LA GRANJA RESTAURANT
1905 S MILITARY TRL, West Palm Beach FL 33415 · 561.439.4594
Last inspected Jul 9, 2026 · 18 visits since October 2023
MAR 25
JUL 25
NOV 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Behind reach in freezer in dry storage approximately 3 live roaches, operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
11 cases · $16,290
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031645 | Mar 4, 2026 | Jun 2, 2026 | $1,800 |
| 2--2025033358 | Apr 1, 2025 | Sep 4, 2025 | $6,000 |
| 2--2025010818 | Nov 12, 2024 | Jun 2, 2025 | — |
| 2--2024015261 | Mar 5, 2024 | Oct 7, 2024 | $3,000 |
| 2--2023060208 | Oct 23, 2023 | Dec 27, 2023 | $1,600 |
| 2--2023037938 | Jun 27, 2023 | Sep 11, 2023 | $1,040 |
| 2--2022037961 | Jul 29, 2022 | Dec 21, 2022 | $800 |
| 2--2022003527 | Dec 14, 2021 | May 3, 2022 | $400 |
| 2--2021044014 | Aug 13, 2021 | Oct 19, 2021 | $200 |
| 2--2019027708 | May 8, 2019 | Jul 5, 2019 | $1,200 |
| 2--2018052540 | Oct 4, 2018 | Feb 22, 2019 | $250 |
Inspection history
18 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled trays while removing from dining room then handled clean/sanitized trays/plates and utensils while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cutting raw chicken then prepared/packaged order of cooked seafood and continued handling clean utensil to stir beans while cooking 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 touched visibly soiled wiping cloth then handled clean utensils, clean plates and unwrapped single service takeout containers while preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board in two compartment prep sink then placed to dry/reuse without sanitizing. Operator discussed with employee who then placed cutting board at triple sink to be washed, rinsed and sanitized.
Raw animal food (raw mixed seafood) stored in top portion of make table over ready-to-eat food (cooked shrimp) in bottom portion of make table - no complete physical barrier between top and bottom. Operator moved cooked shrimp below ready to eat items.
Toxic substance/chemical (degreaser) improperly stored (on food preparation table with food/utensils and hanging over bag-in-box soda syrup storage/dispensing system). Operator removed degrease
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler(s) left to right; cut lettuce (50F - Ambient Cooling 1:10/53F 1:50); cooked pasta (46F - Cooling 1:10/46F 1:50); portioned sour cream (64F - Ambient Cooling 1:10/64F 1:50 ); cooked corn (60F - Cooling 1:10/60F 1:50). At self service cold bar; cut tomatoes (46F - Ambient Cooling 1:20/46F 2:00). Operator stated lettuce and tomatoes cut at 10:30, cooked pasta and cooked corn cooling since 10:30, sour cream portioned at 10:30, at this rate cut lettuce, cut tomatoes and portioned sour cream will not reach 41F within 4 hours and cooked corn and cooked pasta will not reach 41F within 6 hours, added ice/moved to walk-in cooler to facilitate faster cooling.
Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label chemical spray bottles.
Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed from cutting board.
Mar 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up sauce packet off floor then touched cooler door; no handwash Operator washed hands
Live, small flying insects found One flying insect on wall at mop sink Operator killed and removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw beef stored over corn - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw seafood stored over oil 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. At walk in freezer: Raw chicken over raw pork - not all products commercially packaged. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: heavy cream (81F - Cold Holding) as per employee stored 10 minutes ago fliptop cooler 2: raw beef (48F - Cold Holding); raw pork (48F - Cold Holding); raw chicken (46F - Cold Holding); as per operator products stored since 12:00pm Not prepped or portioned today Employee moved products to reach in cooler to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At frier: fried plantain (125F - Hot Holding) as per operator stored since 20 minutes Operator reheat product in frier to 198F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler 2: cooked corn (50F at 3:00pm / same at 3:45pm - heated Cooling) as per operator since 1:00; portioned sour cream (48F at 3:00pm / same at 3:45pm - Cooling) as per operator since 12:00pm At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved to walk in freezer to quick chill
Dumpster overflowing garbage. Lid also open
Water leaking from ceiling in prep area, leaking into plastic bucket.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
8 High priority0 Intermediate0 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Touched raw beef then clean utensils. Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sautéed pans washed with soap and water no sanitation and moved to cook line. Stopped dishwasher and told him to set up 3 compartment sink properly. Wash, rinse, sanitize. Operator re washed pans properly
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw fish over cooked potatoes. 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. Walk in freezer 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler Diced tomatoes at 2:13pm( 44F cooling) since 11am at 3:50pm same temperature Flip top cooler #1 chopped lettuce at 2:44pm (46F cooling)since 11am at 3:07pm same temperature. Both products did not cool to 41F within 4 hours see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line next to stovetop Crema 66F cold holding Flip top cooler #1 Cooked peas 49F cold holding. Per operator both products stored for approximately 1 hour and not prepared or portioned today. Operator iced down
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler Diced tomatoes at 2:13pm( 44F cooling) since 11am at 3:50pm same temperature Flip top cooler #1 chopped lettuce at 2:44pm (46F cooling)since 11am at 3:07pm same temperature. Both products did not cool to 41F within 4 hours see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer baskets above fryer cooked Yuca 120F hot holding Per operator product stored for approximately 15 minutes. Operator decided to discard
