CASA JUAN

Name: CASA JUAN
Address: 5755 NW 7TH ST, MIAMI, FL, 33126, US
Rating: 0

5755 NW 7TH ST, MIAMI, FL 33126

License #2330526

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 25, 2026 · 8 findings · 0 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA JUAN in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 219 total violations — 46 critical, 31 major, 142 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 25, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

219

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CASA JUAN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[31B-02-4] paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
[14-69-4] buildup in reach-in freezer and/or walk-in freezer.
[14-17-4] During the callback inspection observed walk in freezer shelves rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fans guard soiled.
[29-08-4] Plumbing system in disrepair.
[36-64-5] Objectionable odors in early in cooler.
[08B-12-5] Observed several aluminum containers with cooked food not covered in reach in cooler, located at cooking line and walk in cooler.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[08B-12-5] Observed several aluminum containers with cooked food not covered in reach in cooler, located at cooking line and walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-16-4] Walk-in cooler interior and shelves have heavy accumulation of old food debris.
[35A-02-8] During the callback inspection observed 2 flies flying throughout the dry storage area. Additionally, approximately 3 flies were observed flying and landing at preparation table, located at front counter.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinse with no sanitizer vegetable dicer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed preparation table soiled with old food debris at cook line. Observed wall mounted vegetable dicer heavily soiled with old food debris. Employee removed item and washed and rinsed. Observed fryer baskets soiled with old food debris at cook line. Observed interior of rice and flour containers soiled with old food debris at back storage area. Observed interior of toaster soiled at front counter.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fans guard soiled.
[24-06-4] Clean utensils and equipment stored on dirty wall at mop sink.
[29-08-4] Plumbing system in disrepair.
[31A-11-4] Observed employee washing and disposing dirty water in hand sink, located at cooking line.
[31B-02-4] paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
[36-64-5] Objectionable odors in early in cooler.
[36-27-5] Wall inside walk in cooler soiled. Also observed plastic curtains at walk in cooler heavily soiled with black mold like substance. Observed wall at mop sink soiled.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-08-4] Interior of oven and microwaves has accumulation of old food debris
[22-35-5] Food preparation sink has soil/old food residue.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared 2 days prior to the inspection with no date mark.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of pork soup with dates exceeding 7 days at walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef pastry (71F - Cold Holding); cheese pastry (68F - Cold Holding) at room temperature at front counter. As per manager, for more than 4 hours.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of pork soup with dates exceeding 7 days at walk in cooler. Observed 5 live flies land on raw potatoes at dry storage area.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 sticky tape with dead flies hanging from the ceiling over clean kitchen equipment.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef pastry (71F - Cold Holding); cheese pastry (68F - Cold Holding) at room temperature at front counter. As per manager, for more than 4 hours. Observed raw fish at 71F at room temperature at cook line. As per employee, for less than 30 minutes. Employee took product to cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef stew (120F - Hot Holding); ground beef (125F - Hot Holding)in steam table. As per operator food was placed on the steam table 2 hours before the inspection. Employee reheated food beef stew (178F - Reheating); ground beef (169F - Reheating).
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed preparation table soiled with old food debris at cook line. Observed wall mounted vegetable dicer heavily soiled with old food debris. Employee removed item and washed and rinsed. Observed fryer baskets soiled with old food debris at cook line. Observed interior of rice and flour containers soiled with old food debris at back storage area. Observed interior of toaster soiled at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
[12A-13-4] 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. Observed employee cleaning cooking pot at 3 compartment sink and then began handling clean containers, no hand wash.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed sanitizer spray stored next to clean knives and forks, located at front counter. During the inspection employee removed item.
[22-35-5] Food preparation sink has soil/old food residue.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[35A-02-8] Live, small flying insects found. Observed more than 30 + small flies actively flying throughout the dry storage area. Approximately 5 flies were observed landing on raw potatoes. Additionally, approximately 10 flies were observed landing on clean blender glasses and maple syrup containers located at the front counter preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several raw fish stored in standing water at preparation table. Employee removed fish from water and placed it in reach in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handling raw food and subsequently putting on gloves without washing hands beforehand. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee washing their hands while wearing gloves. Discussed with employee and coached in proper methods.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fans guard soiled.
[24-06-4] Clean utensils and equipment stored on dirty wall at mop sink.
[29-08-4] Plumbing system in disrepair.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing and disposing dirty water in hand sink, located at cooking line.
[08B-12-5] Stored food not covered. Observed several aluminum containers with cooked food not covered in reach in cooler, located at cooking line and walk in cooler.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-08-4] Interior of oven and microwaves has accumulation of old food debris.
[22-16-4] Walk-in cooler interior and shelves have heavy accumulation of old food debris.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinse with no sanitizer vegetable dicer.
[36-64-5] Objectionable odors in early in cooler.
[36-27-5] Wall inside walk in cooler soiled. Also observed plastic curtains at walk in cooler heavily soiled with black mold like substance. Observed wall at mop sink soiled.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on the floor at dry storage area. Manager removed and discarded dead roach.

