LOS CATRACHOS II
4663 LAKE WORTH RD, Green Acres FL 33463 · 561.248.3434
Last inspected Apr 21, 2026 · 15 visits since July 2023
JAN 25
OCT 25
DEC 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 7 crawling on the floor next, behind and under reach in Freezer on cook line on kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,420
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013576 | Feb 18, 2026 | May 19, 2026 | $800 |
| 2--2025090170 | Dec 15, 2025 | Feb 26, 2026 | $1,000 |
| 2--2025074861 | Oct 14, 2025 | Nov 18, 2025 | $800 |
| 2--2025016236 | Jan 22, 2025 | May 6, 2025 | $1,100 |
| 2--2024049457 | Jul 26, 2024 | Sep 16, 2024 | $200 |
| 2--2022016525 | Mar 16, 2022 | May 5, 2022 | $160 |
| 2--2019053469 | Oct 10, 2019 | Nov 15, 2019 | $160 |
| 2--2017000580 | Dec 19, 2016 | Jan 24, 2017 | $200 |
Inspection history
15 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked beans (80F - Cooling 3:20/80F 3:50). Operator stated cooling for approximately 2 hours in full deep container tightly covered with lid, at this rate did not reach 70F within 2 hours. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched face/nose while repositioning glasses, touched hair/ear while scratching/repositioning then handled clean equipment, clean utensils and prepared food/drinks for customers without washing hands. Operator discussed with employee(s) who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white chest freezer; plastic portioned bag of raw shrimp stored over cheese and hotdogs. Operator moved raw shrimp to different freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door upright reach in cooler; raw sausage stored over cooked chicken. Operator moved raw sausage to bottom shelf.
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 upright double door reach in freezer; raw comminuted beef stored over plastic portioned bags of raw seafood. Operator moved raw comminuted beef to bottom shelf.
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in kitchen on dry storage shelf to right of bottled beverages/bagged sugar/bagged rice/cooking oil.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (80F - Cooling 3:20/80F 3:50). Operator stated cooling for approximately 2 hours in full deep container tightly covered with lid, at this rate did not reach 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; milk (45F - Cold Holding). At Flip top cooler; raw steak (50F - Cold Holding). Operator stated items not prepared or portioned today, held less than 4 hours, moved to different cooler/freezer to return to 41F within a total of 4 hours.
Dead roaches on premises. Approximately 5 dead roaches in kitchen on top of dish machine. Operator removed, cleaned/sanitized.
Feb 18, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 15 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
15 High priority1 Intermediate2 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. One dented can of tomato sauce
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building then began working; no handwash Employee washed hands
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then touched clean plate; no handwash Employee washed hands
Live, small flying insects found Approximately one small live flying insect at dry storage landing on bottles vinegar and shelving Advised operator to remove and sanitize area
Non-food grade paper/paper towel used as liner for food container. Tortillas in direct contact with rag Operator removed rag
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw fish stored over cooked beef - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw steak stored over portioned sauces 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 reach in freezer: Raw ground beef stored over whole muscle pork - not all products commercially packaged. Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Cooked pork date marked 1/30
Roach activity present as evidenced by live roaches found. Approximately six live roaches across cook line below prep table Approximately two live roaches at tortilla station Advised operator to remove and sanitize area
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler: raw shell eggs (56F - Cold Holding); As per operator stored 40 minutes ago Not prepped or portioned today Operator moved product to walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler: cooked beans (46F - Cold Holding); coleslaw (46F - Cold Holding); cheese (46F - Cold Holding); milk (46F - Cold Holding); as per operator not prepped or portioned today stored overnight see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (46F - Cold Holding); coleslaw (46F - Cold Holding); cheese (46F - Cold Holding); milk (46F - Cold Holding); as per operator not prepped or portioned today stored overnight see stop sale At walk in cooler: raw fish (46F - Cold Holding); raw steaks (46F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding) as per operator stored overnight Not prepped or portioned today Below prep table in a bucket: cheese (75F - Cold Holding) as per operator stored 2 hours ago At flip top cooler: sour cream (48F - Cold Holding); sliced ham (46F - Cold Holding); as per operator stored 40 minutes ago Not prepped or portioned today Operator added ice to products
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 reach in cooler: pico de gallo (46F at 1:54pm / same at 2:38pm - Cooling) as per operator since 10:00am The product never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: beef soup (130F - Hot Holding); as per operator stored an hour ago Operator moved product to stove to reheat to 199F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced cheese (53F at 1:55pm / same at 2:38pm - Cooling) as per operator since 40 minute aft; chopped lettuce (45F at 1:56pm / same at 2:38pm - Cooling) as per operator since 40 minutes ago At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator added ice to products
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Approximately three dead roaches by reach in cooler at dry storage area Approximately two dead roaches at prep table across cook line on bucket and single serve items Advised operator to remove and sanitize area
Dec 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches in bucket next to ice machine in front of food prep table, discussed with operator who discarded bucket and cleaned and sanitized area.
