DirtyFLRestaurant Inspection Data

MEDELLIN BURGER STEAK BAR

1349 E ALTAMONTE DR STE 1011

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10805128

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -stickers on some containers from previous product. Warning - From follow-up inspection 2025-03-24: **Time Extended** - From follow-up inspection 2025-04-09: **Time Extended**

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10762770

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -stickers on some containers from previous product. Warning - From follow-up inspection 2025-03-24: **Time Extended**
  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - 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/. -no CFM for facility. Warning - From follow-up inspection 2025-03-24: No one at facility has proof of CFM. Time extend 14 days. **Time Extended**

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8826831

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -stickers on some containers from previous product. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -next to hood, stove. Around furnace. -some grease on bottom of hood filters. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in prep room hand wash sink. Corrected On-Site Warning
  • 53A-07-6:Intermediate - 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/. -no CFM for facility. Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator was able to get chlorine bleach. Corrected On-Site Warning

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8791825

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -rice in non-food grade bag in steam table.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (48F - Cold Holding); plantains (45F - Cold Holding); hot dogs (47F - Cold Holding); bacon (48F - Cold Holding) less than 4 hours. Door of cooler does not stay closed properly when opened and closed frequently. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator has quit sanitizer and chlorine bleach, no test strips for either.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -in kitchen.

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8496219

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. Hood cleaning scheduled tomorrow per operator.
  • 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 reached in to container of sliced cheese to remove lettuce pieces. Hand touched cheese. Advised operator. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bacon (49F - Cold Holding); chicken (49F - Cold Holding); chorizo (48F - Cold Holding); ambient shell eggs (48F) less than 4 hours. Cooler door not sealing properly, right door opens when left door shut. Ambient temperature returned to 42°f prior to end of inspection.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using chlorine sanitizer, has quaternary ammonia test strips.
  • 11-26-1:Intermediate - 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. -provided new copy, all employees present read and signed. Al other staff to read and sign on next shift.

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8390536

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -spider webs, dust on wall in prep room.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -operator in process of having password reset to renew license. Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw quail eggs on shelf over unwashed produce. Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -faculty using bleach, have quat test strips.