Disposition: Met Inspection Standards
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food.
[23-24-4] Buildup of food debris/soil residue on equipments door handles.
[24-05-4] Clean plates not stored inverted or in a protected manner. During the inspection employee removed items and placed them correctly.
[14-09-4] Cutting boards has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys and cell phones.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interior soiled.
[08B-12-5] Stored food not covered. Observed cooked yellow rice, yuca, and oxtail stored in reach in cooler not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed several kitchen utensils stored in hand sink, located at cooking line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed scoops handle touching the rice and sugar.
[23-24-4] Buildup of food debris/soil residue on equipment door handles, throughout the kitchen equipment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
[24-05-4] Clean plates, stored inverted or in a protected manner, located at cooking line. During the inspection employee removed items and placed them correctly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. Observed 2 broken tiles inside the walk in cooler, near the walk in freezer door.
[08B-38-4] Food stored on floor. Observed plastic container with seafood inside stored on the floor in walk in freezer. During the inspection employee reported items and placed them correctly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fans guard soiled. Observed hood filters soiled. Observed most of the reach in cooler gaskets soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above three compartment sink.
[22-16-4] Reach-in cooler interior shelves have accumulation of soil residues, located at preparation area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at front counter.
[08B-12-5] Stored food not covered. Observed cooked pork not covered inside 2 doors standing reach in cooler, located at preparation kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food ware washing area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
[12A-27-4] Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Discussed and coached employee in proper methods. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks stored over sweet plantains, and tostones in 2 doors reach in cooler, located at cooking line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with the gloves on. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dry food storage is kept, throughout the preparation kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork with no date marking. As per operator from prior day.

