ELBA
250 S E 6TH AVE, FORT LAUDERDALE 33301
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 5/14/2025
Inspection #: Visit ID: 10799600
- 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-14: Observed same. **Time Extended**
Inspection Date: 3/14/2025
Inspection #: Visit ID: 10721203
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cookline drawers, 9 - 4 ounce packs tuna still in vacuum, per operator placed in unit yesterday. See stop sale. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 79F. Operator removed. Corrected On-Site Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cookline - drawers - reduced oxygen packed cooked pork, per operator cooked and vacuum sealed 5 days ago. See stop sale. Warning
- 12A-16-4:High Priority - Employee put on gloves and began working with food, without first washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cookline drawers, 9 - 4 ounce packs tuna still in vacuum, per operator placed in unit yesterday. See stop sale. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cookline - drawers - reduced oxygen packed cooked pork, per operator cooked and vacuum sealed 5 days ago. See stop sale. Warning
- 08A-05-6:High Priority - Walk in cooler - Raw shell eggs stored over ready-to-eat sauces. Operator stored all items properly. Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. PIC - Cyril Rolland. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced. Corrected On-Site Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
- 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum sealing cooked pork and cooked lamb. Warning
- 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. Warning
Inspection Date: 11/15/2024
Inspection #: Visit ID: 8621013
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.