LA CABANA LATIN GRILL
7116 S DIXIE HWY, West Palm Beach FL 33405
Last inspected Aug 17, 2023 · 2 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table bottom unit - shrimp (48F - Cold Holding); pico de gallo (49F - Cold Holding; sliced ham (49F - Cold Holding) - operator states not portioned or prepared today held over 4 hours - see stop sale.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017049426 | Oct 2, 2017 | Jan 26, 2018 | $300 |
Inspection history
2 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling paint peeling over food prep surfaces.
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
Show 10 findings ▾
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. hot line make table bottom unit - shrimp (48F - Cold Holding); pico de gallo (49F - Cold Holding; sliced ham (49F - Cold Holding) - operator states not portioned or prepared today held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table bottom unit - shrimp (48F - Cold Holding); pico de gallo (49F - Cold Holding; sliced ham (49F - Cold Holding) - operator states not portioned or prepared today held over 4 hours - see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - yellow rice (100F - Cooling) 3:00 cooling since 2:30pm recheck 30 mins 93F. Rice sitting out at room temperature- operator moved to walk in cooler to facilitate the cooling process.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling paint peeling over food prep surfaces.
Dead roaches on premises. One dead at the back door - operator removed, cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag on top of corn bin - operator removed.
Insect control device installed over food preparation area. Food cooling under bug zapper - operator removed zapper.
Old labels stuck to food containers after cleaning. Label dated 08/08 on prepared cheese - operator stated old label - operator removed and added correct date.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
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.