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee washed hands with no soap. Employee rewashed with soap
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm). Water added. Chlorine 100 ppm
Ceiling tile missing. Infront of bane Marie on cook Line Infront of triple sink
Apr 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink then placed at clean drying rack; no sanitizing. Operator began preparing sanitizing sink to sanitize items.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw portioned ceviche mix stored over open bag of cooked vegetables. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw fish stored above cooked chicken wings. Operator stored properly.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Alfonzo Ortiz expired 05/26/2024
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority3 Intermediate0 Basic
Show 11 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) Operator unable to prime.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean tables handling chemicals then began handling clean dishes from dish washer; no hand wash. Advised operator that employee should wash hands and clean and sanitize dishes.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink then placed at clean drying rack; no sanitizing. Operator began preparing sanitizing sink to sanitize items.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table across from grill: raw shelled eggs stored in top portion of make table stored over cooked spaghetti in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw portioned ceviche mix stored over open bag of cooked vegetables. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw fish stored above cooked chicken wings. 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. At walk in freezer: portioned raw chicken in pan stored over portioned raw steak in pan. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from grill: raw mussels (48F - Cold Holding) As per operator, stored in unit since 9:30am. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink with gloves. Advised operator to remove gloves and wash with soap at hand wash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from fryer: cut tomatoes (47F at 10:20am; 47F at 10:55am- Cooling) As per manager, cooling since 9:30am. At current rate of cooling, tomatoes will not cool to 41F in a total of 4 hours. Operator moved to walk in cooler to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Alfonzo Ortiz expired 05/26/2024
Nov 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
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/ Alfonzo Ortiz Expires 05/26/2004
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler; No Date mark on cooked potatoes Per operator prepared more than 24 hours. Operator fixed
Time/temperature control for safety food not maintained frozen solid in a freezer. Multiple items in freezer not frozen solid. Items measuring between 36F-38F.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority7 Intermediate1 Basic
Show 18 findings ▾
Container of medicine improperly stored. At Front Counter; Employee personal bag with medicine stored above container with single use utensils Operator removed
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At Cookline; Employee cleaned up raw fish juice then proceeded to handle clean utensils without washing hands Advised operator who spoke with employee Employee washed hands
Employee cracked raw shell eggs and then handled clean utensils without washing hands. Advised employee who washed hands
Employee washed hands with no soap. Advised operator Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw portioned fish over ready to eat corn Operator fixed
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw portioned fish over fish stock Operator removed At Rotisserie Box; Raw chicken over cooked chicken Observed raw juices dripping on cooked chicken. Advised operator to reheat to 165+F Operator moved to reheat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under Counter; potato fries (44F - Cold Holding) Per operator not prepared or portioned today Per operator held for an hour on counter Operator moved to cooler At Flip Too Cooler; cooked pasta (47F - Cold Holding); mussels (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours. Operator moved to quick chill.
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; slice cheese (58F - Cooling)since 12:00 @2:37, @3:41-52F At Flip Top Cooler; cooked corn (51F - Cooling)since two hours @ 2:41pm; at 3:39pm same At this current rate food will not reach 41F within four hours Operator moved 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 plantains(94F - Hot Holding) Per operator held for less than an hour Advised to reheat to 165+F Operator dropped plantains in fryer
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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 poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
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/ Alfonzo Ortiz Expires 05/26/2004
Handwash sink not accessible for employee use at all times. At Cookline; Box of food service bags blocking handwashing sink Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler; No Date mark on cooked potatoes Per operator prepared more than 24 hours. Operator fixed
Spray bottle containing toxic substance not labeled. Operator labeled
Time/temperature control for safety food not maintained frozen solid in a freezer. Multiple items in freezer not frozen solid. Items measuring between 36F-38F.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw fish ceviche and mixed seafood ceviche but cannot provide parasite destruction documentation, advised operator to only sell cooked ceviche until they can provide proof of parasite destruction.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Handwash sink not accessible for employee use at all times. At cook line handwashing sink blocked by flip top cutting board.
