FONDA LA PETRONA
280 S SR 434 STE1053
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator. **Warning** - From follow-up inspection 2025-04-09: No items cooling overnight **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 chef employed 3 months. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 2/6/2025
High Priority
7
Intermediate
1
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. -corn tortillas wrapped in linen towels in glass door cooler. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between steam table and cooler. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table. **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator. **Warning**
- 01B-36-5:High Priority - 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. -refried beans prepared yesterday 39° on edge, 51° in center. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -flour tortillas in plastic to go bags. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken above frozen vegetables on rack in walk-in cooler. **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -rice pudding, carnitas. **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -no protection for toppings (cut lettuce, sour cream, guacamole, etc.) or plates. **Warning**
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -carnitas (117F - Hot Holding); ground beef (112F - Hot Holding); beans (122F - Hot Holding) on buffet approximately 30 minutes. **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 chef employed 3 months. **Warning**
Food safety inspection conducted on 2/6/2025 revealed 11 total violations (7 high priority, 1 intermediate, 3 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef trim above flan in walk in cooler. Beef relocated. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -cleaning products in hand wash sink behind bar. Employee removed. **Corrected On-Site**
Food safety inspection conducted on 9/11/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).