LA UNION RESTAURANT OF FLA
998 1000 S STATE ROAD 7, Margate FL 33068 · 786-333-4028
Last inspected Aug 5, 2026 · 16 visits since July 2023
JUL 24
MAR 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003457 | Nov 5, 2025 | May 8, 2026 | $1,400 |
| 2--2025056282 | Jul 10, 2025 | Nov 18, 2025 | $800 |
| 2--2023017321 | Feb 24, 2023 | Jun 5, 2023 | $1,200 |
| 2--2023027003 | Apr 17, 2023 | May 25, 2023 | $800 |
| 2--2021046899 | Oct 8, 2021 | Apr 13, 2022 | $400 |
Inspection history
16 visits, newest first
Aug 5, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine or quaternary sanitizer.
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/ Manager in charge Adalberto Tiburcio Mayen.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over ice machine in kitchen.
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards throughout kitchen.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Jun 6, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired since December 1st, 2025. Establishment is open for business.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sea food ceviche not identified on the menu as a raw or undercooked item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine or quaternary sanitizer.
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/ Manager in charge Adalberto Tiburcio Mayen.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. All cutting boards throughout kitchen.
Equipment in poor repair. 1. Ice maker door is broken. 2. Reach in cooler next to back door gasket torn/ hanging.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filters at cook line soiled with grease.
Light shield damaged/in disrepair. In kitchen at cook line.
Jun 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority8 Intermediate8 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. 1. In walk in cooler raw chicken stored in printed to go bags. 2. Reach in freezer - raw chicken stored in printed to go bags. Operator replaced in food grade bags during the inspection.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired since December 1st, 2025. Establishment is open for business.
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. Observed in walk In cooler -Sliced cheese (60F - Cold Holding); sliced ham (60F - Cold Holding); tomato salsa (60F - Cold Holding); raw chicken (56F - Cold Holding); raw shell eggs (58F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler overnight exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk In cooler -Sliced cheese (60F - Cold Holding); sliced ham (60F - Cold Holding); tomato salsa (60F - Cold Holding); raw chicken (56F - Cold Holding); raw shell eggs (58F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler overnight exceeding 6 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside ice machine next to steam table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sea food ceviche not identified on the menu as a raw or undercooked item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine or quaternary sanitizer.
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/ Manager in charge Adalberto Tiburcio Mayen.
No hot running water at three-compartment sink. Hot water reading 84F.
No soap provided at handwash sink. In both bathrooms. Operator provided during the inspection.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water reading 84F.
Bowl or other container with no handle used to dispense food. In food preparation area - used to dispense salt, sugar, cheese and flour. Operator removed during the inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. All cutting boards throughout kitchen.
Equipment in poor repair. 1. Ice maker door is broken. 2. Reach in cooler next to back door gasket torn/ hanging.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filters at cook line soiled with grease.
Light shield damaged/in disrepair. In kitchen at cook line.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Observed - Clam tags not marked with last date served.
Cutting board has cut marks and is no longer cleanable. Observed next to walk in cooler - large cutting board on prep table has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen has a hole to the bottom of door.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line, hood vent has grease build up.
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. In true freezer, raw goat stored in printed to go shopping bags. Operator removed and stored in food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower left flip top raw pork sausage stored over pico de gallo. Operator reorganized storing pork sausage to lower shelf.
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. 1.Observed in walk in cooler - Cabbage slaw (60F - Cold Holding); cooked beans 59F - Cold Holding); Chicken tamales (57F - Cold Holding). Per operator items were not prepared or portioned today. Items were held in unit over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Observed in walk in cooler - Cabbage slaw (60F - Cold Holding); cooked beans 59F - Cold Holding); Chicken tamales (57F - Cold Holding). Per operator items were not prepared or portioned today. Items were held in unit over night exceeding 6 hours. See top sale. 2. Observed in walk in cooler -Whole milk (57F - Cold Holding). Per operator item was held in cooler less than four hours ago. Operator moved to another cooler for quick chill.* Corrective Action Taken.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip top cutting board soiled with food debris. Operator cleaned during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not identified on the menu as a raw or undercooked item.
