HERENCIA ARGENTINA LLC
4372 N SR 7, Coral Springs FL 33073 · 201-874-1602
Last inspected Jul 8, 2026 · 7 visits since December 2023
FEB 24
SEP 24
FEB 25
SEP 25
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooleron cook line at chicken (50F - Cold Holding); salmon (50F - Cold Holding), chef moved all items to freeze. Chef left unit empty
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, grease,and slime. On cook line cook line draws have build up of grease
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap at handwashing sink in front bar
Show the remaining 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in coolers with debris
Ceiling tile missing. Over cook line one ceiling tile missing
No Heimlich maneuver/choking sign posted.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Observed: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer ppm at zero, chef added quaternary to water, Quaternary ppm 200 Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in prep room. Chef filled paper towels. Priority: Intermediate
Observed: 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. Form was sent Priority: Intermediate
Observed: No soap provided at handwash sink. No handwashing soap at handwashing sink in prep room. Priority: Intermediate
Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Several fish at cook line still in reduced oxygen packaging, Chef removed fish from reduced oxygen packaging. Priority: Basic
Observed: Hole in or other damage to wall. Hole in the wall by the handwashing sink in prep room Priority: Basic
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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. Form was emailed
Feb 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 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. Dishwasher chlorine ppm at zero. Chef changed chlorine bucket and prime machine to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler on cook line at (48F - Cold Holding); burgers (48F - Cold Holding); cheese (49F - Cold Holding). Chef removed items and placed in reach in freezer to cool down to below 41°f
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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.
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. Form was emailed
Water pressure lacking at fixtures that require the use of water. Low water pressure at handwashing sink in kitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish not frozen in the draw at cook line in sealed plastic bags.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line. Chef removed utensils
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kit hand prep area.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at. Lamb chops; (51F - Cold Holding); burgers (51F - Cold Holding), chef moved items to working cooler,said items there only one hour that location is not open yet they are just preparing
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in kitchen and cook line
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. Form was emailed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign on cook line and kitchen handwashing sinks
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in walk in cooler. Manager discarded the bottle of water
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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. Chlorine at 0 ppm Manager changed sanitizer bucket and primed to 100 ppm
No paper towels or mechanical hand drying device provided at handwash sink. Chef replaced paper towels at hand wash sink in kitchen
Bowl or other container with no handle used to dispense food. Chef discarded bowls
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front bar. Chef wrote out a hand wash sign and posted it at the hand wash sink at front counter bar.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooleron cook line at chicken (50F - Cold Holding); salmon (50F - Cold Holding), chef moved all items to freeze. Chef left unit empty
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the cook line and front bar
No soap provided at handwash sink. No soap at hand wash sink at front counter bar and cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
Food stored on floor. Boxes of food on the floor in the dry storage. Chef picked up
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the front bar
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.