LUIS GALINDO LATIN AMERICAN
898 SW 57 AVE, West Miami FL 33144 · (305)267-9995
Last inspected Aug 13, 2026 · 15 visits since September 2023
SEP 25
DEC 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 flying insects in prep area. Observed approximately 2-3 flying insects in bar area. Observed approximately 3-4 flying insects in dining area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016021432 | Apr 15, 2016 | Jun 2, 2016 | $200 |
Inspection history
15 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate14 Basic
What the inspector wrote — 15 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil mojo (85F - Cold Holding), stored at cooking line table. As per employee food was prepared 1 hour before the inspection. During the inspection employee placed item in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles, most of the reach in cooler and reach in freezers
Clean utensils or equipment stored in dirty shelves or rack.
Show the remaining 11 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed several Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package, stored in reach in cooler, located at cooking line. During the inspection employee removed fish from packaging.
Cutting board has cut marks and is no longer cleanable, located at cooking area.
Floor tiles missing and/or in disrepair, through the kitchen areas.
In-use wet wiping cloth/towel used under cutting board, located at cooking line.
Interior of chest freezer with rust that has pitted the surface, located at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit, located at cooking line, preparation area, and dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled. Observed walk in cooler fans soiled.
Reach-in cooler interior shelves have accumulation of soil residues, located at dry storage, cooking line and preparation area.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line, preparation area, and dry storage.
Stored food not covered. Observed several containers of cooked food that were uncovered while stored in the reach in cooler at the cooking line.
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate14 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled throughout.
Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside employee handwashing sink.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Most kitchen cooks.
Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove and fryers.
Food not stored at least 6 inches off of the floor. Observed boxes of food on kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knives stored between wall and full preparation table, in kitchen area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer to most kitchen reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris throughout kitchen shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers with accumulation of food debris.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen reach in cooler.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most containers of food on kitchen floor.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Observed several chemicals containers stored on the floor by the mop sink, located at back kitchen.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair, throughout the kitchen areas.
Interior of chest freezer rust that has pitted the surface, located at front counter.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority1 Intermediate14 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (65F - Cooling )stored in walk in cooler. As per operator chicken soup was prepared the day before the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over croquettes in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (46F - Cold Holding)stored in reach in cooler, located at cooking line, and also cooked ground beef (65F - Cold Holding), stored in 3 doors reach in cooler, located also at cooking line. As per employee food was prepared 48 hours before the inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (65F - Cooling )stored in walk in cooler. As per operator chicken soup was prepared the day before the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (46F - Cold Holding)stored in reach in cooler, located at cooking line, and also cooked ground beef (65F - Cold Holding), stored in 3 doors reach in cooler, located also at cooking line. As per employee food was prepared 48 hours before the inspection.
Toxic substance/chemical improperly stored. Observed several chemicals containers stored on the floor by the mop sink, located at back kitchen.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibs, located at back kitchen.
Handwash sink not accessible for employee use at all times. Observed a plastic container of plantains stored on the front edge of the handwashing sink located in the kitchen. During the inspection employee removed item.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Observed aluminum foil used to line food contact in reach in cooler, located at front counter.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several commercially processed reduced oxygen packaged of salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen. Discussed and coached employee in proper methods. Employee removed fish from packaging.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair, throughout the kitchen areas.
Interior of chest freezer rust that has pitted the surface, located at front counter.
Interior of microwave has accumulation of grease/food debris.
Reach-in cooler interior has accumulation of soil residues. All reach in cooler and freezer interiors were observed to be soiled.
Reach-in cooler shelves with rust that has pitted the surface.
Stored food not covered. Observed flan stored in reach in cooler, located at front counter not covered.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed sliced machine blade soiled. During the inspection employee cleaned it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shredded beef stored in walk in cooler with no dated mark.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 door reach in cooler not working, located at dry storage.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Employee with no hair restraint while engaging in food preparation. During the inspection employee put a hat.
Floor tiles missing and/or in disrepair, throughout the kitchen areas.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it.
Reach-in frezzer interior has accumulation of soil residues, located at preparation kitchen. During the inspection employee cleaned it.
Stored food not covered. Observed ice cream stored in chest freezer not covered, located at front counter. During the inspection employee covered it.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed in standing water in walk in cooler. During the inspection employee removed fish from water.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable, throughout the kitchen areas.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Stored food not covered. Observed most cooked foods not covered inside reach in cooler, throughout the restaurant areas.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority2 Intermediate13 Basic
Show 23 findings ▾
Employee cracked raw shell eggs and then handled clean kitchen equipment or utensils without washing hands. Discussed and coached operator in proper methods.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching their face prior to donning gloves, without washing or sanitizing hands. Discussed and coached operator in proper methods. Employee washed hands and changed gloves.
