EL PRADO CUBAN CAFE
25 DR MARTIN LUTHER KING JR BLVD
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/29/2024
High Priority
9
Intermediate
2
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout establishment and hood over cook line soiled.
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employees wash pots and pans with detergent then sanitize in chlorine solution; no rinse step. Employee properly washed, rinsed and sanitized pots and pans. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Triple Sink chlorine solution was 50ppm. Operator asked employee to provide the proper solution. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wash dishes; changed gloves; used phone, touch glasses, wipe hands on towel, put gloves on then chopped bell peppers; no hand wash. Employee washed hands. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils stored in 129F unclean water on flat top grill. Operator corrected. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer near bathrooms: raw chicken in open bag stored over sealed package of fully cooked wings. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door reach in cooler: open box of raw pork stored on top of commercially packaged pastries. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer near bathrooms: raw chicken in open bag stored on top of bag with raw beef and open bag of raw fish (Swaii). Operator stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: yellow rice (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: yellow rice (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop: cooked potatoes (82F - Hot Holding) As per operator, cooked 26 minutes prior. At steam table: Yellow rice (83F - Hot Holding) As per operator, reheated 1 hour prior in microwave. Operator reheated to 165F. Corrected On-Site Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels provided at handwash sink in bathroom and in kitchen. Operator provided. Repeat Violation
- 53B-14-5:Intermediate - 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. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/29/2024 revealed 13 total violations (9 high priority, 2 intermediate, 2 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at any hand sink used by food employees. - From follow-up inspection 2024-02-27: Same. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-02-27: Same. **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/26/2024
High Priority
14
Intermediate
5
Basic
6
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. 2 bags of rice stored on the floor near double glass door reach in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 31B-04-4:Basic - No handwashing sign provided at any hand sink used by food employees.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed in a container of stagnant water.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Chlorine solution was 200+ppm. Operator changed solution to one of 100ppm. Corrected On-Site
- 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. At double glass door standing cooler:; cooked white rice (51F - Cooling); cooked rice with black beans (47F - Cooling); sliced cooked pork (50F - Cooling) As per operator, cooked yesterday and stored overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, in metal pan sitting on bucket: cooked pork (115F at 12:09pm - Cooling) As per operator, cooling since 9am. Item did not cool to 70F within 2 hours. See stop sale.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed touched raw steak, then touched cooked steak, lettuce and bread to prepare Cuban sandwich; no glove change, no hand wash. Employee cross contaminated sandwiches. See stop sale for Cuban sandwiches. Employee changed glove and washed hands. Corrected On-Site
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed touched raw steak, then touched cooked steak, lettuce and bread to prepare Cuban sandwich; no glove change, no hand wash. Employee cross contaminated sandwiches. See stop sale for Cuban sandwiches. Employee changed glove and washed hands.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, observed employee wash dishes with soap and bleach then rinsed. No sanitization step. Operator removed all dishes to be properly cleaned and sanitized. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In deep freezer, frozen fruits stored beneath raw shrimp and with raw beef, neither items still commercially packaged. Operator stored properly. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored above unwashed bell peppers in double glass door reach in cooler. Advised operator to store properly.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler: Raw eggs stored above packages of margarine. Advised operator to store properly. Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed, employee touched raw steak to place on flat top, then prepped Cuban sandwich; no glove change. Employee changed gloves and washed hands. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: sliced Swiss cheese (50F - Cold Holding) As per operator, sliced yesterday held overnight Not prepped or portioned today. Item store over-stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, in metal pan sitting on bucket: cooked pork (115F at 12:09pm - Cooling) As per operator, cooling since 9am. Item did not cool to 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door standing cooler:; cooked white rice (51F - Cooling); cooked rice with black beans (47F - Cooling); sliced cooked pork (50F - Cooling) As per operator, cooked yesterday and stored overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: sliced Swiss cheese (50F - Cold Holding) As per operator, sliced yesterday held overnight Not prepped or portioned today. Item store over-stacked. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, on cook top: cooked chicken (97F - Hot Holding) As per operator, cooked since 11am. Cooked yuca (130F - Hot Holding) As per operator cooked, since 20 mins. Operator proceeded to reheat items to 165F. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lubricant (chemical) stored above seasonings on shelf with microwave in kitchen. Operator stored properly. Corrected On-Site
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 11-27-4:Intermediate - 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 poster to operator.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near triple sink or front counter. Repeat Violation
- 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. Emailed copy of form to operator.
- 53B-14-5:Intermediate - 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.
Food safety inspection conducted on 2/26/2024 revealed 25 total violations (14 high priority, 5 intermediate, 6 basic).