PUPUSAS LA PERRONA RESTAURANTE
1962 LAKE WORTH RD, Lake Worth FL 33461 · 5615430636
Last inspected Aug 18, 2026 · 18 visits since August 2023
MAR 25
MAY 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Observed: Rodent rub marks present in roof where there are holes in ceiling above pizza dough machine. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073453 | Sep 8, 2025 | Feb 26, 2026 | $800 |
| 2--2025027827 | Mar 27, 2025 | Apr 24, 2025 | $400 |
| 2--2024018913 | Mar 23, 2024 | Oct 7, 2024 | $800 |
| 2--2024032490 | May 22, 2024 | Jun 24, 2024 | $400 |
| 2--2023019714 | Mar 9, 2023 | Jun 15, 2023 | $800 |
| 2--2021044574 | Sep 22, 2021 | Mar 22, 2022 | $400 |
| 2--2022000772 | Nov 22, 2021 | Feb 24, 2022 | $700 |
| 2--2016006400 | Feb 6, 2016 | Jun 13, 2016 | $400 |
Inspection history
18 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Standing water in bottom of reach-in-cooler in kitchen.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cleaning soiled pots and pans without the use of sanitizer. Reviewed sanitizing requirements with operator. Operator set up chlorine sanitizing solution and sanitized soiled cookware.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025.
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 goat meat (51F - Cold Holding) in white residential reach in cooler. Per operator, item was not prepped or portioned today. No other TCS foods stored in cooler. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked goat meat (51F - Cold Holding) in white residential reach in cooler. Per operator, item was not prepped or portioned today. No other TCS foods stored in cooler. Operator discarded. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back prep table soiled.
No paper towels or mechanical hand drying device provided at handwash sink right of cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Interior of microwave heavily rusted.
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority7 Intermediate2 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen reach in chest freezer, raw Chicken stored over vegetables and open bag of conch meat not all commercially packaged. Advised operator of proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over cooked pork. And raw fish stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, cooked turkey (56F - Cold Holding); cooked rice (55F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into walk in cooler to quick chill.
Toxic substance/chemical improperly stored. At dry storage, cleaning chemicals stored on shelf with canned goods and stored over bags of rice and flour. Advised operator of proper chemical storage.
Handwash sink not accessible for employee use at all times. At front counter, handwashing sink blocked by fan.
Manager or person in charge lacking proof of food manager certification. Person in charge-Claudine Pierre-Louis
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine/quaternary sanitizer available.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at hand wash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. At front counter, no hand soap 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. At walk in cooler, several cooked items-cooked rice, cooked chicken, cooked pork, cooked turkey, sauces per operator prepared onsite and stored in cooler over 24 hours without proper date marking. Advised operator of proper date marking. Operator stated she would properly date mark all items.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, clean bowls stored on shelf, not inverted. Operator corrected.
Plumbing system in disrepair. At walk in cooler, water dripping from pipe.
May 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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. At walk in cooler, cooked rice (48F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution chlorine 200+ppm. Operator diluted solution to Chlorine 100ppm
Plumbing system in disrepair. In walk in cooler, water leaking.
Mar 27, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/ Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Ownership Changed. Establishment operating without a license. Priority: High Priority Follow-up inspection. Same time extended 60 days.
Observed: Manager or person in charge lacking proof of food manager certification. Madjina saint fort Priority: Intermediate Time extended
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate Follow-up inspection. Same. Time extended
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate Time extended 60 days
Mar 27, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Observed: Establishment operating with no power without notifying the division. Establishment open and operating without any power supply to the establishment. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Ownership Changed. Establishment operating without a license. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 49 f, feta cheese 46 f in door section of the upright white cooler. No power supply. As per Operator power went out sometime this morning. Priority: High Priority
Observed: Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water temperature 74 f No running hot water to entire establishment. No power supply. Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Madjina saint fort Priority: Intermediate
Observed: No hot running water at three-compartment sink. No hot water.No power to establishment. Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water temperature 74 f Hand sink at front counter. Priority: Intermediate
Observed: Light not functioning. No power supply to the establishment. Priority: Basic
Observed: No hot running water at mop sink. No power supply to the establishment and hot water heater. Priority: Basic
Nov 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Operator put roll of paper towel.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Over 60 days ago Establishment was on warning for operating without license. As per operator they applied for license. Called office for licensing status. As per office application was cancelled due to no response from operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on left side of hose Bibb at mop sink outside. Explained.
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blades. Employee washed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed one.
Clean utensils stored between equipment and wall. Knives stored between wall and three compartment sink. Explained and operator removed all knives.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers in hallway.
