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Rodizio Grill

Rodizio Grill
1700 W New Haven Ave
Suite 285
Melbourne, FL 32904
(321)723-4745

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: RODIZIO GRILL
License Number: 1506508
License ID: 5856400
Inspection Visit ID: 5337596
Inspection Date: Monday, September 15, 2014
Inspection Number: 2430963
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of High Priority Violations: 5
Number of Intermediate Violations: 4
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
36-36-4 Basic.Ceiling tile missing. -above office
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. - knife cart
40-06-4 Basic.Employee personal items stored in or above a food preparation area. - watch **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site**
10-20-4 Basic.In-use tongs stored on equipment door handle between uses.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. - ice cream scoop in dirty dipper well
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. / tomatoes re- educated **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. - bulk containers **Corrected On-Site**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - 0 ppm, chemical empty
12A-18-4 High Priority.Employee dried hands on clothes/apron/soiled towel after washing.
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. / soup cheese/ bread area
41-02-4 High Priority.Toxic substance/chemical stored by or with food. - stainless cleaner
01B-02-4 High Priority.potentially hazardous (time/temperature control for safety) food due to temperature abuse. - cooked garlic in cooler overnight, 52°f, employee discarded
27-04-4 Intermediate.Cold water not provided/shut off at employee handwash sink.
22-22-4 Intermediate.Encrusted material on can opener blade.
53A-05-5 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/hr/food-lodging/managercertification. Html. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: RODIZIO GRILL
License Number: 1506508
License ID: 5856400
Inspection Visit ID: 5247458
Inspection Date: Tuesday, June 17, 2014
Inspection Number: 2384077
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Dish area
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Rodizio Grill in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Rodizio Grill.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Rodizio Grill may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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