Raw animal food stored over or with unwashed produce.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pork in 2 doors reach in cooler located at preparation 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. cooked shredded beef (62F - Cold Holding); cooked ground beef (61F - Cold Holding); breaded beef steaks (59F - Cold Holding); cooked tongue (59F - Cold Holding); corn tamales (58F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shredded beef (62F - Cold Holding); cooked ground beef (61F - Cold Holding); breaded beef steaks (59F - Cold Holding); cooked tongue (59F - Cold Holding); corn tamales (58F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No soap provided at handwash sink, located at front counter. During the inspection employee placed soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked beef tongue, ground beef held for more than 24 hours with no date marked at walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler running at 57 F. Discussed and advise operador to move items to other reach in cooler running.
Cutting board has cut marks and is no longer cleanable, throughout the kitchen areas.
Employee eating in a food preparation or other restricted area.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Observed kitchen tong stored on garbage can. During the inspection employee removed tong.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled. Observed walk in cooler fans guard soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Stored food not covered. Observed most cooked foods not covered inside reach in cooler, throughout the restaurant areas.
Jun 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 6 pork shoulders in reach in cooler at 80F. As per operator, pork was made the night before.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 6 pork shoulders in reach in cooler at 80F. As per operator, pork was made the night before.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator moved to be cleaned.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Persons in charge unable to verbally calibrate thermometer. Inspector went over process with both persons.
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 at bar area flan with no date mark. As per operator; made 2 days prior.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles, oven doors, and coolers heavily soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in dining area. Observed dusty and soiled ceiling vents and tiles in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cup above clean plates across cook line.
Food stored on floor. Observed in dry storage area; margarine on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers and walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves with interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Stored food not covered. Observed sugar at coffee bar worth no cover. Observed flan in reach in cooler at front counter with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on bar counter where coffee station is. Observed multiple cloths in kitchen area not in cleaning solution.
Jun 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 30 violations recorded, 7 high priority.
7 High priority5 Intermediate18 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 6 pork shoulders in reach in cooler at 80F. As per operator, pork was made the night before.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 6 pork shoulders in reach in cooler at 80F. As per operator, pork was made the night before.
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 beef above tator tots in reach in freezer at kitchen entrance. Observed in dry storage: raw salmon above tres leches desserts. Observed raw liver above raw Salomon in storage area. Observed in walk in freezer: raw chicken above raw beef and pork. Operator moved all items around for proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 case of Mahi fillets in ROP package, completely thawed still inside ROP.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler at prep area: potato salad (47F - Cold Holding); pork loin (50F - Cold Holding); milk (47F - Cold Holding). As per operator; food has been there since prior day, more than 4 hours. Observed at pastry warmer: meat pastry (117F - Hot Holding). As per operator, pastry since 8 am, more than 4 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in prep area: potato salad (47F - Cold Holding); pork loin (50F - Cold Holding); milk (47F - Cold Holding). As per operator, food has been there since prior day, more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at pastry warmer: meat pastry (117F - Hot Holding). As per operator, pastry since 8 am, more than 4 hours prior. Operator discarded. Observed in pastry warmer ham croquette (133F - Hot Holding). As per operator, croquettes are fried every 20 minutes, operator took croquettes to back of kitchen to be refried for hot holding.
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. Observed no kit or form on site; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator moved to be cleaned.
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/ Observed no certified food manager on site, more than 4 employees on clock.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Persons in charge unable to verbally calibrate thermometer. Inspector went over process with both persons.
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 at bar area flan with no date mark. As per operator; made 2 days prior.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles, oven doors, and coolers heavily soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in dining area. Observed dusty and soiled ceiling vents and tiles in kitchen area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1 case of Mahi fillets in ROP package, completely thawed still inside ROP.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cup above clean plates across cook line.
Food stored on floor. Observed in dry storage area; margarine on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers and walk in freezer.
In-use tongs stored on garbage can. Inspector had operator place in three compartment sink for proper cleaning and sanitizing.
In-use wet wiping cloth/towel used under cutting board. Observed in prep area. Operator removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves with interior soiled.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
No copy of latest inspection report available. Observed last report not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Stored food not covered. Observed sugar at coffee bar worth no cover. Observed flan in reach in cooler at front counter with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on bar counter where coffee station is. Observed multiple cloths in kitchen area not in cleaning solution.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate17 Basic
Show 25 findings ▾
Metal stem-type thermometer soiled. Observed soiled thermometer stored on rack. Operator removed and gave to employee to clean.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked pork shoulder in reach in inside dry prep area. Observed raw beef over tres leches dessert in reach in freezer in back kitchen storage. Observed raw fish stored above ready to eat sauces. Operator moved sauces above fish.
