Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Mike & Sue's Chinese And Spanish Restaurant

Mike & Sue's Chinese And Spanish Restaurant
2150 Harris Ave NE
Palm Bay, FL 32905
(321)728-1102

Click to Show Larger Map
Map of Area Around Mike & Sue's Chinese And Spanish Restaurant
Get Directions to Mike & Sue's Chinese And Spanish Restaurant 2150 Harris Ave NE, Palm Bay, FL 32905
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 2150 Harris Ave NE
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 5419144
Inspection Date: Thursday, September 18, 2014
Inspection Number: 2417392
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 5317172
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2417392
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of High Priority Violations: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / drink cups **Warning**
08B-38-4 Basic.Food stored on floor. - walk in cooler **Warning**
33-24-4 Basic.Garbage enclosure area in disrepair. / missing several wood slats **Warning**
23-07-4 Basic.Gaskets with slimy/mold-like build-up/ reach in cooler **Warning**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. / cooks line **. Repeat Violation** **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / water at 98 degrees f **Warning**
23-15-4 Basic.Moderate Accumulation of food debris/soil residue on handwash sink. **Warning**
25-43-4 Basic.Plastic jug cut in half and reused as scoop. / discarded **Corrected On-Site** **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. / ketchup can for spruots **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
14-20-4 Basic.worn boxes used as food-contact shelf cover. / several areas **Warning**
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. / 47-48 degrees f- operator stated that the TCS in the walk in were in and out for prep and then put back in- recommended rapid chill **Warning**
41-07-4 High Priority.Container of medicine improperly stored/ dry storage area. **Corrected On-Site** **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / storing soiled containers **Warning**
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked rice walk in cooler **Warning**
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / the tech has fixed temperature is coming down to 41 degrees f operators states the freezer was down all that product moved to other freezer but the TCS in the walk in were out of temp-**Warning** **Warning**

Click to Hide Contents
4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 5239845
Inspection Date: Wednesday, June 04, 2014
Inspection Number: 2382427
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: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
24-14-4 Basic.Clean knives stored between equipment and wall.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
23-03-4 Basic.Heavy Build-up of grease on shelves above cook line cooler
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88°
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris.
36-13-4 Basic.Moderate Grease accumulated under cooking equipment.
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
08A-04-4 High Priority.Raw animal food stored over/with ready-to-eat food in freezers - not all products commercially packaged. **Corrected On-Site** **. Repeat Violation**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4957679
Inspection Date: Tuesday, January 07, 2014
Inspection Number: 2285528
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: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. / at drink prep area **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
23-05-4 Basic.Moderate Soil residue build-up on nonfood-contact surface. / exterior of microwave
08B-13-4 Basic.Stored food not covered in walk-in cooler. / rice uncovered **Corrected On-Site**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
09-01-4 High Priority.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. / employee cutting cabbage not wearing gloves
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw beef and eggs over RTE **Corrected On-Site**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. , off by 9°f, calibrated by inspector and educated owner **Corrected On-Site**

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 5145450
Inspection Date: Tuesday, January 07, 2014
Inspection Number: 2285527
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08B-14-4 Basic.Stored food not covered in walk-in cooler **Warning**/ observed uncovered food, reeducated and owner corrected on site

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4957678
Inspection Date: Wednesday, October 23, 2013
Inspection Number: 2285527
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of High Priority Violations: 3
Number of Intermediate Violations: 8
Number of Basic Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment heavily soiled with accumulated grease. / ceiling light shields **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. / kitchen, restroom **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / water prep area **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public/ in the walk in cooler and freezer **Warning**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / washing in middle sink **Warning**
14-38-4 Basic.Food storage container/container lid cracked or broken. / container with cut cabbage **Warning**
08B-30-4 Basic.Food stored in dry storage area not covered. / rice noodles **Warning**
08B-31-4 Basic.Food stored in undrained ice. / shrimp in walk in cooler **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / tall reach in **Warning**
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. / chop garlic in tall reach in cooler **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair/ cooks line. **Warning**
08B-14-4 Basic.Stored food not covered in walk-in cooler **Warning**
36-28-4 Basic.Wall soiled with moderate accumulated grease. / cooks line **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 10 ppm -corrected on site to -50 ppm **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / condiments on cooks cart **Warning**
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage 45 degrees f- recommended rapid chill **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. / chicken in the walk in cooler **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / bean sprouts 52 degrees f operator stated they were out only 1/2 hr recommended rapid chill,chopped garlic n oil 65 degrees f recommended rapid chill **Warning**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink/ in 3 compartment sink **Corrected On-Site** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / dumping ice server station **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / 83 degrees f server station **Warning**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / server station **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / chicken, rice walk in cooler **Warning**
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site** **Warning**

