FONDA LA PETRONA
280 S SR 434 STE1053
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 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).
Inspection on 4/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/8/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in black beans. Operator placed scoop with handle in product. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on shelf with food in dry storage room. Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -unable to provide proof of parasite destruction for shrimp or tilapia. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. 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. -caldo made 3/30.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand wash sink near entrance to kitchen when reicing salsa. Advised.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp and tilapia in ceviches are raw marinated only. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. -at cook line hand wash sink. Corrected On-Site
Food safety inspection conducted on 4/8/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/23/2023
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. -under nopales in cook line drawer. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon in sealed package in cook line reach-in cooler. Educated operator. Warning
- 09-01-4:High Priority - 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. -employee placed garnish in beverage with bare hands. Educated. **Corrective Action Taken** Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -rice in steam table in to go bag. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef portions in lift top cooler 40-51° stacked above the load line less than 4 hours. Recommend extra portions be store in lower reach-in cooler. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -chef Michael. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for dish machine. Warning
- 53A-05-6:Intermediate - 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/ Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at kitchen entrance and hand wash sink on cook line out of paper towels. Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility changed ownership, all equipment removed. Operator has submitted plan review application. Plans will be verified at next routine inspection. Warning
- 53B-01-5:Intermediate - 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. Warning
Food safety inspection conducted on 10/23/2023 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).