LA GRANJA RESTAURANT
10590 W FOREST HILL BLVD, Wellington FL 33414 · 561.383.8741
Last inspected Jul 10, 2026 · 20 visits since July 2023
NOV 24
JAN 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 crawling on the wall behind three compartment sink in prep room. Manager killed and cleaned the surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
14 cases · $14,340
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073262 | Sep 9, 2025 | Nov 5, 2025 | $1,600 |
| 2--2025059493 | Jul 22, 2025 | Oct 2, 2025 | — |
| 2--2025010686 | Nov 20, 2024 | Jun 2, 2025 | — |
| 2--2024045561 | Jul 23, 2024 | Mar 18, 2025 | $2,000 |
| 2--2024015288 | Mar 7, 2024 | Oct 7, 2024 | $1,500 |
| 2--2024021882 | Apr 8, 2024 | Jun 5, 2024 | $1,600 |
| 2--2023036786 | Jun 30, 2023 | Aug 16, 2023 | $1,600 |
| 2--2023003657 | Jan 5, 2023 | Apr 20, 2023 | $1,640 |
| 2--2022052381 | Aug 8, 2022 | Dec 9, 2022 | $700 |
| 2--2022013478 | Feb 16, 2022 | Aug 11, 2022 | $400 |
| 2--2020012740 | Feb 20, 2020 | Jun 30, 2020 | $600 |
| 2--2019008366 | Feb 6, 2019 | Apr 3, 2019 | $1,700 |
| 2--2018024673 | Apr 13, 2018 | May 30, 2018 | $800 |
| 2--2016032321 | Jun 28, 2016 | Oct 4, 2016 | $200 |
Inspection history
20 visits, newest first
Jul 10, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
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. At deep freezer: prepped and panned raw chicken stored over prepped and panned raw steak - not all products commercially packaged. Employee stored properly.
Jul 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean tongs; no hand wash. Employee 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. Observed employee handled visibly soiled and contaminated tong from raw steak then handled clean plate; no hand wash. Employee placed clean plate to be washed and sanitized then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash spoon at prep sink with soap and water; no sanitizing done. Advised employee to clean and sanitize spoon.
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. At deep freezer: prepped and panned raw chicken stored over prepped and panned raw steak - not all products commercially packaged. Employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf under steam table across from cook line: French fries (55F - Cold Holding) As per chef, removed from cooler and stored 5 minutes. Not prepped or portioned today. Operator placed to quick chill. At walk in cooler: shredded cheese (58F - Cold Holding); raw chicken (49F - Cold Holding) As per operator, stored 3 hours prior from delivery. Observed several items sitting out at the beginning of inspection. Items placed to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At cold buffet: Pico de gallo identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored 3 hours. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked yuca (67F at 2:40pm; 67F at 3:10pm - Ambient Cooling) As per operator, portioned and cooling since 15 mins; sliced tomatoes (57F at 2:40pm; 57F at 3:10pm- Ambient Cooling) As per operator, prepped and cooling since 15 mins. At current rate of cooling item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portions. At walk in cooler: cooked yuca (68F at 2:45pm; 68F at 3:15pm- Cooked Cooling) As per operator, cooling since 1pm. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. Item stored in large quantity. Advised operator to quick chill in smaller quantities.
Floor area(s) covered with standing water. At walk in cooler: Water from boxes of chicken settling around floor drain in walk in cooler.
Food stored on floor in walk in cooler.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator operating with cook line and entire restaurant having a smoky appearance; hood system is not operating properly.
Nov 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler certificates expired, discussed with operator.
Sep 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 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 0ppm) discussed with manager, primed machine and retested Dishwasher (Chlorine 100ppm)
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 handled container of raw chicken and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 3 live flies landing in raw chicken, see stop sale of raw chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 3 live flies landing in raw chicken, see stop sale of raw chicken.
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. In walk in cooler cooked potatoes (44F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked potatoes (44F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler stacked pans of sliced steak (46F - Cooling) at 11:40 since 9:00 46F at 12:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unstacked product and removed lid for adequate air flow cooling.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler certificates expired, discussed with operator.
Food stored on floor. In kitchen multiple cases of chicken stored on floor, per operator establishment just took delivery of product, operator removed product and place in walk in cooler.
Jul 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees washing dirty dishes did not wash hands before returning to cook line and handling clean and sanitized utensils to cook customer meal, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not sanitizing dishes after rinsing, discussed with operator who educated employee.