Click to Hide Contents
3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4957678
Inspection Date: Wednesday, October 23, 2013
Inspection Number: 2285527
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of High Priority Violations: 3
Number of Intermediate Violations: 8
Number of Basic Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment heavily soiled with accumulated grease. / ceiling light shields **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. / kitchen, restroom **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / water prep area **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public/ in the walk in cooler and freezer **Warning**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / washing in middle sink **Warning**
14-38-4 Basic.Food storage container/container lid cracked or broken. / container with cut cabbage **Warning**
08B-30-4 Basic.Food stored in dry storage area not covered. / rice noodles **Warning**
08B-31-4 Basic.Food stored in undrained ice. / shrimp in walk in cooler **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / tall reach in **Warning**
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. / chop garlic in tall reach in cooler **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair/ cooks line. **Warning**
08B-14-4 Basic.Stored food not covered in walk-in cooler **Warning**
36-28-4 Basic.Wall soiled with moderate accumulated grease. / cooks line **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 10 ppm -corrected on site to -50 ppm **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / condiments on cooks cart **Warning**
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage 45 degrees f- recommended rapid chill **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. / chicken in the walk in cooler **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / bean sprouts 52 degrees f operator stated they were out only 1/2 hr recommended rapid chill,chopped garlic n oil 65 degrees f recommended rapid chill **Warning**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink/ in 3 compartment sink **Corrected On-Site** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / dumping ice server station **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / 83 degrees f server station **Warning**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / server station **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / chicken, rice walk in cooler **Warning**
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site** **Warning**

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4725714
Inspection Date: Thursday, April 11, 2013
Inspection Number: 2234445
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: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. The return air vent above the grill is dusty
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
36-47-4 Basic.Hood soiled with accumulated grease. Moderate amount
33-16-4 Basic.Open dumpster lid.
41-02-4 High Priority.Toxic substance/chemical stored by or with food. On the front county

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4725715
Inspection Date: Tuesday, October 16, 2012
Inspection Number: 2234446
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: 6
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical.- Observed food stored on floor. In the kitchen during morning prep. Corrected On Site. Repeat Violation.
14-41-1 Food-contact surface not smooth and easily cleanable. Food containers
23-03-1 Observed build-up of grease on nonfood-contact surface. On the hood filters
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Broken dispenser Corrected On Site.
34-10-1 Observed garbage on the ground and/or pad around dumpster. Debris on the ground behind the dumpster
36-15-1 Observed food debris accumulated on kitchen floor. Back room floor under equipment

Click to Hide Contents
4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4557909
Inspection Date: Wednesday, February 29, 2012
Inspection Number: 2152225
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: 5
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. /onions storage area Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /cup to scoop rice Corrected On Site.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. /quatanary
30-02-1 Critical. Vacuum breaker mising at hose bibb. /split y on mop sink
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths Corrected On Site.