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 steaks stored above raw salmon and clams.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of clams 5 lbs with no tag and removed from original package. As per operator, they did not keep box or paperwork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed at Sandwich station: ham (50F - Cold Holding); cut tomato (46F - Cold Holding); lettuce cut (48F - Cold Holding); cheese (48F - Cold Holding). As per operator, everything on line has been there less than 4 hours prior to inspection. Inspector had operator place in cooler for rapid chill and provided TPHC form.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener, knives, and knife magnet in prep dry area. Operator cleaned items.
Handwash sink used for purposes other than handwashing. Observed in hand sink at warewash area dishes were store inside. Employees removed items at time of inspection.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed container of clams 5 lbs with no tag and removed from original package. As per operator, they did not keep box or paperwork. Inspector went over process of keeping tag with clams at all times for 90 days.
Buildup of food debris/soil residue on equipment door handles. Observed door handles to all coolers soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling air vents in men's restroom and throughout kitchen area.
Clams/mussels/oysters removed from original container for long-term storage. Observed in freezer in back kitchen storage clams frozen removed and placed in plastic bin.
Cleaned and sanitized equipment or utensils not properly stored. Observed soup pots on floor across from dry kitchen area. Operator placed on shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple water bottles stored on shelves throughout kitchen area. Observed car keys next to canned food.
Equipment in poor repair. Observed ice machine at coffee bar with no lid. Plastic bag used to keep ice covered and safe.
Food stored on floor. Observed garlic bucket on floor in dry prep area, operator placed onto shelf. Observed margarine in back kitchen storage on floor; operator placed on shelf.
Hole in or other damage to wall. Observed hole in wall of men's restroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer and both reach in freezers.
In-use wet wiping cloth/towel used under cutting board. Observed cloths stored under cutting board in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed multiple microwaves with soiled interior. Operator began having employees clean interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust buildup on wires from outlets in kitchen area. Observed exterior of coolers soiled in kitchen area.
Uncovered food stored near sink exposed to splash. Observed sugar at coffee bar next to hand sink exposed to splash. Operator moved sugar away from sink to ensure proper protection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths not in solution when not in use. Observed cloth on prep table, dry storage shelf.
Working containers of food removed from original container not identified by common name. Observed sugar near chest freezer with no label. Operator placed label on container.
Worn, torn and/or soiled floors/carpeting. Observed broken floor tiles throughout kitchen area.
Jul 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (98/96F - Cooling) on top of prep table. Was cooked on prior evening as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (98/96F - Cooling) on top of prep table. Was cooked on prior evening as per operator. Observed milk (47F - Cold Holding) in outside reach in cooler, held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (47F - Cold Holding) in outside reach in cooler, held more than four hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves, reach in coolers in prep area soiled. Observed all cutting boards with marks and stains. Observed microwave in kitchen area soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean, plates, pots and pans not stored inverted or in a protected manner. Observed on cook line plates not inverted Observed plates and sandwich baskets not inverted in sandwich prep area
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Observed expired license in entrance. Owner brought proper license to display
Food stored on floor. Observed container of croquettes on floor in kitchen line. Observed container with yuca on floor in prep area Observed container with beef on floor of walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in storage area.
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority3 Intermediate19 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (98/96F - Cooling) on top of prep table. Was cooked on prior evening as per operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 flying insects in prep area. Observed approximately 2-3 flying insects in bar area. Observed approximately 3-4 flying insects in dining area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken salad with a date marked day 06/27/24
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken salad with a date marked day 06/27/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (98/96F - Cooling) on top of prep table. Was cooked on prior evening as per operator. Observed milk (47F - Cold Holding) in outside reach in cooler, held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (47F - Cold Holding) in outside reach in cooler, held more than four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potato meat ball (93F - Hot Holding) at warmer in front counter area. Observed cooked sausage (115F - Hot Holding) on shelf underneath steam table, asked operator and they stated it was there less than two hours because of breakfast.
Toxic substance/chemical improperly stored. Observed a bottle of Clorox next to griddle in sandwich prep area. Spoke with operator, chemical was removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves, reach in coolers in prep area soiled. Observed all cutting boards with marks and stains. Observed microwave in kitchen area soiled.
