LATERRAZA TAPAS BAR

21170 ST ANDREW BLVD UNIT 9 STE 7

★★½☆☆ (2.7/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10748668

14-01-5:Basic - Bowl or other container with no handle used to dispense food. On the cook line, in the bin of rice, a soup cup was stored inside and used to dispense the rice. The cup was removed Corrected On-Site
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at soda station Corrected On-Site Repeat Violation
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
31B-03-4:Intermediate - No soap provided at handwash sink. At the bar hand sink. Soap was provided Corrected On-Site Repeat Violation

Inspection #: Visit ID: 10748558

51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured by soda station. Warning - From follow-up inspection 2024-12-21: Operator stated carbon dioxide tank chains are on order. **Time Extended**
29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. Warning - From follow-up inspection 2024-12-21: Operator stated vacuum breaker is on order. **Time Extended**
05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-12-21: Operator stated probe thermometer is on order. **Time Extended**

Inspection #: Visit ID: 10729886

51-11-4:Basic - Carbon dioxide tanks not adequately secured by soda station. Warning
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. **Corrective Action Taken** Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat vegetables in middle flip top low boy cooler in kitchen. Operator reorganized. Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top: raw scallops (46F - Cold Holding); raw shrimp (46F - Cold Holding); cooked octopus (46F - Cold Holding). Operator stated items were moved from walk in. Items held above 41F for two hours. Operator placed items back in walk in and called service for cooler. **Corrective Action Taken** Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. Warning
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
31B-03-4:Intermediate - No soap provided at handwash sink behind bar. Warning
41-17-4:Intermediate - Spray bottle containing cleaning solution not labeled at rear wait station. Operator labeled. Corrected On-Site Warning

Inspection #: Visit ID: 8553474

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls Corrected On-Site
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knives Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef left on counter to thaw. Beef 34 Chef returned beef to walk in cooler Corrected On-Site
22-41-4:High Priority - 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. Chef changed chlorine bucket and primed to 100 ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at chicken (50F - Cold Holding); shrimp (50F - Cold Holding) chef moved to walk-in cooler and called for maintenance **Corrective Action Taken**

Inspection #: Visit ID: 8553192

35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches under the cookline flip top coolers in the kitchen 1 live roach under the wok station on the cookline in the kitchen - From follow-up inspection 2023-11-16: Observed 4 live roaches under the storage shelf on the cookline. **Time Extended**

Inspection #: Visit ID: 8554127

Inspection #: Visit ID: 8365072

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches under the cookline flip top coolers in the kitchen 1 live roach under the wok station on the cookline in the kitchen
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, dumplings (46-50F - Cold Holding); gyoza (46-50F - Cold Holding); satay (46-50F - Cold Holding); raw chicken (46-50F - Cold Holding); shrimp (46-50F - Cold Holding). The item are stored in the walk in cooler overnight and placed into the flip top cooler in the morning. The items have been in the cooler less than 4 hours. Items were not prepped or portioned today. The items have been moved back to the walk in cooler. **Corrective Action Taken**