DirtyFLRestaurant Inspection Data

EL DORADO MEXICAN RESTAURANT LLC

4005 SW 40 BLVD

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8841319

  • 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed: the walk-in freezer door only attached by 1 hinge. - From follow-up inspection 2024-07-26: No change **Time Extended** - From follow-up inspection 2024-08-01: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup/pad formed on the back of the condenser coils and the drain pan for the walk-in cooler. - From follow-up inspection 2024-07-26: No change **Time Extended** - From follow-up inspection 2024-08-01: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, in the first flip top reach-in cooler table: cut tomato (50F - Cold Holding); cut leafy greens (50F - Cold Holding); sour cream (46F - Cold Holding) Warning - From follow-up inspection 2024-07-26: Cut tomato 51-55 Cut leafy greens 59 Sour cream 47 Admin Complaint - From follow-up inspection 2024-08-01: Lettuce 47, tomatoes 51. Admin Complaint

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8838808

  • 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed: the walk-in freezer door only attached by 1 hinge. - From follow-up inspection 2024-07-26: No change **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup/pad formed on the back of the condenser coils and the drain pan for the walk-in cooler. - From follow-up inspection 2024-07-26: No change **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed: the license expired on 6-1-2024. - From follow-up inspection 2024-07-26: No Change, **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, in the first flip top reach-in cooler table: cut tomato (50F - Cold Holding); cut leafy greens (50F - Cold Holding); sour cream (46F - Cold Holding) Warning - From follow-up inspection 2024-07-26: Cut tomato 51-55 Cut leafy greens 59 Sour cream 47 Admin Complaint

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8790581

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on a shelf over the cook line.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed: the walk-in freezer door only attached by 1 hinge.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor of the walk-in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of chicken and cheese on the floor of the walk-in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup/pad formed on the back of the condenser coils and the drain pan for the walk-in cooler.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: the sugar scoop handle touching sugar.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed: the ice scoop stored on an unclean lid next to the ice maker.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Ibuprofen stored on a shelf over the cook line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed: the license expired on 6-1-2024.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: shrimp stored under raw beef in the cook line reach-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, in the first flip top reach-in cooler table: cut tomato (50F - Cold Holding); cut leafy greens (50F - Cold Holding); sour cream (46F - Cold Holding) Warning
  • 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: on the cook line: Cook line hot hold ; rice (119F - Hot Holding); queso on the stove (129F - Hot Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the Diet Coke diffuser had build up. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed: a garbage can stored in front of the first hand wash sink at the cook line. This was moved. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: the first hand wash sink at the cook line had a funnel in it. This was removed. ALSO, the second hand wash sink on the cook line had a lid and scrub pad in it. **Corrective Action Taken**
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some dates of birth are missing.

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8454309

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: purses stored over to go plates in the wait station/to go area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine has an accumulation of debris.
  • 08B-12-5:Basic - Stored food not covered. Observed stored food not covered in the walk-in cooler, below 41F. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers stored in the cook line flip top. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of Mexican Salsa with a heavy dent on the side.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed: a white bag with red print used to scoop dough batter in the cook line 2 door reach-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: in the cook line 2 door reach-in cooler, raw eggs over cooked pork. The eggs were moved below. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back wait station, the soda nozzles have an accumulation of debris/buildup.
  • 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/ Observed: 4 + staff involved with food and clean dishes, no Certified Food Manager present.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed: lack of soap, Paper towels and sign at the hand wash sink at the beginning of the cook line. ALSO, at the second wait station, no sign.
  • 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. Observed only 1 current employee certificate.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water at the second hand wash sink at the cook line is not available due to being diverted to a hose.

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8454141

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-23. - From follow-up inspection 2023-07-27: No change, the 850 487 1395 was called, never got to speak to someone to pay **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line guacamole 47F, salsa 45F, these were placed in the 2 door and iced bagged. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-07-27: Salsa 47 Guacamole 47 Ice bags added, time/temperature control for safety food moving to the next working reach-in cooler Admin Complaint **Corrective Action Taken**

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8389003

  • 33-16-4:Basic - Open dumpster lid. Observed: the dumpster lid is open. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed cold held food uncovered in the walk-in cooler and walk-in freezer. Staff went to wrap each pan. Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers, on the cook line with prepped onions. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-23.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed: in the 2 door reach-in cooler at the cook line, raw fish over shred cheese. The fish was moved below. Corrected On-Site Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed: cracked egg in the 2 door reach-in cooler on the cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line guacamole 47F, salsa 45F, these were placed in the 2 door and iced bagged. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 gravy 111F, and sauce 117F, on the cook line Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a basket and spoon in the cook line hand wash sink. These were removed. Corrected On-Site