DirtyFLRestaurant Inspection Data

ALMA ARGENTINA

6266 W IRLO BROSSON MEMORIAL HWY

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10706107

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In container of sugar on dry storage shelf
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. In front of reach in freezer
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under three compartment sink
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at bar
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens under grill on cookline
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several throughout Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes on top Operator removed Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dish in handwashing sink at bar Operator removed Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in kitchen Operator stocked Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with alcohol in it unlabeled

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8788416

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small make table .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table next to the make table .
  • 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. 0 ppm . Operator change the chlorine container seconds checked 50 ppm . 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. Raw beef stored on top of bread at the reach-in freezer at the kitchen. Operator moved the beef to the bottom. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open green cut bag stored touching the raw shell eggs . Operator removed the green cut from the shell eggs . Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. garlic in oil (67F - Cold Holding); chimichurri (66F - Cold Holding) been out more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (67F - Cold Holding); chimichurri (66F - Cold Holding) been out more than 4 hours. Operator discarded. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The only employee hand sink at the kitchen Blocked with a food cart .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored bucket and stuff on the only hand wash sink at the kitchen. Operator removed it . Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not available for the dishwasher.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the only hand wash sink at the kitchen . Operator provided some. 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. Provided to operator. Operator print it and stat it . **Corrective Action Taken**

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8506087

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1 tile above prep maketable
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled with grease. Vents above centerline soiled with dust
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs stored with food contact surface up Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0ppm chlorine. operator replaced chlorine, 50ppm Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No employees in kitchen.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in warewashing area 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. Plastic-wrapped breaded raw chicken over commercially packaged foods in reach-in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichurri containing fresh garlic and oil on countertop at coffee bar for more than 4 hours. Operator discarded. Corrected On-Site

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8499417

  • N/A:No Violations Were Observed