Equipment in poor repair. Ice machine door has multiple cracks and missing pieces of plastic, discussed with operator to repair or replace.
Floor area(s) covered with standing water. Standing water on floor throughout kitchen, discussed with operator to clean and sanitize areas.
Floor tiles missing and/or in disrepair. Multiple Floor tiles throughout kitchen missing with standing water. Discussed with operator to replace tiles.
Floors not constructed to be easily cleanable. Floors through kitchen missing grout with standing water no longer easily cleanable. Discussed with operator to repair.
Plumbing system in disrepair. Dish machine after drain pipe leaking heavily onto kitchen floor, discussed with operator to repair pipe.
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority6 Intermediate6 Basic
Show 20 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 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees washing dirty dishes did not wash hands before returning to cook line and handling clean and sanitized utensils to cook customer meal, discussed with operator employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled clean utensils to stir hot foods in steam table, discussed with operator, employee 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 handled broom and dust pan to sweep floor and without washing hands employee handled skewers of raw chicken, discussed with operator who educated employee, employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not sanitizing dishes after rinsing, discussed with operator who educated employee.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler diced raw chicken stored above raw fish, discussed with operator who corrected storage of products.
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. In reach in freezer non commercially packaged raw ground beef patties stored directly above bags of raw seafood mix, discussed with operator who corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked potatoes (122F - Hot Holding) per operator product was prepared approximately 1 hour ago, discussed with operator who moved product to stove to reheat to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on stand cooked beans (122F - Cooling) at 2:55 since 2:25 to 124F at 3:15, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler to chill. In kitchen cooked yuca (67F - Cooling) at 3:00 since 11:00 to 69F at 3:20, at this current rate of cooling product will not reach 41F within 6 hours discussed with operator who moved product to walk in cooler. In walk in cooler diced tomatoes (52F - Cooling) at 2:55 since 2:30 to 52F at 3:15, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lid to container to allow adequate air flow cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop stored on top of ice machine, top of ice machine heavily soiled with soiled with food debris, mold-like substance or slime. Discussed with operator to clean and sanitize.
Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen blocked by ice machine, discussed with operator.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen next to dish machine no paper towels provided, discussed with operator who provided paper towels.
No soap provided at handwash sink. Hand washing sink next to dish washing machine no soap provided, discussed with operator who provided soap.
Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing degreaser not labeled, discussed with operator who labeled bottle.
Equipment in poor repair. Ice machine door has multiple cracks and missing pieces of plastic, discussed with operator to repair or replace.
Floor area(s) covered with standing water. Standing water on floor throughout kitchen, discussed with operator to clean and sanitize areas.
Floor tiles missing and/or in disrepair. Multiple Floor tiles throughout kitchen missing with standing water. Discussed with operator to replace tiles.
Floors not constructed to be easily cleanable. Floors through kitchen missing grout with standing water no longer easily cleanable. Discussed with operator to repair.
Plumbing system in disrepair. Dish machine after drain pipe leaking heavily onto kitchen floor, discussed with operator to repair pipe.
Time/temperature control for safety food thawed in an improper manner. In kitchen buckets of frozen raw fish stored in standing water, discussed with operator who moved fish to sink and turned on cold running water.
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 10 high priority.
10 High priority0 Intermediate1 Basic
Show 11 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 chicken wings (48F - Cooling) As per operator, cooling overnight in unit. Chicken wings did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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 chicken wings (48F - Cooling) As per operator, cooling overnight in unit. Chicken wings did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager handled raw steak, raw chicken then handled clean tongs and fryer basket when preparing food; no hand wash. Manager washed hands.
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. At deep freezer: raw ground beef burger not commercially packaged stored above raw snapper. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Pico de gallo time marked 11am to 3pm; not discarded at the end of the 4-hour period.
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: raw steak (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw steak (46F - Cold Holding); raw chicken (47F - Cold Holding); sour cream (45F - Cold Holding) stored overnight; hot dogs (46F - Cold Holding) As per operator all items stored over night in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: raw steak (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw steak (46F - Cold Holding); raw chicken (47F - Cold Holding); sour cream (45F - Cold Holding) stored overnight; hot dogs (46F - Cold Holding) As per operator all items stored over night in unit. Not prepped or portioned today. See stop sale. Near cook line; under steam table: bags of French fries (66F - Cold Holding) As per operator, stored for 1 hour. Not prepped or portioned today. Advised operator to quick chill. At seafood flip top cooler: cooked noodles (47F - Cold Holding) As per operator, moved from walk in cooler 30 mins prior. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Pico de gallo time marked 11am to 3pm; not discarded at the end of the 4-hour period.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler: cut tomatoes (57F at 3:00pm; 57F at 3:40pm- Cooling); pico de gallo (47F at 3:00pm; 47F at 3:40pm- Cooling) As per operator, cooling since 11:30am. Items did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler: cut tomatoes (57F at 3:00pm; 57F at 3:40pm- Cooling); pico de gallo (47F at 3:00pm; 47F at 3:40pm- Cooling) As per operator, cooling since 11:30am. Items did not cool to 41F in a total of 4 hours. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Advised operator to clean.