Disposition: Met Inspection Standards
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed throughout kitchen area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed dish machine soiled outside.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as scoop for lentils.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all handles of coolers, microwaves and ovens soiled with grease.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed under prep table next to walk in cooler pots not inverted.
[24-14-4] Clean utensils stored between equipment and wall. Observed in warewash area against soiled wall and three sink.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor of walk in cooler. Observed in warewash area in holes of tiles.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked and broken tiles in kitchen.
[08B-38-4] Food stored on floor. Observed cases of onions on floor in back storage. Observed cases of food in walk in cooler and freezer directly on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in and chest freezer at kitchen hen entrance.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across stove utensils in water at 100F. Manager placed on stove to raise temperature.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of containers for rice and beans soiled. Observed soiled light fixtures and cords through kitchen. Observed soiled gaskets in all coolers in kitchen as well as ice machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers throughout kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed parsley container used for croutons.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in cooler and freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout entire kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in: cooked chicken soup (60F - Cooling); cooked pork stew (60F - Cooling). As per operator, food was placed in cooler day before after cooking it.
[01B-36-5] 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 in walk in: cooked chicken soup (60F - Cooling); cooked pork stew (60F - Cooling). As per operator, food was placed in cooler day before after cooking it.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with more than 7 day date mark, operator replaced label; stated it was a mistake.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line: onion mojo with fresh garlic and oil (70F - Cold Holding). As per operator, it was prepared and placed on counter less than 3 hours prior to inspection. Inspector explained about hot and cold holding temperatures, manager placed mojo in reach in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrons (80F - Hot Holding) on cook line. As per operator, theyve been there less than 2 hours prior to inspection. Inspector explained hot and cold holding temperatures, and provided TPHC form.
[41-10-4] Toxic substance/chemical improperly stored. Observed WD40 stored on shelf above prep table and food chopper. Operator moved.
[11-27-4] 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 form or kit, inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves soiled where clean dishes in warewash area are kept. Observed soiled can opener blade. Observed soiled food chopper on wall.
[31B-03-4] No soap provided at handwash sink. Observed no soap in handwashing area. Operator provided for inspector.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food rack in kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 12-14-24; Romelia,Mariela, Yaniuska.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in container of rice used as scoop.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board across from stove area with multiple cutting marks.
[36-73-4] Floor soiled/has accumulation of debris.observed floors throughout kitchen soiled.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing tile in walk in cooler next to walk in freezer entry.
[08B-38-4] Food stored on floor. Observed raw meats store on floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer in bar area with ice buildup.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed multiple microwaves soiled throughout establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air fans in walk in coolers and freezers soiled.
[22-20-5] Observed interior of ice machine at coffee bar area at kitchen entrance with paint chipping.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water pour from pipe under sink in mens restroom after handwashing in stall.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed 3 mops stored inside mop buckets in kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board next to ware wash area. Observed wiping cloth on cutting board across from stove. Manager placed both in sanitizer bucket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor next to stove. cook removed and placed on shelf 6 inches above ground.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled near coffee bar area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clock in and come into kitchen and begin work with no hand wash.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in kitchen area landing on top of plates ready for use. Observed 2 live flies at the bar station flying in air.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked potato in reach in cooler across from stove.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 8 containers of flan with a date mark of 9/1/24. Observed container of Piccadillo with a date mark of 08/29/24 and container of cooked potatos with a date mark of 08/29/24.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 8 containers of flan with a date mark of 9/1/24. Observed container of Piccadillo with a date mark of 08/29/24 and container of cooked potatos with a date mark of 08/29/24.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face with hands and not change gloves after.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potato (107F - Hot Holding) As per operator, potato was cooked for breakfast, held for more than 4 hours as per operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potato (107F - Hot Holding) As per operator, potato was cooked for breakfast, held for more than 4 hours as per operator. chicken broth (92F - Hot Holding). As per operator, chicken broth was reheated one hour prior to inspection for continuous service, manager had cook out back on stove to keep hot.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of WD-40 stored on top of microwave. Observed gallon of bleach stored on prep table across from mop sink. Manager removed chemicals and placed in proper area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no breaker at hose next to prep table across from ware wash area.
[41-15-5] 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. Observed sanitizer bucket with chlorine reading of 300+ ppm stored under prep table next to ware wash area. Operator dumped bucket and final chlorine reading 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food chopper next to sandwich prep table. Observed soiled cutting boards across from stove area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed multiple hand wash sinks in kitchen area with knives and kitchen utensils stored inside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen area next to ware wash area, no paper towels observed in ware wash area hand sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of yellow rice cooked with no date mark. As per operator, rice was made more than 24 hours ago.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed backpack on shelf near wait station next to food.
[08B-38-4] Food stored on floor.Observed multiple items on floor in walkin freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
[08B-12-5] Stored food not covered.Observed empanadas, shrimp, crab, and fish in walkin freezer. Manager corrected by covering.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.Observed unsealed floor in walkin freezer . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Observed at 0 ppm after several runs operation corrected to 100 ppm.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.Observed utensils in water 92F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed no vacuum breaker at hose in mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed chlorine at 200 ppm, corrected to 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scraper and bucket in hand wash sink in dishwashing machine area. Manager removed.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label.Observed glass cleaner unlabeled. Manager labled.

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair around mop sink harth.
[36-73-4] Floor soiled/has accumulation of debris.p in ware washing area.
[35B-01-4] Exterior door in back of kitchen has a gap at the threshold and left side that opens to the outside.
[08B-47-4] Food not stored at least 6 inches off of the floor. Raw chicken and raw pork stored under shelf on floor in walk in freezer.
[08B-38-4] Food stored on floor. Oranges stored on floor next to juicer. Manager removed oranges and placed on shelf.
[22-14-5] Ice scoop handle soiled and stored in ice bin.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Multiple knives and spatula stored in crack between upright cooler and hand wash sink table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on sandwich grill handle.
[14-09-4] Multiple Cutting boards have cut marks and are no longer cleanable.
[05-09-4] No conspicuously located ambient air temperature thermometer in some holding units.
[08B-12-5] Stored food not covered. Meat balls, bacon, chicken stored in upright cooler uncovered. Employee covers items with plastic wrap.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in freezer floor unsealed.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in ware washing area.
[14-06-4] Wood food-contact surface not properly sealed under microwaves.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Manager renewed license on line during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler- Upright- meatballs 45F, chicken breast 47F (7:00-10:00). Employee placed items in walk in freezer to reduce temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- at window area- beef empanada 124F, beef burger 112F. Employee reheated beef empanada to 174F and beef burger to 186F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Diced not in use soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times in ware washing area. Sink blocked with food cart.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scraper stored in sink in ware washing area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- butter 70F. Provided written form to establishment to hold butter for 4 hours.