Handwash sink used for purposes other than handwashing. Observed wet wiping towel in hand sick located at cafeteria station.
No probe thermometer provided to measure temperature of food products. Spoke with manager on duty and they did not have a probe thermometer available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines in front counter and bar station soiled with mold like substance.
Bowl or other container with no handle used to dispense food. Observed plastic bowl inside container of rice in prep area
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean, plates, pots and pans not stored inverted or in a protected manner. Observed on cook line plates not inverted Observed plates and sandwich baskets not inverted in sandwich prep area
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots on floor in storage area. Spoke to manager at time of inspection, pots were moved.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Observed expired license in entrance. Owner brought proper license to display
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. Observed two dead roaches in storage area. Observed dead insect next to griddle in sandwich area. Spoke with operator, associates cleaned up at time of inspection.
Food stored on floor. Observed container of croquettes on floor in kitchen line. Observed container with yuca on floor in prep area Observed container with beef on floor of walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on steam table utensils stored inside water 84F. Spoke to operator, water was discarded.
Insect control device installed over food preparation area. Observed zapper above prep table with meat slicer in prep area. Chef moved machine at time of inspection.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in cafeteria area Observed no handwashing sign in men's restroom
Open dumpster lid. Observed lids open.
Single-service articles improperly stored. Observed boxes of single serve items on floor of storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on prep tables in kitchen. Spoke to operator, and associates stored them in sanitizer buckets. Rechecked, chlorine at 100 PPM.
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 11 high priority.
11 High priority2 Intermediate14 Basic
Show 27 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. Cook touched raw beef with gloved hands removed gloves and wiped hands on soiled towel in waist band then began handling clean container of oil without washing hands
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in glass door reach in cooler at end of cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over packaged containers of mayo
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In three door reach in cooler across from soup station in kitchen. Raw beef over raw shrimp and raw fish
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs delivered between 9-10 am stored on the ground in dry storage area. SEE STOP SALE
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements. Raw beef in cases left on rear dock to thaw. Operator does not know for how long.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shelled eggs delivered between 9-10 am stored on the ground in dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (81F - Cold Holding)
Toxic substance/chemical improperly stored. In dry storage room. Cleaners stored over sodas. Operator moved
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bibs in mop sink area
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are grooved, stained, and no longer cleanable
Handwash sink used for purposes other than handwashing. Hand wash sink next to blenders in service are used as dump sink and to rinse blenders between uses
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in hot wells
Cardboard used to line food-contact shelves. Soiled cardboard lining shelves in multiple reach in coolers
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over kitchen are perforated acoustic tiles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have heavy accumulation of dust
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
Employee with no hair restraint while engaging in food preparation. Multiple cooks. Put on paper hats
Food not stored at least 6 inches off of the floor. Crates of peeled onions stored on the ground
Food stored in a prohibited area. Cases of raw chicken being slacked on rear of building
Insect control device installed over food preparation area. Bug zapper over ice cream reach in freezer in service area. Operator moved
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in prep room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods above cook line have an accumulation of grease dripping
Single-service articles improperly stored. Multiple cases of Togo containers stored on the floor in dry storage room. Operator placed on crates
Time/temperature control for safety food thawed in an improper manner. Raw beef in cases left on rear dock to thaw. Operator does not know for how long. SEE STOP SALE
Nov 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards, all food storage containers and slicer soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not provide the chlorine test kit.
Sep 6, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority6 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Prep area: raw chicken stored above cooked pork.
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. Discussed with the operator and provided the clean up form.
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/ Edilberto Choquehuanca, 2/17/18 NRFSP.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards, all food storage containers and slicer soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not provide the chlorine test kit.
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. Edilberto Choquehuanca, 2/17/18 expired. Observed 14 employees working at the time of the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: flan not date marked. As per operator, prepared 3 days ago.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door and all reach in cooler handles.
Clean utensils stored between equipment and wall. In front of the cook line: knife stored between the wall and table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In multiple areas in the establishment.
Floor soiled/has accumulation of debris. Throughout the establishment, underneath equipment
Food not stored at least 6 inches off of the floor. Cases of fish and frozen vegetables stored on the walk in freezer floor.
Ice scoop handle in contact with ice. Front counter nearby the sandwich station.
Insect control device installed over food preparation table above the slicer.
Interior of microwave has accumulation of black substance/grease/food debris. Prep area.
No handwashing sign provided at a hand sink used by food employees at the front counter, kitchen, and prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware wash area and the entire kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths on tables and counter tops throughout the establishment.
Working containers of food removed from original container not identified by common name. Prep area: container with salt 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.