No soap provided at handwash sink. At hand wash sink Next to 2 door reach in true cooler. Operator provided during the inspection.
Observed - Clam tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Lower left flip top - condiment container with no handle stored in Parmesan cheese to dispense. Operator discarded.
Cutting board has cut marks and is no longer cleanable. Observed next to walk in cooler - large cutting board on prep table has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen has a hole to the bottom of door.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line, hood vent has grease build up.
Plumbing system in disrepair. In ware washing area, hand wash sink plumbing in disrepair. Establishment has another working hand washing sink in kitchen.
Standing water in bottom of reach-in-cooler. Observed lower left flip top at cook line has standing water. Operator cleaned during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed in walk in cooler,swai fish fillet thawing in standing water. Operator discarded water during inspection.
Jul 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled cloth tucked in apron after handling raw foods. Explained to manager that wiping cloths cannot be tucked in aprons and used for wiping hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, Block cheese (56F - Cold Holding); cooked beans (57F - Cold Holding); tomatoes vegetable sauce (56F - Cold Holding); cooked pork mix (57F - Cold Holding); cooked potato cheese mix (56F - Cold Holding); cooked pork cheese mix (57F - Cold Holding); refried beans (56F - Cold Holding); raw beef ribs (57F - Cold Holding); shredded cabbage mix (57F - Cold Holding); sour cream (57F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 24 hrs. 2) In walk in cooler, flats of raw shell eggs (56F - Ambient). Eggs in-unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, Block cheese (56F - Cold Holding); cooked beans (57F - Cold Holding); tomatoes vegetable sauce (56F - Cold Holding); cooked pork mix (57F - Cold Holding); cooked potato cheese mix (56F - Cold Holding); cooked pork cheese mix (57F - Cold Holding); refried beans (56F - Cold Holding); raw beef ribs (57F - Cold Holding); shredded cabbage mix (57F - Cold Holding); sour cream (57F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 24 hrs. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked.
Bowl or other container with no handle used to dispense food. Plastic cup in container of sauce in walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in kitchen prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in kitchen have grease and dust buildup.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents have heavy grease buildup.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 10 high priority.
10 High priority5 Intermediate14 Basic
Show 29 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled cloth tucked in apron after handling raw foods. Explained to manager that wiping cloths cannot be tucked in aprons and used for wiping hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple employees eating in kitchen and not washing hands and changing gloves before moving to next task. Reviewed with manager to explain handwashing procedures.
Food with mold-like growth. See stop sale. In walk in cooler, partial bus pan of refried beans with white mold spots.
Nonfood-grade bags used in direct contact with food. Pork and cheese mix in standard plastic to go bags in walk in cooler. Advised manager to use food storage approved bags.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024
Raw animal food stored over/not properly separated from ready-to-eat food. Open container with raw shrimp stored above house made Pico de Gallo in reach in back freezer. Employee moved shrimp.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, flats of raw shell eggs (56F - Ambient). Eggs in-unit more than 24 hrs. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees did not change gloves after handling raw foods and continued preparing multiple food items. Reviewed with manager to explain to employees the proper use of gloves and washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, Block cheese (56F - Cold Holding); cooked beans (57F - Cold Holding); tomatoes vegetable sauce (56F - Cold Holding); cooked pork mix (57F - Cold Holding); cooked potato cheese mix (56F - Cold Holding); cooked pork cheese mix (57F - Cold Holding); refried beans (56F - Cold Holding); raw beef ribs (57F - Cold Holding); shredded cabbage mix (57F - Cold Holding); sour cream (57F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 24 hrs. 2) In walk in cooler, flats of raw shell eggs (56F - Ambient). Eggs in-unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, Block cheese (56F - Cold Holding); cooked beans (57F - Cold Holding); tomatoes vegetable sauce (56F - Cold Holding); cooked pork mix (57F - Cold Holding); cooked potato cheese mix (56F - Cold Holding); cooked pork cheese mix (57F - Cold Holding); refried beans (56F - Cold Holding); raw beef ribs (57F - Cold Holding); shredded cabbage mix (57F - Cold Holding); sour cream (57F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 24 hrs. See stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometers in walk in cooler reading 38 F and 42F. All foods 56F to 57 F.
Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits available.
Probe thermometer not within the intended measuring range of use. Thermometer reached 36F in ice water, not lowering to 32F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, refried beans, assorted mixtures for pappusas and tamales in reach in cooler in kitchen not date marked from when prepared. Per employee all items prepared more than 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has blackish mold-like substance.
Bowl or other container with no handle used to dispense food. Plastic cup in container of sauce in walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in kitchen prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in kitchen have grease and dust buildup.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container of coffee in kitchen.
Employee eating in a food preparation or other restricted area. 1) Multiple employees eating while preparing food in kitchen area and not changing gloves and washing hands after. 2) Employee drinking from open container of coffee in kitchen. Reviewed with manager to explain procedures to employees for eating away from kitchen and proper handwashing.
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen has visible gap in bottom of door.
Floor soiled/has accumulation of debris. Floor area around cook line and back storage area.
Food stored on floor. Onions stored in box on walk in cooler floor. Employee moved from floor to.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents have heavy grease buildup.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door in kitchen.
Multiple employees eating while preparing food and not changing gloves and washing hands after. Reviewed with manager to explain procedures to employees for eating away from kitchen and proper handwashing.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted and soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled especially near back hand wash sink and reach in freezer.
Mar 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non-food grade bag in reach in freezer next to dish washing area.
Operating with an expired Division of Hotels and Restaurants license.
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. Observed in walk-in cooler beans (44F - Cold Holding); shredded chicken (44F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler beans (44F - Cold Holding); shredded chicken (44F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed in walk-in cooler, cooked pork 44F - cold holding. Per operator, item was placed in unit from freezer approximately 2 hours prior to inspection. Item has been out of temperature for approximately 1 hour. Item moved to another cooler to cool down.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler next to hand wash sink in kitchen, tamales cooked Monday March 17, not date marked.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non-food grade bag in reach in freezer next to dish washing area.
Operating with an expired Division of Hotels and Restaurants license.
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. Observed raw chicken stored next to raw beef in reach in freezer next to dish washing area. PIC removed and stored appropriately.
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. Observed in walk-in cooler beans (44F - Cold Holding); shredded chicken (44F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler beans (44F - Cold Holding); shredded chicken (44F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed in walk-in cooler, cooked pork 44F - cold holding. Per operator, item was placed in unit from freezer approximately 2 hours prior to inspection. Item has been out of temperature for approximately 1 hour. Item moved to another cooler to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of stove at cook line, rice and beans (129F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins. Item reheated to 189F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler at front counter, vegetable salad (62F @ 12:25 - Cooling since 10:30). Items were being cooled in a unit with ambient temperature of 61F. Items placed into freezer to rapid cool.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to wash wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler next to hand wash sink in kitchen, tamales cooked Monday March 17, not date marked.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to scoop pico in low bow cooler across from cook line. Employee removed and cups.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife handle not stored above shredded lettuce. Employee removed knife.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Observed step ladder in front of hand washing sink
Equipment in poor repair. Observed cover of ice machine not attached to the ice machine. Observed gaskets torn on true reach in cooler and freezer doors
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (62F - Cooling); beans (55F - Cooling) in covered deep containers per employee held in walk-in cooler since last night. See stop sale.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking then engaged in food preparations without washing hands
Nonfood-grade bags used in direct contact with food. Observed in true reach in freezer raw chicken in stored in direct contact in a thank you t shirt to go bag.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk in cooler, ambient temperature 55F on thermometer. Some TCS foods in cooler not at proper temperature. Per employee eggs in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (62F - Cooling); beans (55F - Cooling) in covered deep containers per employee held in walk-in cooler since last night. Raw shell eggs in walk in cooler, ambient temperature 55F on thermometer. Some TCS foods in cooler not at proper temperature. Per employee eggs in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (59F - Cold Holding); cooked pork (63F - Cold Holding); shredded cabbage (63F - Cold Holding); sour cream (58F - Cold Holding) per employee not portion or prepared today held less than four hours.employee removed items and placed in other coolers. Ambient temperatures of walk in cooler 50F advised employee to ice down and not to store any TCS in unit unil fixed.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice (62F - Cooling); beans (55F - Cooling) in covered deep containers per employee held in walk-in cooler since last night.
