DELICIAS DE LA ABUELA RESTAURANT
740 S MILITARY TRL STE A-B, West Palm Beach FL 33415 · 561.681.4800
Last inspected Jul 10, 2026 · 15 visits since August 2023
MAR 25
JUL 25
NOV 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 1 fly on single service take out boxes. Observed approximately 5 flies flying around at prep counter; 2 landing on prep counter and cutting board and 1 landing on garbage can. Operator discarded single service take out boxes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $5,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025033360 | Mar 20, 2025 | Jul 9, 2025 | — |
| 2--2025010775 | Nov 18, 2024 | Mar 19, 2025 | $1,600 |
| 2--2024042036 | Jul 23, 2024 | Nov 5, 2024 | — |
| 2--2024028828 | May 8, 2024 | Jun 19, 2024 | $440 |
| 2--2024018559 | Mar 6, 2024 | Apr 18, 2024 | $1,040 |
| 2--2023051170 | Aug 30, 2023 | Oct 12, 2023 | $1,480 |
| 2--2023008858 | Jan 24, 2023 | Mar 2, 2023 | $800 |
| 2--2021041909 | Aug 3, 2021 | Sep 24, 2021 | $400 |
Inspection history
15 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing and rinsing soiled dishes then began preparing food without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched cellphones while holding to face/mouth, touched soiled dishes while removing from customer's tables, touched water faucet knob at hand washing sink to stop running water then handled clean equipment, clean utensils and picked up plated food to deliver to customers without washing hands. Operator discussed with employees who then washed hands.
Food with mold-like growth. At reach in cooler; washed strawberries with mold-like growth. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw comminuted beef stored over ready to eat hotdogs. Operator moved raw below ready to eat.
Show the remaining 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked pork. Operator moved raw fish below cooked pork.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onions with cooked tomatoes "Perico" prepared/date marked/held refrigerated since 6/29. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line prep table next to cook top; cooked rice with cooked beans (94F - Hot Holding). Operator placed on cook top to reheat to 165F and to be held at 135F or above.
No paper towels or mechanical hand drying device provided at front line and kitchen hand washing sinks. Operator provided paper towels.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and holder soiled with food debris, in kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed door no self closing at women's restroom.
Bowl or other container with no handle used to dispense food. Observed metal container stored inside chicharrones container, in flip top cooler. Operator removed.
Equipment in poor repair. Observed oven door, in kitchen, unable to stay closed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inside men's restroom.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Nonfood-grade bags used in direct contact with food. For empanadas stored on freezer Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer. Raw fish stored above cooked beef Raw pork over cooked corn Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line Front counter reach in cooler Salsa 49F cold holding Per operator product stored since yesterday and not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line Front counter reach in cooler Salsa 49F cold holding Per operator product stored since yesterday and not prepared or portioned today. See Stop Sale Overstocked container with cooked chicharron 45F cold holding Per operator product stored for approximately 1 hour and not prepared or portioned today Operator moved to walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink.on cook line. Operator provided
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. Email to operator
No soap provided at handwash sink.on cook line Operator provided
Employee eating in a food preparation or other restricted area. Operator eating soup on cook line.
Food stored on floor. Bag of potatoes on kitchen. Operator stored properly
Raw fruits/vegetables not washed prior to preparation. Observed oranges for orange juice on machine not washed. Advised operator on proper use of produce
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Cracked lid to raw chicken in walk in cooler Replaced
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Working containers of food removed from original container not identified by common name. Sugar not labeled
Mar 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (129F - Hot Holding) As per employee, stored overnight in steam table. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: cooked plantains (67F - Cold Holding) As per employee, stored since 15 mins. Not prepped or portioned today. Employee placed to quick chill. At prep table: raw fish (75F - Cold Holding) As per employee, stored since 2 hours. Not prepped or portioned today. Employee placed to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 14 high priority.
