CUBAN RESTAURANT EL TROPICAL INC
106 HANCOCK BRIDGE PKWY W STE B8
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 8/22/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. The wall is soiled on cook line.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching pants and shirts while on cook line preparing food. Educated cook on properly washing hands. The cook washed hands after we discussed about touching cloths while engaging in food preparation. **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. Observed raw shrimp over ready to eat ground in stand up reach-in cooler in kitchen. The operator moved the raw shrimp on bottom shelf in stand up reach-in cooler. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ground beef and pork skins not date marked in stand up reach-in cooler. **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork tamales (122F - Hot Holding) in steam table. The cook reheated the pork tamales on stove top. See Reheat Temperature. **Corrected On-Site**
- 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. Printed out Employee Reporting Form HR 5030-203 for Manager. The operator filled out form during inspection. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled under 3 compartment sink.
Food safety inspection conducted on 8/22/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).