May 23, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ 05/22/24 -Follow-up inspection (05/23/24): Same. As per operator, licensing was contacted and they issued a case number; stating they will contact him. Time extended****
Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 05/22/24 -Follow-up inspection (05/23/24): Same. Time extended****
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 05/22/24 Follow-up inspection (05/23/24): Same. Time Extended ****
Observed: 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/ 05/22/24 -Follow-up inspection (05/23/24): Same. Time extended****
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 05/22/249 -Follow-up inspection (05/23/24): Same. Time extended****
May 23, 2024■ 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. 10 violations recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ 05/22/24 -Follow-up inspection (05/23/24): Same. As per operator, licensing was contacted and they issued a case number; stating they will contact him.. Time extended****
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 05/22/24 -Follow-up inspection (05/23/24): 1 live, small flying insect flying around in dining area. 1 live, small flying insect flying around in area where deep freezers are stored near dry storage. Approximately 5 live, small flying insects flying around at beverage dispenser area near ice machine where; 1 landed on counter of beverage area. AC Request****
Observed: Nonfood-grade bags used in direct contact with food. 05/22/24 Follow-up inspection (05/23/24): At walk in cooler: Non food grade bags used to house ice sitting directly on raw chicken. Operator removed bags.. **
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 05/22/24 -Follow-up inspection (05/23/24): At standing reach in freezer at front counter: Raw ground beef stored above French fries. Operator stored properly. **
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 05/22/24 -Follow-up inspection (05/23/24): At standing reach in freezer at front counter: Raw ground beef stored above raw pork cherizo. Operator stored properly. **
Observed: Rodent activity present as evidenced by rodent droppings found. 05/22/24 -Follow-up inspection (05/23/24): 3 rodent droppings in dry storage area on shelf beside bags of rice. 2 rodent droppings behind flip top cooler. 9 rodent droppings in low boy reach in cooler used for storage; across from cookline. Operator removed equipment. AC Request****
Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 05/22/24 -Follow-up inspection (05/23/24): Same. Time extended****
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 05/22/24 Follow-up inspection (05/23/24): Same. Time Extended ****
Observed: 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/ 05/22/24 -Follow-up inspection (05/23/24): Same. Time extended****
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 05/22/24 -Follow-up inspection (05/23/24): Same. Time extended****
May 23, 2024■ 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. 0 violations recorded.
0 High priority0 Intermediate0 Basic
May 22, 2024Administrative determination recommendedRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
14 High priority10 Intermediate3 Basic
Show 27 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked turkey (46F at 2:12pm- Cooling); cooked pork (46F at 2:12pm - Cooling) As per operator, cooling since yesterday. Items did not cool to 41F within 6 hours. See stop sale. Priority: High Priority
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on mini stove: turkey (110F at 1:17pm- Cooling) As per operator, cooling since 11 am. Item did not cool to 70F within 2 hours. See stop sale. Priority: High Priority
Observed: 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 washed hands with gloves, touched hair with gloves, then proceeded to handle clean utensils and prepare food; no hand wash. Advised operator that employee should wash hands. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around in area beside triple sink where oranges are stored in a bag on a table with clean pots and flies were also landing on oranges. 5 live, small flying around under prep table beside flip top cooler and landing cut tomato stored under prep table. 10 live, small flying insects landing in clean plates next to soda machine. 5 live, small flying insects flying around in men’s restroom. Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Non-food grade bags used to store multiple food items in reach in freezer and reach in cooler. Operator removed. Priority: High Priority
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw goat stored over multiple ready to eat foods namely, cooked turkey and roasted goat head, cooked chicken patties. Raw burgers on top of cooked chicken. None of these products were commercially packaged. Operator stored properly. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef stored over cooked chicken; raw fish stored over sauce. Operator stored properly. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw Pork cherizo over raw fish. Operator stored properly. Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings observed in low boy reach in cooler used for storage near prep table across cook line. 2 rodent droppings observed between flip top cooler and prep table. 3 rodent droppings observed behind flip top cooler. 15 rodent droppings beside table with clean dishes near pizza dough machine and pizza oven. 3 rodent droppings under triple sink near pizza dough machine. Priority: High Priority
Observed: Rodent rub marks present in roof where there are holes in ceiling above pizza dough machine. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on mini stove: turkey (110F at 1:17pm- Cooling) As per operator, cooling since 11 am. Item did not cool to 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked turkey (46F at 2:12pm- Cooling); cooked pork (46F at 2:12pm - Cooling) As per operator, cooling since yesterday. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table beside flip top reach in cooler: cut tomato (74F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Flip top cooler: shredded mozzarella (56F - Cold Holding); Swiss cheese (56F - Cold Holding) As per operator, both items were stored overnight in unit. Not prepped or portioned today. At walk in cooler: cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding); raw bacon (45F - Cold Holding); cooked cheriso (45F - Cold Holding); vegetable garlic sauce (45F - Cold Holding); raw fish (45F - Cold Holding); raw conch (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken (45F - Cold Holding); mozarella cheese (44F - Cold Holding); butter (44F - Cold Holding); ricotta cheese (44F - Cold Holding); feta cheese (44F - Cold Holding); sour cream (44F - Cold Holding); coleslaw (44F - Cold Holding); house made pizza sauce (44F - Cold Holding) As per operator and labels, stored overnight. Not prepped or portioned today. See stop sale for all items above. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table beside flip top reach in cooler: cut tomato (74F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Flip top cooler: shredded mozzarella (56F - Cold Holding); Swiss cheese (56F - Cold Holding) As per operator, both items were stored overnight in unit. Not prepped or portioned today. At walk in cooler: cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding); raw bacon (45F - Cold Holding); cooked cheriso (45F - Cold Holding); vegetable garlic sauce (45F - Cold Holding); raw fish (45F - Cold Holding); raw conch (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken (45F - Cold Holding); mozarella cheese (44F - Cold Holding); butter (44F - Cold Holding); ricotta cheese (44F - Cold Holding); feta cheese (44F - Cold Holding); sour cream (44F - Cold Holding); coleslaw (44F - Cold Holding); pizza sauce (44F - Cold Holding) As per operator and labels, stored overnight. Not prepped or portioned today. See stop sale for all items above. Under prep table beside flip top reach in cooler: seasoning mixture with garlic and oil (68F - Cold Holding) As per operator, taken from cooler 3.5 hours prior. Not prepped or portioned today. Flip top cooler: house made pizza sauce (58F - Cold Holding) As per operator, taken from cooler 3.5 hours prior. Not prepped or portioned today. Operator placed items in walk in cooler to quick chill. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on stovetop: sauce with cooked peppers (110F - Hot Holding) As per operator, made about 1 hour prior. Operator reheated to 165F. Priority: High Priority
Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Only hand wash sink in kitchen blocked by flat to grill. Priority: Intermediate
Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine. No chlorine chemical test kit provided. Priority: Intermediate
Observed: 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/ Priority: Intermediate
Observed: No paper towels provided at handwash sink in men’s rest room, hand wash sink in kitchen and hand wash sink at front counter. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: 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. Emailed form to operator. Priority: Intermediate
Observed: No soap provided at handwash sink at front counter. Priority: Intermediate
Observed: No handwashing sign provided at any hand sink used by food employees in the establishment. Priority: Basic
Observed: Time/temperature control for safety food not maintained frozen solid in a freezer. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Raw conch thawing in stagnant water at triple sink. Operator placed in walk in cooler. Priority: Basic
Mar 23, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy buildup of black mold like substance on all walk in cooler shelves. Heavy while mold / dust like substance buildup on walk in cooler fan guard.
Water draining onto walk in cooler floor surface from the walk in cooler ceiling.
Mar 22, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Bread stored in white thank you to go bag in walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburgers separated by parchment paper stored over open French fries in upright white freezer in the kitchen.
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on floor behind mixer in the kitchen 17 rodent droppings on floor under three compartment sink. In the kitchen 10 on floor in ice machine room 16 on cabinet floor under soda machine and hand sink in the dining room.
Rodent rub marks present along walls/ceilings. Rub markes on electrical pipes behind the mixer. Towel stuffed in the ceiling around electrical pipes behind mixer. Gnaw marks on hole in sheet rock under three compartment sink area.several small white pieces scattered on the floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 49 f ( in double in ) sliced white cheese 46 f as per chef 1.5 hour. Not portioned or prepared today. Advised to cool quickly to 41 f or colder.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza by the slice 92 f no plan or time marked. Explained time as public health control.
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 one.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade.
Handwash sink not accessible for employee use at all times. Plastic pan stored in hand sink by the soda machine.
Duct tape used to repair nonfood-contact surface. Chest freezer by beer cooler.
Ice buildup in white chest reach-in freezer
Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation of the white chest freezer lid located under land shark sign at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy buildup of black mold like substance on all walk in cooler shelves. Heavy while mold / dust like substance buildup on walk in cooler fan guard.
Water draining onto walk in cooler floor surface from the walk in cooler ceiling.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth towel on the cutting board by pizza table.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 100ppm.
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. Cook checked temperature of cooked chicken wings with his bare hands. Reviewed proper procedure with cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 62°F on prep table at cook line for less than 2 hours stated cook. Wings were not cooked or prepped today and came out of the walk in cooler 2 hours ago. Cook placed wings back into cooler.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink.
No soap provided at handwash sink at front counter. Only hand sanitizer available. Soap needs to be provided to properly wash hands.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front counter. Operator provided.
Interior lid of freezer in disrepair/has exposed insulation., chest freezer behind bar.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No soap provided at handwash sink. Hand sink at front register area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covered in walk in cooler
Floor area(s) covered with standing water. In walk in cooler
Floor soiled/has accumulation of debris. In walk in cooler Next to triple sink Behind cook line equipment
Floor tiles missing and/or in disrepair. In front of one door freezer unit in kitchen Next to triple sink
Ice buildup in reach-in freezer and/or walk-in freezer. Two freezer chests behind front counter
Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in freezer unclean in kitchen
Stored food not covered. Spinach and mozzarella sticks in one door freezer unit in kitchen
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.