14 High priority3 Intermediate1 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle container with raw fish then handled several clean containers with food and utensils; no glove change; no hand wash. Employee changed gloves and washed hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hand to retrieve reheated empanadas from fryer basket. Advised employee to reheat and use gloves or utensils.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, observed employee wash pot cover with soap and water then used pot cover to cover pot with food; no sanitizing. Employee removed pot cover to clean and sanitize.
Live, small flying insects found. Observed 1 fly on single service take out boxes. Observed approximately 5 flies flying around at prep counter; 2 landing on prep counter and cutting board and 1 landing on garbage can. Operator discarded single service take out boxes.
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towel stored on top of cooked pork. Operator removed non-food grade paper towel.
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Observed employee move the containers of cooked pork inside walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp stored above empanadas with cooked vegetables;raw pork stored over pre-cooked ham. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At double door reach in cooler: blended pineapple mixture with sugar and mixed fruit with watermelon stored over 7 days. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At double door reach in cooler: blended pineapple mixture with sugar and mixed fruit with watermelon stored over 7 days. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (129F - Hot Holding) As per employee, stored overnight in steam table. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: cooked plantains (67F - Cold Holding) As per employee, stored since 15 mins. Not prepped or portioned today. Employee placed to quick chill. At prep table: raw fish (75F - Cold Holding) As per employee, stored since 2 hours. Not prepped or portioned today. Employee placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (129F - Hot Holding) As per employee, stored overnight in steam table See stop sale. cooked beans (126F - Hot Holding) As per employee, stored since 2.5 hours. Advised employee to reheat to 165F.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table: cooked plantains (127F at 9:20am - Reheating) As per operator, reheated 10 mins prior at cook line, process was complete and item was placed in steam table. Cooked plantains did not reheat to 135F in all parts. Operator placed in fryer basket to reheat to 165F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: cooked pork (57F at 9:30am; 56F at 10:00am- Cooked Cooling) As per operator, cooling since 4.5 hours. At current rate of cooling, items will not cool to 41F in a total of 6 hours. Stored over stacked. red salsa (49F at 9:30am; 48F at 10:00am- Ambient Cooling) As per operator, cooling since 3 hours. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked oatmeal cooked since 3 days not date marked. Operator date marked.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled garbage bin then handled clean utensils without washing hands. Advised operator who spoke with employee Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw beef above soup Operator fixed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in Cooler; Raw chicken above raw beef Advised operator who fixed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front Counter Showcase; flan (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for two days See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front Counter Showcase; flan (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for two days See stop sale Reach-in Cooler in Kitchen; Cooked tomatoes (45F - Cold Holding) Per operator held in cooler for approximately an hour Operator moved to quick chill.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (58F - Cooling) Food held in large pot Per operator food held in cooler overnight Per operator not prepared or portioned today See stop sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At Cookline; Employee held on to garbage bin then proceeded to handle clean utensils without washing hands. Discussed with operator Operator discussed with employee who then washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked shell eggs then proceeded to handle clean utensils without washing hands. Discussed with operator, who then did with employee. Emplwashed hands
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in standing cooler; raw beef above ready to eat sausage Discussed with operator who removed beef to lower shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (58F - Cooling) Food held in large pot Per operator food held in cooler overnight Per operator not prepared or portioned today
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; chorizo (58F - Cooling) since 8:15am at 9:42am, 2nd temperature 52F at 10:10am; cut tomato (63F - Cooling)since 8:15at 9:43am, 2nd temperature 58F at 10:10am Food held in overfilled container At this current rate food will not get to 41F or below within four hours Advised operator Operator made smaller portions and moved to quick chill
Spray bottle containing toxic substance not labeled. At food service area; Unlabeled bottle with blue chemical. Discussed with operator who then labeled container
Aug 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for baked breads with cheese baked on top of bread. No time control procedure observed. Time control procedure sent to operator.
No mop sink or curbed cleaning facility provided at establishment. No mop sink observed.
Jun 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4-5 Flying insects in kitchen by prep counter flying around cooked sauces and cooked chicken. Advised operator to remove flying insects from building.
