LA COSTA HONDURAN AND MEXICAN RESTAURANT
1855 S SR 7
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/31/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Inspection Details:
- 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. Establishment using 3 compartment sink.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing dishes without sanitation. Manager instructed dishwashing person to set up 3 compartment sink to include sanitizer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knife stored between wall and 3 compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw pork cold held at 45F in true refrigerator. Per operator, item transfer to unit less than 3.5 hours prior to the inspection. Operator placed pork in freezer for quick chill **Corrective Action Taken**
- 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 cooking steak hot held at 111F in front line steam table. Per operator, steak cooked and placed in unit 1 hour prior to the inspection. Operator increased the water temperature on the unit to enhance thermometer. **Corrective Action Taken**
Food safety inspection conducted on 10/31/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
- 31B-04-4:Basic - No handwashing sign provided at front counter hand sink, used by food employees.
- 08B-12-5:Basic - Stored food not covered. Observed stored food cold holding with no cover. Observed cooked beef, chicken, with no lids. Operator provided. **Corrected On-Site**
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed line cook wash hands with no soap.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chorizo, beef, and chicken, in reach in cooler, above ready to eat onions, carrots, cabbage. Operator relocated to bottom shelf. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink at cook line **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers, cooked beef, chicken soup, beans, etc. with no date marks. Per operator all more than 24 hours.
- 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 8/29/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).