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Oct 28, 2023

Inspector finds old food, dirty equipment and bad equipment at a Miami Milam’s Market

State inspectors visited the Milam’s Market in Sunny Isles Beach Tuesday and

State inspectors visited the Milam's Market in Sunny Isles Beach Tuesday and left quite dissatisfied with what they saw, according to an inspection report.

The Milam's at 17100 Collins Ave. got a "Re-Inspection Required" result in its inspection, the lowest result for a Florida Department of Agriculture inspection.

Ag Department inspectors visit grocers of all sizes, retail and wholesale bakeries, food distributors, food storage facilities and food processors. They can't shut down a place, but they can put Stop Sale Orders on food and Stop Use Orders on equipment and areas. Enough of either and management might not open an establishment.

READ MORE: Pool chlorine among inspection issues at crab claw processor for Joe's Stone Crab

And, Inspectors James Zheng and Pedro Llanos had to drop the Stop Use Order hammer on part of Milam's.

Here's what they found.

▪ A meat area scoop air drying on the three-compartment sink still had "old food debris."

▪ Deli area pans had "carbon buildup" that indicates it's time for new cookware.

▪ Deli area slicers first used at 7:50 a.m. were still in use at 12:15 p.m. without being cleaned, rinsed and sanitized, putting Milam's 25 minutes late on those tasks. They’re supposed to be done at least every four hours.

▪ In a deli area reach-in cooler, couscous salad was dated May 8, eight days before the inspection, but nobody knew when it actually had been opened. Bourbon ham had been opened on May 5, 11 days before the inspection. Seven days is the stay limit before eviction into the trash.

▪ In other deli area reach-in cooler problems, the door on the cooler under the sandwich prep table didn't work. The temperature inside was 51 degrees, obviously unable to keep food 41 degrees and under. That got hit with a Stop Use Order.

▪ Also, the food in that cooler — ham, roast beef, cheese and turkey — measured far too warm when the inspector took their temperature. All got tossed.

▪ A cafe area food employee came back into the prep area without washing hands.

▪ In the cafe and produce areas, there were food employees "not wearing effective hair restraints while working with open food items."

▪ A cafe area wiping cloth wasn't being kept in sanitizer solution when not in use. A deli area cloth was kept in a bucket, but the solution measured 0.0 parts per million on sanitizer.