Nonfood-grade bags used in direct contact with food. Observed garbage bags stored in bin of dried beans in kitchen. Operator removed garbage bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over cooked mussels, raw liver over vegetables not in commercial packaging at reach in freezer. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: Cooked chicken and mushroom sauce dated 6/11.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked rice (111F - Hot Holding) Observed in overflowing pan at steam table. Per operator, out of temperature for approximately 1 hour. Operator split rice into two pans and increased heat on steam table.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen: Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: cooked potatoes (107F - Cooling) at 9:24 since 8:45 - 107F at 10:02; flip top cooler: cooked beef (49F - Cooling) at 9:50 since 8:00 - 48F at 10:48 At current rate of cooling products will not reach 41F within 6 hours. Operator moved products to walk in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives soiled with food debris stored on top of food storage bin soiled with food debris. Operator washed and sanitized knives.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for baked breads with cheese baked on top of bread. No time control procedure observed. Time control procedure sent to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler: Cooked tomato salsa, made 6/23 no date, cooked seafood in sauce, made 6/23. Operator dated products.
Insect control device installed over food preparation area. Observed Bug light over triple sink at server side station. Operator moved bug light.
No mop sink or curbed cleaning facility provided at establishment. No mop sink observed.
May 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche( rice with milk) front counter prepared 26 hours ago. Advised operator to date mark
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority5 Intermediate1 Basic
Show 14 findings ▾
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. At 0 ppm chlorine. Operator primed, corrected to 100 ppm chlorine
Nonfood-grade bags ( garbage bags)used in direct contact with food.( raw beef) Operator removed from bag
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above beef empanadas inside reach in freezer. Advised operator to stored properly
Raw animal food stored over or with unwashed produce. Raw chicken stored above carrots inside walk-in cooler Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked rice inside walk-in cooler Raw eggs stored above beef empanadas reach in cooler Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef reach in cooler Operator stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw tenderized beef stored above raw shrimp inside reach in freezer. Advised operator to stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seating on stovetop on kitchen area with no flame. Beef soup 130F hot Holding, cooked rice 130F hot Holding. Per operator product cooked earlier and left on top of stovetop until needed. I educated operator on proper hot holding procedures. Operator turned on flame to reheat products to 165F+
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk-in cooler deep covered container with Chopped romaine at 11:07am(80F cooling) since 30 minutes at 11:53am(76F cooling), At this current cooling rate product will not cool to 41F within 4 hours. Operator moved product to smaller containers and iced down
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ana Valencia 12/4/2024
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche( rice with milk) front counter prepared 26 hours ago. Advised operator to date mark
Old labels stuck to food containers after cleaning. Inside walk-in cooler, fruit salad, garlic and oil, soup all with old labels. Per operator labels are wrong. Operator removed old labels and place new labels
Aug 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food....ají sauce in chemical container (joint compound mold resistant). Employee discarded food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above beef in storage reach in cooler. Employee properly stored food
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....a gallon of milk 65° at coffee station, per employee being held less than four hours. Employee moved to cooler.......food not prep or portion today white cheese 50°, yellow arepas 51°, white arepas 50°, salsa 52°, milk 65° in glass door reach in cooler at front line...rice pudding 46°, flan 50°, butter 48° in display cooler at front line. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....a gallon of milk 65° at coffee station, per employee being held less than four hours. Employee moved to cooler.......white cheese 50°, yellow arepas 51°, white arepas 50°, salsa 52°, milk 65° in glass door reach in cooler at front line...rice pudding 46°, flan 50°, butter 48° in display cooler at front line. food not prep or portion today. Food being held more than 4 hours. Stop sale issue.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding milk 85°, chocolate milk 110° at coffee station.
Toxic substance/chemical improperly stored....windex spray bottles, clorox spray bottle stored with beer at coffee station, employee moved.
No probe thermometer provided to measure temperature of food products.
Packaged food not labeled as specified by law...rice pudding at display cooler at front line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked salsa was cooked on 8/27, black beans 8/28, chicken and mushroom ( mena) 8/28, pork belly 8/28 at walk in cooler. Employee date marked
Spray bottle containing toxic substance not labeled....degreaser spray bottle. Employee labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.