Nov 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. At walk in cooler: cooked noodles (48F - Cold Holding); cooked yuca (47F - Cold Holding); cooked potatoes (45F - Cold Holding); raw seasoned chicken (46F - Cold Holding); cooked ribs (45F - Cold Holding) Seafood flip top cooler:; raw swaii (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked noodles (48F - Cold Holding); cooked yuca (47F - Cold Holding); cooked potatoes (45F - Cold Holding); raw seasoned chicken (46F - Cold Holding); cooked ribs (45F - Cold Holding) Seafood flip top cooler:; raw swaii (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. 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 potatoes (133F - Hot Holding) As per operator, cooked and stored since 1 hour. Advised operator to reheat to 165F.
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/ Yenifer Lopez expired 10/11/2024.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 20, 2024Administrative 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 ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw chicken then handled clean containers of ready to eat foods in walk in cooler; no hand wash. Advised operator that employee should wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then touched cutting board and single service cups; no glove change; no hand wash. Employee removed glove and washed hands.
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. At walk in cooler: cooked noodles (48F - Cold Holding); cooked yuca (47F - Cold Holding); cooked potatoes (45F - Cold Holding); raw seasoned chicken (46F - Cold Holding); cooked ribs (45F - Cold Holding) Seafood flip top cooler:; raw swaii (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked noodles (48F - Cold Holding); cooked yuca (47F - Cold Holding); cooked potatoes (45F - Cold Holding); raw seasoned chicken (46F - Cold Holding); cooked ribs (45F - Cold Holding) Seafood flip top cooler:; raw swaii (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Toppings bar is held using time as a public health control has no time marked. As per operator held since 11am. Advised operator to time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (133F - Hot Holding) As per operator, cooked and stored since 1 hour. Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line:; cut tomatoes (67F at 11:32am; 69F at 12:07pm - Cooling) As per operator, cooling since 11am. Stored over stacked. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
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/ Yenifer Lopez expired 10/11/2024.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottles of degreaser unlabeled. Advised operator to label.
Jul 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw as per operator; no parasite destruction.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects flying around in dish washer area. 3 live, small flying insects flying around in single service storage area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw as per operator; no parasite destruction.
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. At front counter at dessert cooler: rice pudding (59F - Cold Holding); cheese cake (59F - Cold Holding); 4 leches (59F - Cold Holding) As per operator, stored since Thursday. Not prepped or portioned today. See stop sale. At walk in cooler: black beans (63F - Cold Holding); cooked noodles (46F - Cold Holding); cooked potatoes (45F - Cold Holding); ribs (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked yuca (44F); raw calamari (44F - Cold Holding) Stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter at dessert cooler: rice pudding (59F - Cold Holding); cheese cake (59F - Cold Holding); 4 leches (59F - Cold Holding) As per operator, stored since Thursday. Not prepped or portioned today. See stop sale. At walk in cooler: black beans (63F - Cold Holding); cooked noodles (46F - Cold Holding); cooked potatoes (45F - Cold Holding); ribs (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked yuca (44F); raw calamari (44F - Cold Holding) Stored overnight. Not prepped or portioned today. See stop sale. At Flip top cooler: raw chicken (45F - Cold Holding) As per operator, taken from walk in about 50 mins. Not prepped or portioned today. Advised operator to quick chill. raw steak (55F - Cold Holding) As per operator, taken from walk in about 50 mins. Not prepped or portioned today. Steak stored over stacked. Advised operator to remove over stacked portion and quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet area: pico de gallo (53F at 12:26pm; 54F at 12:34pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling item will not cool to 41F within a total of 4 hours. Operator mentioned that they would like to use TPHC. Provided form to operator.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed chef washed hands and dried on apron then out gloves on and prepared stir fry: no hand wash. Advised operator that employee should wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects flying around in dish washer area. 3 live, small flying insects flying around in single service storage area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw as per operator; no parasite destruction.
