date served not written on each tag. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ovens at cookline with an accumulation of black substance/debris. Observed interior of empty reach in cooler drawers under kitchen cookline soiled with food debris. Observed slicer located at kitchen area, near storage shelves, soiled with old food debris.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. located near three compartment sink at kitchen area and behind bar counter. Chef refilled paper towel dispenser at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink located behind bar counter. Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means, not observed at the time of inspection. Raw animal foods must be fully cooked prior to service. Provided printed oyster consumer advisory sign to Chef. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at back kitchen area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large metal pots and cutting boards stored on kitchen floor near three compartment sink at kitchen area. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit located at reach in cooler located across from convection ovens at kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees located behind bar counter. Repeat Violation

Basic - Standing water in bottom interior of reach-in-cooler located at pastry prep station. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink, on cook line.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with oyster advisory. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling tile missing, near walk in freezer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on floor near three compartment sink.

Basic - Floor soiled/has accumulation of debris, inside walk in freezer.

Basic - Food not stored at least 6 inches off of the floor. Observed flour and can goods stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees, on cook line, on cook line.

Basic - Reach-in cooler interior have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles and containers containing different spices/sauces not labeled.