SMOKI

Name: SMOKI
Address: 1970 NE 153 ST BAY#13, NORTH MIAMI BEACH, FL, 33162, US
Rating: 0

1970 NE 153 ST BAY#13, NORTH MIAMI BEACH, FL 33162

License #2336633

0 Grade F / 100

Failing Health Score

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Latest inspection

June 10, 2026 · 27 findings · 8 critical

Routine - Food

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Quick take

SMOKI in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 10, 2026. Across those visits, inspectors documented 210 total violations — 34 critical, 70 major, 106 minor.

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The latest inspection on June 10, 2026 shows 27 observation rows: 8 critical, 10 major, and 9 minor.

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Inspection coverage

100%

Inspector notes

210

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed above storage shelf.
[35A-03-4] Dead roaches on premises. Observed dead roach stuck to wall next to hand sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food and supplements stored inside reach in cooler not identified.
[36-24-5] Hole in or other damage to wall.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 door reach in cooler heavily soiled with old food debris.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[33-34-4] Storage area not maintained clean and organized.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls heavily soiled with old food debris throughout establishment.
[41-07-4] Container of medicine improperly stored. Observed bottles of medicine stored above preparation table and inside reach in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing dishes and then donned gloves, no hand wash.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes at 3 compartment sink and then touched clean container no hand wash.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8lbs of thawed raw salmon inside reduced oxygen packaging.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing containers at 3 compartment sink, no sanitizer step. Coached employee.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed the DBPR license expired on 12-31-2025.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cut onion and condiments at reach in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 8lbs of thawed raw salmon inside reduced oxygen packaging.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment smokes raw salmon and tuna onsite.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary ammonium kit available and establishment utilizes chlorine for sanitizer.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed owner, David Dalacio employed more than 30 days, no manager certificate.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw salmon and tuna. Items not identified as raw and linked to consumer advisory on online menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bathroom.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw fish and product remains inside ROP for more than 48 hours.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of glass cleaner not labeled.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor with paint peeling off.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed DALACIO, DALESSIO with no manager certification.
[22-02-4] Observed storage containers in the kitchen with accumulated grease.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Over smoker
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Eggs, humus in RIC.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rolling doors (garage type) do not seal.
[08B-38-4] Observed bag of sugar stored on the floor by the entrance.
[36-24-5] Hole in or other damage to wall. Observed hole under the handwashing sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker.
[23-03-4] Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go plastic containers
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables
[29-49-6] Standing water in bottom of reach-in-cooler.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[42-03-5] Screwdrivers, other tools stored above and next to prep areas, single service articles
[38-02-4] Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed no lights in the back office area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Throughout the establishment.
[41-07-4] Observed multiple medicine bottles on top of the prep table shelves mixed with establishment work products.
[12A-16-4] Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched smoked salmon with bare hands.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw defrosted salmon and raw defrosted tuna vacuum package.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of fresh salmon that is pellet feed and no proof of tuna and corvina.
[01B-13-4] Observed salmon and tuna vacuum packaged fresh and held refrigerated. Observed cream cheese vacuum packaged on site. Observed salmon jerky prepared on site without an approved process waiver.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon, tuna that has been vacuum packaged fresh and stored fresh, observed vacuum packaged cream cheese. See stop sale.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed salmon jerky prepared on site, no approved process waiver. See stop sale.
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[22-02-4] Observed working shelves with old food debris. Observed interior of smoker with old food debris. Observed metal container with salt and pepper with accumulated rust. Observed all food containers soiled with old food debris. Observed knives magnet soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menus with no consumer advisory on raw salmon and raw tuna.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust.
[16-37-1] Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths
[03G-50-1] 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. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.
[41-17-4] Observed multiple spray bottles with no names.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage rack beside 3C sink

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Over smoker
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans
[35A-03-4] Dead roaches on premises. Observed one dead roach on the floor next to prep table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Eggs, humus in RIC.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rolling doors (garage type) do not seal.
[08B-38-4] Food stored on floor. Observed bag of sugar stored on the floor by the entrance.
[36-24-5] Hole in or other damage to wall. Observed hole under the handwashing sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go plastic containers
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables
[29-49-6] Standing water in bottom of reach-in-cooler.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdrivers, other tools stored above and next to prep areas, single service articles
[38-02-4] Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed no lights in the back office area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Throughout the establishment.
[41-07-4] Container of medicine improperly stored. Observed multiple medicine bottles on top of the prep table shelves mixed with establishment work products.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched smoked salmon with bare hands.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw defrosted salmon and raw defrosted tuna vacuum package.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade towel used to store onions. Stop sale.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of fresh salmon that is pellet feed and no proof of tuna and corvina.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach on top of prep table and one live on the employee bathroom wall.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed non food grade towel used to store onions. Stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon and tuna vacuum packaged fresh and held refrigerated. Observed cream cheese vacuum packaged on site. Observed salmon jerky prepared on site without an approved process waiver.
[41-10-4] Toxic substance/chemical improperly stored. Observed bleach and degreaser mixed with bottles of vinegar and soy sauce.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm).
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon, tuna that has been vacuum packaged fresh and stored fresh, observed vacuum packaged cream cheese. See stop sale.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed salmon jerky prepared on site, no approved process waiver. See stop sale.
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed working shelves with old food debris. Observed interior of smoker with old food debris. Observed metal container with salt and pepper with accumulated rust. Observed all food containers soiled with old food debris. Observed knives magnet soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menus with no consumer advisory on raw salmon and raw tuna.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust.
[16-37-1] Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[03G-50-1] 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. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed online menu with no consumer advisory on raw salmon and raw tuna. Printed form for operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no names.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage rack beside 3C sink

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[03G-50-1] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor with paint peeling off.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed DALACIO, DALESSIO with no manager certification.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage containers in the kitchen with accumulated grease.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor with paint peeling off.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage containers in the kitchen with accumulated grease .
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[03G-50-1] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled.
[14-11-5] Equipment in poor repair. Observed microwaves and reach in coolers in the kitchen not in use.
[36-22-4] Floor area(s) covered with standing water. Observed standing water by the 3 compartment sink and reach in coolers.
[36-12-4] Floors not constructed to be easily cleanable. Throughout the kitchen.
[36-24-5] Hole in or other damage to wall. Observed hole in the wall in the bathroom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves interior with accumulation of grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease.
[32-07-4] Observed bathroom facility not clean.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipes leaking under the 3 compartment sink and handwashing sink.
[03G-08-5] Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed salmon and tuna smoked in-house for preservation purposes, then placed into reduced oxygen packaging and then stored inside reach in cooler. As per operator used to stop the aging process.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
[03G-40-1] Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon not date marked inside the reach in coolers as per operator prepared 3 days ago.