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. At deep freezer: Raw chicken prepped in pan stored over of raw ribs. At deep freezer near front counter:raw beef patty stored over raw shrimp. 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. At front counter at dessert cooler: rice pudding (59F - Cold Holding); cheese cake (59F - Cold Holding); 4 leches (59F - Cold Holding) As per operator, stored since Thursday. Not prepped or portioned today. See stop sale. At walk in cooler: black beans (63F - Cold Holding); cooked noodles (46F - Cold Holding); cooked potatoes (45F - Cold Holding); ribs (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked yuca (44F); raw calamari (44F - Cold Holding) Stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter at dessert cooler: rice pudding (59F - Cold Holding); cheese cake (59F - Cold Holding); 4 leches (59F - Cold Holding) As per operator, stored since Thursday. Not prepped or portioned today. See stop sale. At walk in cooler: black beans (63F - Cold Holding); cooked noodles (46F - Cold Holding); cooked potatoes (45F - Cold Holding); ribs (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked yuca (44F); raw calamari (44F - Cold Holding) Stored overnight. Not prepped or portioned today. See stop sale. At Flip top cooler: raw chicken (45F - Cold Holding) As per operator, taken from walk in about 50 mins. Not prepped or portioned today. Advised operator to quick chill. raw steak (55F - Cold Holding) As per operator, taken from walk in about 50 mins. Not prepped or portioned today. Steak stored over stacked. Advised operator to remove over stacked portion and 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 plantains (125F - Hot Holding) As per operator, cooked and stored for 51 mins. Stored over stacked. Advised operator to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet area: pico de gallo (53F at 12:26pm; 54F at 12:34pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling item will not cool to 41F within a total of 4 hours. Operator mentioned that they would like to use TPHC. Provided form to operator.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Yuca -72F, French fries- 64F, plantains stored under steam table no longer frozen; taken from freezer 20 mins prior as per chef.
Apr 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority3 Intermediate1 Basic
Show 13 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 black beans (54F - Cooling) As per operator, prepped last night and left to cool over night. Item did not cool to 41F within 6 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pan; no sanitizing done. Employee then placed pan on drying rack. Advised operator to properly clean and sanitize pan.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw. No proof of parasite destruction. Swaii Fish must be served fully cooked or discarded.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer #1- raw chicken in metal pan stored on top of bags of peppers. Not all items commercially packaged. Operator removed metal pan of raw chicken.
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. At deep freezer #2: raw diced chicken in metal pan stored on top of raw pork. Not all items commercially packaged. Operator stored properly.
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 black beans (54F - Cooling) As per operator, prepped last night and left to cool over night. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit near cook line: raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned whole chicken (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit near cook line: raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned whole chicken (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time stamp in place for pico de gallo being held using time as a public health control in buffet area. Advised operator to time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (123F - Hot Holding) As per operator, placed in table at 11am. Operator removed to be reheated. At steam table near cook line: fried plantains (120F - Hot Holding) As per operator, held for 15 mins. Item stored over-stacked. Operator decided to discard.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit near cook line: cut tomatoes (55F at 12:18pm; 54F at 12:54pm) - Cooling) As per operator tomatoes were cut at 11am. At current rate of cooling item will not coolto 41F within a total of 4 hours. Item stored over stacked. Advised operator to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available for pico de gallo being held using time as a public health control in buffet area. Provided operator with form.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled with common name. Advised operator to label.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over walk in cooler.
Mar 8, 2024Call Back - Admin. 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 at storage area with single service items Approximately 2 flies seen flying around in prep area near dish wash area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swai Fish raw, no proof of parasite destruction. Swai Fish must be served fully cooked. Advised operator to provide.
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. At deep freezer near ice machine: Raw steak in large pan stored above raw cassava in commercial packaging. At deep freezer near ice machine: Raw chicken in large uncovered pan stored above raw steak in large pan
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. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 at storage area with single service items Approximately 2 flies seen flying around in prep area near dish wash area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swai Fish raw, no proof of parasite destruction. Swai Fish must be served fully cooked. Advised operator to provide.
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. At deep freezer near ice machine: Raw steak in large pan stored above raw cassava in commercial packaging. At deep freezer near ice machine: Raw chicken in large uncovered pan stored above raw steak in large pan
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touching raw beef, touched apron, touched prep table then handled clean utensil; wiping cloth; no glove change. Employee changed gloves and washed hands.
