Cmx Brickell Stone Sports Bar

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed ice cream stored uncovered inside ice ream freezer. Operator placed lid on ice cream.
  • Basic: Food stored on floor. Observed bucket of mayo on floor inside dry storage room. Operator properly stored bucket.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed broken popcorn machine in upstairs popcorn room, not in use.
  • High priority: Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of cut scallions. Operator removed paper.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. At hand sink in upstairs popcorn room across candy room.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed can of butane stored in shelf next to bottle of mojo in dry storage. Operator properly placed butane.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed torn gasket at reach in cooler on cook line. Observed a broken popcorn machine is being stored next to the dry storage area on the second floor and needs to be removed or repaired.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine. Observed dust on top of dishwasher machine.
  • Basic: Observed Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
• Food-contact surfaces clean and sanitized
  • Basic: Observed Accumulation of black mold-like substance in one the interior of the ice machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease inside oven used for dessert.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Observed at RIC next to over.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed at second floor bar no paper at both had wash sink. Also observed no paper towel at kitchen floor small bar located next to ice machine. Also observed missing paper at hand washing sink located at first floor at bar area , person at bar area placed paper at time of inspection.
  • Intermediate: No soap provided at handwash sink. Observed no soap at hand washing sink at bar area located next to ice machine. Observed no soap at hand washing sink located at bar are on first floor.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand washing sink at bar located next to register at second floor.

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Observed: Equipment in poor repair.
• Dishwashing facilities and test kits
  • Intermediate: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
  • Intermediate: Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature.
• Food-contact surfaces clean and sanitized
  • Basic: Observed: Observed an accumulation of a black, mold-like substance inside both ice machines. Observed an accumulation of a black, mold-like substance inside ice machines.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomato (54°F - Cold Holding); Caesar dressing made in house- (57°F - Cold Holding) label dated 8/2/26. Operator discarded. Priority: High Priority
  • High priority: Observed: Food with mold-like growth. See stop sale. Observed moldy ham croquettes (62°F - Cold Holding) located at the reach in cooler across oven. Operator discarded. Priority: High Priority
• Food out of temperature
  • High priority: Observed: Time/temperature control for safety food cold held at greater than 41°F. Observed diced tomato (54°F - Cold Holding); Caesar dressing made in house- (57°F - Cold Holding) both containers label dated 8/2/26. Also observed moldy ham croquettes (62°F - Cold Holding) located at the reach in cooler across oven. Observed ground beef (47°F - Cold Holding) (52°F - Cold Holding); shredded lettuce (62°F - ambient) as per operator just was added to line after prep, they put it back on the walk in cooler to way until reach 41°F.
• Food protection and cross-contamination
  • Basic: Observed: Observed boxes of frozen food stored on floor inside walk in freezer. Also observed a bucket with mayonnaise stored on floor inside walk in cooler. Operator removed. Priority: Basic
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed torn gasket at reach in cooler on cook line.
  • Basic: Observed: Equipment in poor repair. Observed torn gasket at reach in cooler on cook line. Priority: Basic
• Dishwashing facilities and test kits
  • Basic: Observed: Observed Accumulation of lime scale on the inside of the dishmachine. Priority: Basic
  • Intermediate: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Advised PIC stop using dis machine and set up three compartment sink.
  • Intermediate: Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature. Advised PIC stop using dis machine and set up three compartment sink. Priority: Intermediate
• Food-contact surfaces clean and sanitized
  • Basic: Observed: Observed an accumulation of a black, mold-like substance inside both ice machines. Priority: Basic
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed on cook line area.
  • Basic: Observed: Floor tiles missing and/or in disrepair. Observed on cook line area. Priority: Basic
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damaged inside bar room across ice machine.
  • Basic: Observed: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damaged inside bar room across ice machine. Priority: Basic
  • Basic: Observed: Observed Floor soiled/has accumulation of debris behind ice machine. Priority: Basic
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates expired 3/21/26 for employees Stella, Sebastian, Robert, Adruana.
  • Intermediate: Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233., Observed employee training certificates expired 3/21/26 for employees Stella, Sebastian, Robert, Adruana. Priority: Intermediate

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed Caesar dressing with raw egg yolk on menu, no indicator.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked peppers inside flip top portion of reach in cooler across cook line. Operator relocated products for proper storage.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed peppers stored over washed tomatoes inside walk in cooler 2. Operator relocated products for proper storage.
  • Basic: Food stored on floor.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. Observed cardboard lining shelf with soda boxes stored on top in upstairs popcorn room.
  • Basic: Equipment in poor repair. Observed torn gasket at reach in cooler on cook line.
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at bar cooler.
• Wiping cloths and linens
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor of bar. Operator placed onto shelf.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnets.
  • 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. Observed upstairs bar dish machine not working at all; 0 ppm.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted across from ice machine.
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Single-service items
  • Basic: Single-service articles improperly stored.
• Plumbing and backflow prevention
  • High priority: Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of prep sink in upstairs popcorn room. Operator hung hose back up.
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker in upstairs popcorn room.
  • High priority: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed in downstairs bar.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 1 live fly inside of candy storage room, flying in air. Observed 1 live fly in storage room where old bar is located near kitchen.
  • Basic: Dead flies on premises. Observed approximately 100 + dead flies in old bar area near kitchen on floor.
  • High priority: Live rodent present. Observed 1 live rodent on glue trap inside cabinet in upstairs bar.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed on cook line.
  • Basic: Floor area(s) covered with standing water. Observed on cook line due to floor tiles.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damaged inside bar room across ice machine.
  • Basic: Ceiling tile missing.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed citrus spray above straws in bar area. Operator removed spray.
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed in bar area.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed mops on floor not in use.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured in upstairs popcorn room and under icee machine.
  • Basic: No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates expired 3/21/26 for all employees. Stella, Sebastian, Robert, Jasmine, Adriana, all employees hired more than 60 days.