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4526792
Inspection Date: Wednesday, February 29, 2012
Inspection Number: 2134400
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4396103
Inspection Date: Wednesday, December 21, 2011
Inspection Number: 2134400
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /blacks beans in small hot holding unit-recommended rapid reheat to 165 degrees f/unit was off beans reheated to 168 degrees f Corrected On Site.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /squid still frozen-put in walk in cooler Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. /shrimp-at 36 degrees f- Corrected On Site. /put in walk in cooler
08A-28-1 Critical. Observed food stored on floor. /walk in cooler and freezer.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /water temperature at 101 degrees f for both hot hold units for rice scoops. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves. Repeat Violation. Corrected On Site.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood on right side of fryer absorbed in grease peeling
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /front line/prep areas
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. /storage shelf
24-08-1 Equipment and utensils not properly air-dried. /cambros and glasses in waite station. Repeat Violation.
25-04-1 Observed single-service items stored on floor. /to go containers Corrected On Site.
41B-03-1 Critical. Observed toxic spray bottle not able to read contents
45-39-2 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. /waite station For reporting purposes only.
51-11-1 Carbon dioxide/helium tanks not adequately secured. /front line

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4396104
Inspection Date: Monday, July 25, 2011
Inspection Number: 2134401
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: 12
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /phf's in reach in cooler recommended rapid chill-operator states product just put up in unit and has had it opened and closed
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /whole shell eggs cooks line recommended rapid chill
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /in bulk products Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /after going back to kitchen from front line to start to cook Corrected On Site.
14-32-1 Observed establishment using a cloth under cutting board
14-37-1 Observed cutting board moderately grooved/pitted and no longer cleanable.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood shelfs in the walk in cooler not sealed
18-04-1 Observed old labels stuck to food containers after cleaning.
24-08-1 Equipment and utensils not properly air-dried. /cambros
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
45-07-2 Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Repeat Violation. Corrected On Site.

Click to Hide Contents
3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4090607
Inspection Date: Tuesday, April 05, 2011
Inspection Number: 2028061
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: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked egg rolls,cooked noodles,cooked chicken,cooked rice in the walkin cooler. Repeat Violation. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Plaintains,corn starch,garlic oil
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Grey bins. Repeat Violation.
03D-01-1 Critical. Observed cooked being cooled by covering in deep container. Corrected On Site. Uncovered placed in freezer
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in walkin freezer. Raw chicken over beef. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed uncovered bucket of raw beef over brocolli in walkin cooler. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed raw beef and raw chicken stored over ready-to-eat food in walkin freezer Corrected On Site. Repeat Violation.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
14-51-1 Observed nonfood-grade containers used for food storage. Greay and blue containers.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. No filters in place. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-19-1 Critical. Observed interior of microwave soiled.
41B-03-1 Critical. Observed unlabeled spray bottle.
45-07-2 Critical. Observed portable fryers not under hood suppression system
51-18-1 No copy of latest inspection report.

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4143555
Inspection Date: Monday, January 10, 2011
Inspection Number: 2028062
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4090608
Inspection Date: Tuesday, November 09, 2010
Inspection Number: 2028062
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice,cooked pork in walkin cooler
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken,cooked egg rolls in storage RIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 64 fresh garlic oil and corn starch mixture on cook line out 1 hour recommend rapid chill.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef pastries h. H 97F
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Raw chicken snd pork on prep counter
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. In walkin freezer raw sheet pan of raw chicken over sheet pan of pork
08A-26-1 Critical. Observed small pans of beef and raw chicken stored over uncovered can of Bamboo shoots and green beans in 2 door storage RIC
08A-28-1 Critical. Observed bags of ice on floor on walkin frezzer floor
08A-29-1 Critical. Observed uncovered cooked beans,cooked noodles,cooked sauces in the walkin cooler
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons
10-08-1 Observed ice scoop with handle in contact with ice. Front line Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-31-1 bowl being used as a scoop for dry rice.
17-08-1 Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Uses quaternary has chlorine test kit
51-11-1 Carbon dioxide/helium tanks not adequately secured. Front line
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Mike & Sue's Chinese And Spanish Restaurant in Palm Bay 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 Palm Bay's Mike & Sue's Chinese And Spanish Restaurant.

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 Mike & Sue's Chinese And Spanish Restaurant 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.


Current Weather Conditions In Palm Bay, Florida.