RESTAURANTE LAS CHONITAS
3620 N ANDREWS AVE, Oakland Park FL 33309 · 954.446.5884
Last inspected Aug 6, 2026 · 9 visits since October 2023
SEP 24
DEC 24
JUL 25
OCT 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on 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. Emailed operator bulletin
★ 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 |
|---|---|---|---|
| 2--2023064846 | Oct 30, 2023 | Dec 18, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F-129F - Hot Holding). Operator states chicken was prepared at 7 am and moved to display holding cabinet. Unknown time out of temperature. See Stop Sale
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 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. cooked beef cooling since 8am at 3:15 (51F - Cooling); cooked hotdog cooling since 8 am at 3:15 (50F - Cooling); cooked chicken cooling since 8 am at 3:20 (51F - Cooling). Per operator items were prepared today at 8 am and have been cooling in cook line flip top cooler. See Stop Sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef cooling since 8am at 3:15 (51F - Cooling); cooked hotdog cooling since 8 am at 3:15 (50F - Cooling); cooked chicken cooling since 8 am at 3:20 (51F - Cooling). Per operator items were prepared today at 8 am and have been cooling in cook line flip top cooler. See stop sale.
Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with plastic handle thank you bags in reach in freezer. Operator began removing to food grade containers
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. cooked chicken (112F-129F - Hot Holding). Operator states chicken was prepared at 7 am and moved to display holding cabinet. Unknown time out of temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (56F - Cold Holding); cheese (52F-54F - Cold Holding); Mexican cheese (51F - Cold Holding);; cooked vegetables mix (51F - Cold Holding);; cooked tamales (60F - Cold Holding); cooked kielbasa (54F - Cold Holding); raw chicken (51F). Per operator items have been in unit overnight. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (56F - Cold Holding); cheese (52F-54F - Cold Holding); Mexican cheese (51F - Cold Holding);; cooked vegetables mix (51F - Cold Holding);; cooked tamales (60F - Cold Holding); cooked kielbasa (54F - Cold Holding); raw chicken (51F). Per operator items have been in unit overnight. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce prepared at 6am at 3:10 (48F - Cooling); cut tomatoes prepared at 6 am at 3:10 (52F - Cooling). Per operator items were prepared today at 6 am and have been cooling in cook line flip top cooler See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce prepared at 6am at 3:10 (48F - Cooling); cut tomatoes prepared at 6 am at 3:10 (52F - Cooling). Per operator items were prepared today at 6 am and have been cooling in cook line flip top cooler. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F-129F - Hot Holding). Operator states chicken was prepared at 7 am and moved to display holding cabinet. Unknown time out of temperature. See Stop Sale
Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by food items/buckets. Operator made accessible
Dead roaches on premises. Observed 1 dead roach on floor at kitchen entrance in kitchen. Operator removed, cleaned, and sanitized area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top cooler
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over a container of salsa in Atosa reach in cooler. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (64F - Cold Holding) per operator held out of temperature less than 4 hours. Not portion or prepared today, Operator placed ice pack on sausage.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area
No probe thermometer provided to measure temperature of food products.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed black beans,pork, beef pulled out of freezer more than 24 hours not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's bathroom
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed dried chilis stored next to hand washing sink in kitchen
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked with moisture between them on shelf above three compartment sink washing
Food stored on floor. Observed plastic container of cooking oil stored in direct contact with the floor in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with the flour.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed top and bottom interior of microwave soiled with food debris
No handwashing sign provided at a hand sink used by food employees. Bar area
Standing water in bottom of reach-in-cooler. Lower flip top cooler.
Time/temperature control for safety food thawed in an improper manner. Observed shredded pork 33F sitting on counter out at room temperature in kitchen. Operator placed in reach in cooler.
Working containers of food(sugar,flour)removed from original container not identified by common name.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef soup (47-51F - Cooling) stored in covered deep plastic container in Atosa reach in cooler. Per operator held in cooler more than 24 hours. See stop sale.
Nonfood-grade bags used in direct contact with food. Observed fish in direct contact with a thank you t shirt bag in reach in freezer. Employee removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef soup (47-51F - Cooling) stored in covered deep plastic container in Atosa reach in cooler. Per operator held in cooler more than 24 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beef soup (47-51F - Cooling) stored in covered deep plastic container in Atosa reach in cooler
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork pozole and beef soupnot date marked per operator prepared July 29.
Buildup of food debris/soil residue on equipment door handles. Kool it reach in cooler more
Food stored on floor. Observed plastic containers of cooking oil stored on floor in storage are
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open beverage container with straw stored in front counter reach in cooler.
Standing water in bottom of reach-in-cooler. Bottom of flip top cooler
Stored food not covered. Observed container of rice not covered in storage area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 hard boiled eggs in kool it reach in.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit at front counter fried chicken (135F - Hot Holding); beef patties (135F - Hot Holding). Per operator held out of temperature less than 2 hours. Operator reheated and increased the temperature of holding unit
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/ pic Gabriela Rubio Mendez
No probe thermometer provided to measure temperature of food products.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked pork and birria removed from freezer 12/09/2024 not date mark
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour located at storage area
Current Hotel and Restaurant license not displayed. License expired December 1 2024. Operator posted renewed license
Food stored on floor. Cooking oil and corn oil on floor In kitchen.
In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on oven door handle between uses.
No suitable facilities provided to store employee clothing and other possessions.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle inside kool it reac in
Standing water in bottom of reach-in-cooler. Flip top cooler bottom portion observed standing water
Wiping cloth sanitizing solution stored on the floor. Employee elevated
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef patties (115-118F - Hot Holding) at front counter per operator held out of temperature less than two hours operator increased temperature of holding unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Obsessed clay pot in hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Employee provided
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups with no handle used to dispense salt and sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table in kitchen. Employee removed.
Silverware/utensils/plates dried with a towel/cloth. Observed employee drying plates with a towel/cloth.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken 34F and pork 43F out at room temperature by three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm employee made new solution rechecked 100 Ppm
Wiping cloth sanitizing solution stored on the floor in kitchen. Employee elevated
Working containers of food salt and sugar removed from original container not identified by common name.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink. Operator provided.
Food stored on floor. Observed bin of green tomatoes on floor at server station area. Operator removed.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door between use. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed working utensils in standing water at 82F at front service counter. Operator removed water.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table in kitchen. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizer solution throughout kitchen area. Operator removed.
Oct 30, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed in flip top cooler in kitchen bread being stored in t shirt to go bags. Observed raw frozen chicken being stored in Walmart t shirt bags in GE reach in freezer located in kitchen.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer in excess of 200 Ppm. Rechecked 100 Ppm
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 operator bulletin
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Food stored on floor. Observed plastic container of frying oil on floor next to hand washing sink in kitchen. Observed onions in plastic container stored on the floor in kitchen next to flip top cooler. Observed bag of onions stored on floor just outside kitchen entrance.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket operator inverted mop in upright position.
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.