Handwash sink not accessible for employee use at all times. Observed step ladder in front of hand washing sink
Handwash sink used for purposes other than handwashing. Observed empty plastic garlic containers stored in hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen employee bathroom
No soap provided at handwash sink in kitchen and employee bathroom.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense sauce in walk in cooler Observed plastic container with no handle used to dispense salt
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on spice rack.
Equipment in poor repair. Observed cover of ice machine not attached to the ice machine. Observed gaskets torn on true reach in cooler and freezer doors
Floor tiles missing and/or in disrepair on cook line.
Ice scoop handle in contact with ice. Observed small ice scoop handle in contact with ice at the front counter.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in bottom of flip top cooler
Portable water tank not enclosed or sloped to drain properly. Observed missing cold water handle on hand washing sink in kitchen.
Working containers of food salt removed from original container not identified by common name.
Jan 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023. Less than 60 days.
No soap provided at handwash sink in kitchen at rear of kitchen.
Faucet/handle missing at plumbing fixture. Observed missing cold water valve from hand washing sink in kitchen.
Floor tiles missing and/or in disrepair though out kitchen.
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority3 Intermediate6 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plates without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands to initiate a task working with food.
Nonfood-grade containers used for food storage - direct contact with food. Observed raw chicken being stored in t shirt thank you to go bags in freezer chest. Observed black bean paste being stored in T shirt to go bags in true reach in cooler.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023. Less than 60 days.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over diced tomatoes in true reach in cooler. Observed raw shrimp over cooked beans in True reach in refrigerator.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs ambient temperature of 50F. All other TCS foods not ar proper temperature. Per operator egg held in cooler more than 24 hours. Se stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cabbage slaw mix (52F - Cold Holding); shredded mozzarella cheese (52F - Cold Holding); caso (52F - Cold Holding); beans and cheese mix. (52F - Cold Holding) per operator held more than 24 hours. Observed raw shell eggs ambient temperature of 50F. All other TCS foods not ar proper temperature. Per operator egg held in cooler more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cabbage slaw mix (52F - Cold Holding); shredded mozzarella cheese (52F - Cold Holding); caso (52F - Cold Holding); beans and cheese mix. (52F - Cold Holding) per operator held more than 24 hours. Per operator not portioned or prep today.
Handwash sink used for purposes other than handwashing. Observed plastic containers and plastic water bottles stored in hand washing sink at rear of kitchen.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. And sink located at rear of kitchen.
No soap provided at handwash sink in kitchen at rear of kitchen.
Bowl or other container with no handle used to dispense chicken base and rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on shelf with clean pots and pans.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Faucet/handle missing at plumbing fixture. Observed missing cold water valve from hand washing sink in kitchen.
Floor tiles missing and/or in disrepair though out kitchen.
Working containers of food removed from original container salt not identified by common name.
Jul 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Raw chicken in reach in freezer in standard printer to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler in back prep area, container of portioned raw shrimp above container of cooked beans.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, house pico de gallo (56F - Cold Holding); cabbage slaw mix (58F - Cold Holding); shredded cheese (58F - Cold Holding); cut cheese (57F - Cold Holding); block cheese (55F - Cold Holding); cut marinated cheese (58F - Cold Holding); tomatillo salsa (55F - Cold Holding); sour cream (56F - Cold Holding); crema sauce (56F - Cold Holding); portioned cole slaw (55F - Cold Holding); house tomato sauce (56F - Cold Holding); marinated tripe (55F - Cold Holding) Per manager and date marks, all items in unit overnight. 2) Raw shell eggs in walk in cooler, ambient temperature 55F on thermometer. No TCS foods in cooler at proper temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, house pico de gallo (56F - Cold Holding); cabbage slaw mix (58F - Cold Holding); shredded cheese (58F - Cold Holding); cut cheese (57F - Cold Holding); block cheese (55F - Cold Holding); cut marinated cheese (58F - Cold Holding); tomatillo salsa (55F - Cold Holding); sour cream (56F - Cold Holding); crema sauce (56F - Cold Holding); portioned cole slaw (55F - Cold Holding); house tomato sauce (56F - Cold Holding); marinated tripe (56F - Cold Holding). Per manager and date marks, all items in unit overnight. See stop sale. 2) In center kitchen fliptop, CENTER FLIPTOP UNIT - cooked pork (66F - Cold Holding); cut cheese (64F - Cold Holding); raw sausage (57F - Cold Holding); house pico de gallo (58F - Cold Holding); sliced tomatoes (67F - Cold Holding); cut lettuce (63F - Cold Holding). Per employee all items in unit between 9:00-9:30am. Employee found unit unplugged and plugged back in. All items moved to reach in freezer to rapid chill.
