PA LOS CHINOS
7563 OSCEOLA POLK LINE RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 12/7/2023
Inspection #: Visit ID: 8367617
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom door.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several areas.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO tank holding back door open.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Various places throughout kitchen.
- 16-45-4:Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Mental pans on clean dish shelf heavily soiled outside and nested dirty to clean.
- 36-73-4:Basic - Floor heavily soiled throughout kitchen.
- 08B-31-4:Basic - Food stored in undrained ice. Bottle of juice stored in ice bin with drink ice.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer iced shut. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 51-18-6:Basic - No copy of latest inspection report available.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Jacket/sweatshirt stuffed on shelves over prep area.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Several locations.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Shelving and tables throughout kitchen heavily soiled.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked shrimp (121F - Hot Holding)
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by cookline.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof.
- 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.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates are marked for 5 years. Employeee training is good for 3 years.