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 flip top cooler diced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding); cheese (53F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked beans (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale. In walk in cooler raw chicken (47F - Cold Holding); cheese (47F - Cold Holding); cut cabbage (47F - Cold Holding); milk (47F - Cold Holding); raw steak (47F - Cold Holding); raw fish (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night operator unable to determine how long products out of temperature see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler diced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding); cheese (53F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked beans (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale. In walk in cooler raw chicken (47F - Cold Holding); cheese (47F - Cold Holding); cut cabbage (47F - Cold Holding); milk (47F - Cold Holding); raw steak (47F - Cold Holding); raw fish (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night operator unable to determine how long products out of temperature see stop sale.
Dead roaches on premises. In kitchen approximately 3 dead roaches on floor under dish washer. In kitchen approximately 2 dead roaches on lid to bucket of cinnamon. In kitchen approximately 2 dead roaches on floor under flip top, discussed with operator who cleaned and sanitized area.
Oct 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 7 crawling on the floor next, behind and under reach in Freezer on cook line on kitchen area.
Dead roaches on premises. Approximately 4 in the floor behind reach in freezer tall by shelves with clean utensils.
Oct 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 13 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
13 High priority5 Intermediate1 Basic
Show 19 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.0 ppm Advised operator 3 compartment sink
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 removed towel from the floor, then placed dirty towel on her shoulder then started to prepare food without washing hands first. Employee washed hands
Live, small flying insects found Approximately 3 flying around ice machine on server area with lemons
Non-food grade towel used as liner for food container. For tortillas. Operator started to move products to a food graded container
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. Flip top cooler cook line Raw beef, raw chicken over cooked beef. Advised operator to stored properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer tall Raw beef over sauces Reach in freezer short. Raw burgers over cooked beef Employee stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler tall Raw pork chops over sauces Employee stored properly
Roach activity present as evidenced by live roaches found. Approximately 7 crawling on the floor next, behind and under reach in Freezer on cook line on kitchen area.
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 cook line cut cabbage 48F cold holding, cut lettuce 48F cold holding, cheese 50F cold holding, crema 48F cold holding raw chicken 50F cold holding, raw beef 59F cold holding, raw ground pork 47F cold holding, French fries 50F cold holding cooked beans 48F cold holding. Per operator all items stored since yesterday, and not prepared or portioned today See top sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line cut cabbage 48F cold holding, cut lettuce 48F cold holding, cheese 50F cold holding, crema 48F cold holding raw chicken 50F cold holding, raw beef 59F cold holding, raw ground pork 47F cold holding, French fries 50F cold holding cooked beans 48F cold holding. Per operator all items stored since yesterday, and not prepared or portioned today See top sale Cook line Cooked rice 68F cold holding Stored for approximately 1 hour and not prepared or portioned today. Operator moved to walk in cooler. Walk in cooler Cheese 45F cold holding, raw beef 45F cold holding, raw pork 45F cold holding, raw chicken 48F cold holding, cut cabbage 45F cold holding, cooked chorizo 45F cold holding,milk 46F cold holding. Per operator products stored for approximately 2.5 hours. And not prepared or portioned today. Advised operator to lower temperature of products to 41F before the 4 hour mark
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cook line cooked beans at 9:27am( 138F reheating) since 7:20am, Operator moved beans back to stovetop to be reheated again to 165F++
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored on top of flat top grill cooked beans 120F hot holding cooked steak 117F hot holding. Per operator products stored for approximately 1 hour. Operator started to reheat items to 165F+++
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.mop sink outside
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 to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach in freezer Deep covered container with Cooked beans at 10:10am(114F cooling) since 9 am at 10:40am same temperature. At this current cooling rate product will not cool to 70F within 2 hours. Operator started to moved item to shallow pans
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email form to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items like sauces stored on multiple storage coolers with no date mark, Per operator stored over 24 hours. Employee started to dated marked items
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.
Dead roaches on premises. Approximately 4 in the floor behind reach in freezer tall by shelves with clean utensils.
Mar 24, 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 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw steak stored over container of tomato sauce. Operator moved steak to another cooler.
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 flip top cooler tub of butter (55F - 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 flip top cooler tub of butter (55F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight. See stop sale. In flip top cooler chicken (48F - Cold Holding); steak (47F - Cold Holding) per operator products not portion or prepared today and removed from walk in cooler and placed on flip top approximately 2 hours ago. Operator closed flip top lid and removed top potion over stacked pan.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at Cook line sliced cheese (47F - Cooling) at 9:55 per operator cheese cut at 8:30 product cooled to 46F at 10:55. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in to cool.
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. In kitchen above three compartment sink hanging light with exposed wires.
Jan 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 14 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. Employee preparing soup touched trash can then proceeded to continue to cut potato. Discussed with operator who had employee washed hands and discard potato.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used barehands to add cheese and steak to customers meal temperature taken at 117F and was immediately sent to customers table. Discussed with operator employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw steak stored over container of tomato sauce. Operator moved steak to another cooler.
