MA GRACIELA AZUA
701 W LANCASTER RD, Orlando FL 32809
Last inspected Dec 12, 2023 · 2 visits since December 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the standup reach in cooler, chicken (85F - Cooling) cooked around 6am. Discussed cooling parameters and provided cooling handout with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler, chicken (85F - Cooling) cooked around 6am. Discussed cooling parameters and provided cooling handout with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, beans (56F - Cold Holding); chicken (59F - Cold Holding) per operator placed out on counter during lunch rush for orders. Operator recently placed back in reach in cooler. Discussed cold holding parameters and provided handout on cold holding.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pot next to the three compartment sink, rice (82F - Hot Holding). Operator placed rice back onto flat top grill.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by tray of produce. Operator relocated produce.
Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of certified food manager available for either food manager present.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the three compartment sink or sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in cooler cooked chicken from the previous day not date marked.
Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler, avocado washed prior to being cut in half with stickers still attached.
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.