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/ PIC tiburcio mayen
Floor tiles / surface missing and/or in disrepair. Multiple areas of floor have damaged surface exposing bare concrete.
Jul 21, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jul 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority7 Intermediate8 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees changed gloves between tasks without washing hands first.
Nonfood-grade containers used for food storage - direct contact with food. Raw chicken in reach in freezer in standard printer to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler in back prep area, container of portioned raw shrimp above container of cooked beans.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk in cooler, ambient temperature 55F on thermometer. No TCS foods in cooler at proper temperature. Per manager eggs in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, house pico de gallo (56F - Cold Holding); cabbage slaw mix (58F - Cold Holding); shredded cheese (58F - Cold Holding); cut cheese (57F - Cold Holding); block cheese (55F - Cold Holding); cut marinated cheese (58F - Cold Holding); tomatillo salsa (55F - Cold Holding); sour cream (56F - Cold Holding); crema sauce (56F - Cold Holding); portioned cole slaw (55F - Cold Holding); house tomato sauce (56F - Cold Holding); marinated tripe (55F - Cold Holding) Per manager and date marks, all items in unit overnight. 2) Raw shell eggs in walk in cooler, ambient temperature 55F on thermometer. No TCS foods in cooler at proper temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, house pico de gallo (56F - Cold Holding); cabbage slaw mix (58F - Cold Holding); shredded cheese (58F - Cold Holding); cut cheese (57F - Cold Holding); block cheese (55F - Cold Holding); cut marinated cheese (58F - Cold Holding); tomatillo salsa (55F - Cold Holding); sour cream (56F - Cold Holding); crema sauce (56F - Cold Holding); portioned cole slaw (55F - Cold Holding); house tomato sauce (56F - Cold Holding); marinated tripe (56F - Cold Holding). Per manager and date marks, all items in unit overnight. See stop sale. 2) In center kitchen fliptop, CENTER FLIPTOP UNIT - cooked pork (66F - Cold Holding); cut cheese (64F - Cold Holding); raw sausage (57F - Cold Holding); house pico de gallo (58F - Cold Holding); sliced tomatoes (67F - Cold Holding); cut lettuce (63F - Cold Holding). Per employee all items in unit between 9:00-9:30am. Employee found unit unplugged and plugged back in. All items moved to reach in freezer to rapid chill.
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. Spanish bulletin provided to be posted.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee unable to locate test strips.
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/ PIC tiburcio mayen
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at back of kitchen.
No probe thermometer provided to measure temperature of food products. Employees unable to locate thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individually portioned foods and salsa in front counter glassfront cooler have no date marks. Bulk
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up in ice bin.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from uncovered cup by prep table beside walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on top of fliptop unit just inside kitchen. Unit used to hold to go containers and portion cups.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing pots and pans in middle sink and rinsing in end sink. Reminded employee to properly set up sink in correct order.
Floor tiles / surface missing and/or in disrepair. Multiple areas of floor have damaged surface exposing bare concrete.
Food stored on floor. Bus-pans of plantains on floor under prep table by walk in cooler.
Soiled dry wiping cloth in use. Soiled wiping cloth on corner of steam well table.
Working containers of food removed from original container not identified by common name. Bottle of oil at cook line not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.