Spray bottle containing toxic substance not labeled. Several spray bottles (4) containing degreaser not labeled, operator was able to label all spray bottles.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw fish ceviche and mixed seafood ceviche but cannot provide parasite destruction documentation, advised operator to only sell cooked ceviche until they can provide proof of parasite destruction.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler: 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; cooked corn (50F- Cold Holding); Pasta noodles (50F - Cold Holding); cut tomatoes (49F - cold holding); seafood mix (50F - cold holding); At lobby area flip top cooler: spicy onions (50F - cold holding); jalapeño onions (50F - cold holding); garlic onions (50F - cold holding), Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice. Repeat ViolationAdmin Complaint**
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.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Handwash sink not accessible for employee use at all times. At cook line handwashing sink blocked by flip top cutting board.
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/
Spray bottle containing toxic substance not labeled. Several spray bottles (4) containing degreaser not labeled, operator was able to label all spray bottles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At clean dish rack employee cell phone stored on same shelf as clean dinner plates, operator removed cell phone.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Faucet/handle missing at plumbing fixture. At mop sink; faucet missing.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line flip top cooler; raw shell eggs stored in make top over cooked seafood combo in bottom, no separation between. Operator moved raw shell eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw fish stored over ready to eat heavy cream. Operator moved raw fish to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; cooked corn (49F - Cold Holding); cooked peas (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At self service flip top cooler; cut tomatoes (64F - Ambient Cooling 11:45am/64F - Ambient Cooling 12:15pm). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling. At Sliding glass door reach in cooler; cut tomatoes (53F - Ambient Cooling 11:25/53F - Ambient Cooling 11:45am). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within a total of 4 hours, moved to walk-in cooler to facilitate faster cooling. At Cook line flip top cooler(s); cut tomatoes (50F - Ambient Cooling 11:40am/50F - Ambient Cooling 12:15pm); cut lettuce (53F - Ambient Cooling 11:40am/53F - Ambient Cooling 12:15pm); cut cooked seafood mix (48F - Ambient Cooling 11:40am/48F - Ambient Cooling 12:15pm); cut raw steak (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw chicken (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw fish (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm). Operator stated items were cut/prepped at 10:30am, at this rate will not reach 41F within 4 hours, added bags of ice. At cook line flip top cooler; cooked shrimp (49F - Cooling 11:40am/48F - Cooling 12:15pm). Operator stated shrimp cooked 4 hours prior, at this rate will not reach 41F within a total of 6 hours, added bag of ice.
Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by flip top cooler and wall mounted storage shelves. Operator pushed flip top cooler away from hand wash sink.
Faucet/handle missing at plumbing fixture. At mop sink; faucet missing.
Ice scoop handle in contact with ice. At drive thru; ice scoop handle laying in ice. Operator removed.
In-use ice scoop stored on soiled surface between uses. At ice machine; ice scoop stored on top of ice machine, surface visibly soiled. Operator removed to be washed, rinsed and sanitized.
Mar 6, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned today.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority3 Intermediate0 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 can of evaporated milk in dry storage
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside of restaurant and started handling out food in drive thru window without washing hands, employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live flying insects in dry storage area reach in freezer.
Raw animal food stored over or with unwashed produce. At flip top cooler raw fish stored over limes. 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 stored over raw fish, operator stored properly.
Roach activity present as evidenced by live roaches found. Behind reach in freezer in dry storage approximately 3 live roaches, operator killed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned 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. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler overstocked seafood mix 1st temp 59F at 2:15 cooling for 3 hrs, 2 nd temperature 56F cooling at 2:52.pm. At this current cooling rate product will not reach 41F within 4 hours, per operator products stored for 3 hours, operator iced down product.
Handwash sink used for purposes other than handwashing. At prep area hand washing sink operator was washing vegetables in hand washing sink. Educated operator on proper hand washing use
No probe thermometer provided to measure temperature of food products.
Oct 24, 2023Call 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw fish over sauces Operator stored properly
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49F cooling) since 11 am, over 4 hours Walk in cooler cut tomatoes at 2:35pm (50F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41F within 4 hours. See Stop Sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email procedures to operator
Plumbing system in disrepair. Mop sink faucet broken
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority4 Intermediate1 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher when from dirty plates to rinsing hands on 3 compartment sink to clean plates with out washing hands properly in the hand washing sink. Employee washed hands properly
Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw fish over sauces Operator stored properly
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling under 3 compartment sink. Operator killed, sanitized areas
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am, over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Oil and garlic 98°F cold Holding, heavy cream 74°F cold Holding cheese 53°F cold Holding,. Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to inside of a cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am, over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale.
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 poster to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Cooked shrimp at 2:25pm(112°F cooling) since 15 minutes ago, rechecked at 3pm same temperature Walk-in cooler Cooked chicken wings at 2:32pm (87°F cooling)since 30 minutes ago, rechecked at 3 pm same temperature Cook line At this current cooling rate products will not cool to 70°Within 2 hours. Cooked pasta at 2:05pm(50°F cooling) since 10am, rechecked at 3pm same temperature At this current cooling rate product will not cool to 41°F within 6 hour
No probe thermometer provided to measure temperature of food products.
Plumbing system in disrepair. Mop sink faucet broken
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.