NYDIA'S EMPANADAS
975 US HWY 17-92
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/12/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing multiple bracelets
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided choking first aid procedures poster **Corrective Action Taken**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in reach in cooler, over drinks.. operator relocated. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler shredded cheese (52F - Cold Holding); empanadas (52F - Cold Holding);, less than 4 hours. Operator placed ice, **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 4/12/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 11/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-13-5:Intermediate - Proof of required state approved employee training not available 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 11/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
Food safety inspection conducted on 1/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/9/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice, never reached 165F within 2 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef empanadas 50F, inside stand up cooler from 1 hr prior.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cooked rice, reheating inside crock pot more than 2 hrs, 90F. Advised operator to reheat on stove for rapid kill step required on reheating cooked food that has cooled down.
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. -roast thermometer without full range
Food safety inspection conducted on 9/9/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).