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 flip top cooler tub of butter (55F - 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 flip top cooler tub of butter (55F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight. See stop sale. In flip top cooler chicken (48F - Cold Holding); steak (47F - Cold Holding) per operator products not portion or prepared today and removed from walk in cooler and placed on flip top approximately 2 hours ago. Operator closed flip top lid and removed top potion over stacked pan.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen on flat top stove large pot of tomato sauce (140F - Reheating)at 9:55 per operator reheating since 8:00; refried beans (126F - Reheating)at 9:55 per operator reheating since 8:00. Product will not reach 165F within 2 hours. Operator move product to gas stove top to rapidly reheat to 165F+
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at Cook line sliced cheese (47F - Cooling) at 9:55 per operator cheese cut at 8:30 product cooled to 46F at 10:55. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in to cool.
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/ Victalina guerra 8/20/2019
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwashing sink next to ice machine no paper towels at start of inspection. Operator states dispenser broken and provided paper towels.
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 products such as cooked chicken, house made coleslaw, cooked rice and cooked beans. Per operator products prepared 2 to 3 days prior. Operator added date marks to all products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine has heavy build up of mold like substance. Discussed with operator to have cleaned and sanitized.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen all vents over prep table, flip top cooler and cook line have debris build up.discussed with operator to clean and sanitize.
Food stored on floor. In kitchen large sack of beans stored on floor next to dishwasher. Operator removed from floor. In walk in cooler containers of raw chicken and sauces stored on floor. Operator placed on shelves.
Observed electrical wiring in disrepair. For reporting purposes only. In kitchen above three compartment sink hanging light with exposed wires.
Jul 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition...Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 2 live fly, flying around kitchen,1 live fly,landing on portion pickle at server station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cream 46F, cheese 51F, butter 52 F,, backed beans 65F in flip top reach in cooler at kitchen. Food not prepped or portion today, per manager food being held less than 4 hours. Employee coved food........ Raw pork 48 F, cream 46 F, coleslaw 45F, raw fish 46F in walk in cooler, food not prepped or portion today. Manager stated that cooler door was opened long due to organize. Closed door properly.
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.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 2 live fly, flying around kitchen,1 live fly,landing on portion pickle at server station. Employee discarded pickle.
Raw animal food stored over/not properly separated from ready-to-eat food....raw marinated pork above cooked pork, chicken, soup at tall reach in cooler.... Raw fish above cooked beans at walk in cooler. Employee properly stored
Stop Sale issued due to food not being in a wholesome, sound condition...Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 2 live fly, flying around kitchen,1 live fly,landing on portion pickle at server station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....scrambled eggs 68F at cook line being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cream 46F, cheese 51F, butter 52 F,, backed beans 65F in flip top reach in cooler at kitchen. Food not prepped or portion today, per manager food being held less than 4 hours. Employee coved food........ Raw pork 48 F, cream 46 F, coleslaw 45F, raw fish 46F in walk in cooler, food not prepped or portion today. Manager stated that cooler door was opened long due to organize. Closed door properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot Holding scrambled eggs 68F at cook line being held more than 4 hours. Stop sale issue. Manager discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling backed beans 105-90F in a dip container with tightly covered at walk in cooler, took another temperature about 50 minutes later it was same above temperature. Employee replaced food in small container, uncovered food and removed to reach freezer.
No handwash sink located in vending machine area where employees service bulk food machines...spin in handwashing sink, employee rinse towel in handwashing sink at kitchen. Employee removed
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.
Ceiling heavy soiled with accumulated food debris, grease, dust, or mold-like substance at walk in cooler.
Stored food not covered.. taco at reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses....several wet clothes on the counter, pre table throughout establishment., employee removed.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 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...employee fixed it.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw ham burger, with empanadas, fruits, plantains in chase reach in freezers.... raw chicken, raw pork above French fries in tall reach in freezer. Employee properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken, raw beef above bread, cooked ground beef, sauce, tortilla, cheese with eggs in reach in cooler at kitchen. Employee properly stored food.
Shell eggs in use or stored with cracks or broken shells. Employee discarded
Toxic substance/chemical improperly stored...windex spray bottle next to espresso machine. Employee removed.
Handwash sink used for purposes other than handwashing...stored scrubs, spoon in handwashing sink, employee clean.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple food was cooked Saturday, Friday in reach in cooler. Employee date marked.
Stored food not covered...several food in reach in cooler and reach in freezer. Employee covered.
Time/temperature control for safety food thawed in an improper manner...frozen beef thawing in triple sink. Employee run the water.
Wet wiping cloth not stored in sanitizing solution between uses...by the espresso machine, employee removed.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen beef stored above fruit in chest freezer. Operator relocated to meat freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers over 24 hrs with no date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
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.