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. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
Spray bottle containing toxic substance not labeled. Unlabelled spray bottle containing bleach and water not labelled with common day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon opening ice machine, observed interior and exterior soiled.
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. While plastic ice deflector.
Floor tiles missing and/or in disrepair. Several broken floor tiles in prep room.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 15 high priority.
15 High priority7 Intermediate6 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans 59 in the center 50 around the edges as per manager cooling overnight in tightly covered large container,cooked potatoes 46 cooling overnight,cooked ribs 45 cooling overnight,spaghetti 45 cooling overnight,cooked wings 45 cooling overnight ( not prepared or portioned or handled today as per manager.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. black beans 59 in the center 50 around the edges as per manager cooling overnight in tightly covered large container,cooked potatoes 46 cooling overnight,cooked ribs 45 cooling overnight,spaghetti 45 cooling overnight,cooked wings 45 cooling overnight
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and started cut raw chicken. Explained and he washed hands in prep sink without soap. Explained again and he washed hands in hand sink.
Employee washed hands with no soap. Male employee washed Hans without soap in prep sink. Explained and he washed hands in hand sink with soap
Food contaminated by Bud Light Beer bottle stored in ice in ice machine bin. This ice used for drink ice.see stop sale and operator continued to serve food. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on wall behind prep table. 2 flying around in prep room.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Swai fish used in Ceviche. Do not sell raw or under cooked Ceviche until proof of parasite destruction is provided.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken boxes stored on top of open plastic container of raw beef in walk in cooler
Roach activity present as evidenced by live roaches found. 1 crawling on the wall behind three compartment sink in prep room. Manager killed and cleaned the surface.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish 45 ( as per cook fish was thawing at room temperature earlier before putting in this cooler ) in fish flip top cooler in the kitchen. Unable to determine how long. See stop sale. ( explained proper thawing procedure)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45-46 5 boxes on rack. As per manager received deliveries today 1 hour ago and will prep. Now. Explained 1 box at a time. When done move to walk in cooler and bring another box to prep. Employee moved all boxes to walk in cooler. fish 45 ( as per cook fish was thawing at room temperature earlier before putting in this cooler ) in fish flip top cooler in the kitchen. Unable to determine how long. See stop sale. ( explained proper thawing procedure)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.Upon arrival ( before 11 am Opening time ) Observed no Time marked on cut tomatoes,shredded lettuce in flip top cooler at front counter. Manager put laminated times 11-3. Explained time starts when tomatoes or lettuce is cut or removed from walk in cooler at 41 f or below
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Diced tomatoes 45 f as per manager diced yesterday. Ambient cooling overnight in tightly covered container. Not prepared or port today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes 45 f as per manager diced yesterday. Ambient cooling overnight in tightly covered container. Not prepared or port today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic potatoes 122 in steam table at front counter. As per manager cooked an hour ago. Explained to reheat to 165 then put back in steam table. Manager turned up the setting
Employee washed hands in a sink other than an approved handwash sink. Male emplowashed hands in prep sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes 45 f as per manager diced yesterday. Ambient cooling overnight in tightly covered container. Not prepared or port today.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate for manager Jennifer Ordones. As per manager Jennifer Ordones working 1 year as manager.
Handwash sink not accessible for employee use at all times. Pan stored in hand sink behind ice machine. Explained and employee removed the pan.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 8 food handlers working no certified food manager present.
No soap provided at handwash sink. No soap of any kind provided at hand sink by dishwasher and by prep sink.explained. No soap available. One hand sink have soap.
Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle and clear liquid ( soap mixture) not labeled. Explained
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. While plastic ice deflector.
Current Hotel and Restaurant license not available upon request. Manager found license that expired on 12/01/2022. License current in the system.
Floor tiles missing and/or in disrepair. Several broken floor tiles in prep room.
Food contaminated by unsanitized equipment or utensil. See stop sale. Bud Light Beer bottle stored in ice in ice machine bin. This ice used for drink ice.see stop sale
Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw beef thawing at room temperature under prep table. Still partially frozen in the middle. Temperature 32-43. Explained. Advised to move to walk in cooler. Employee moved both to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Next to green cutting board in prep room. Manager removed the cloth towel.
Jul 5, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 12:27( 56F cooling )per operator cooling since last night, Operated discarded 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 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 12:27( 56F cooling )per operator cooling since last night, Operated discarded see stop sale
Current Hotel and Restaurant license not displayed.
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.