ESPERANZA
2441 NW 43 ST STE 13
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification. **Warning** - From follow-up inspection 2025-04-09: No change. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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 of employee training. **Warning** - From follow-up inspection 2025-04-09: No change. **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
4
Intermediate
10
Basic
15
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop Caesar dressing on cook line. Manager removed scoop from dressing. **Corrected On-Site**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
- 29-18-4:Basic - Drain cover(s) missing. Floor drain in dish area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Manager removed drink during inspection. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Container of pork stored on floor in walk-in cooler. Case of soda on floor in wait station. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in wine storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in cooler across from back door. Door for cook line reach-in freezer. **Repeat Violation**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Label attached to cut avocado in cook line reach-in cooler. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters in wait station not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in prep sink next to kitchen hand washing sink. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers stored on shelf above reach-in cooler across from back door.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling pans of food on cook line without washing hands. Manager had employee wash hands to continue working. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over juice in dry storage reach-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: butter (51F,50F - Cold Holding). Manager stated pans of butter were placed in cooler one hour prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored in kitchen prep sink next to thawing fish. Manager removed bottle of bleach during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen prep sink. Employee removed spoon during inspection. **Corrected On-Site** **Repeat Violation**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kits available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line.
- 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 of employee training. **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. No proof of employee being informed of their reporting responsibilities.
- 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. Lemon cream cheese stored in dry storage reach-in cooler. Manager stated cream cheese was prepared two days earlier. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles throughout the kitchen. **Repeat Violation**
Food safety inspection conducted on 2/5/2025 revealed 29 total violations (4 high priority, 10 intermediate, 15 basic).
Inspection on 7/8/2024
High Priority
4
Intermediate
4
Basic
13
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to the office.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen floor in front of back door.
- 08B-38-4:Basic - Food stored on floor. Container of margarine and cooking oil stored on kitchen floor. Soda boxes stored on floor in hallway next to wait station.
- 36-24-5:Basic - Hole in or other damage to wall. Corner of wall between hallway and wait station.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in dry storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on cook line stored in standing water, 89F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of wait station soda machine. Back of wait station tea machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in kitchen reach-in cooler in front of pass through window.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in wait station.
- 08B-12-5:Basic - Stored food not covered. Cakes stored in wait station freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen hand washing sink. Employee placed shrimp in walk-in cooler to continue thawing. **Corrected On-Site**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled clean dishes then proceeded to handle clean dishes in dish area.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three components sink, 50 ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (45F,44F - Cold Holding). Employee stated cheese placed in cooler 2 hours prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over prep sink next to kitchen hand washing sink. Manager removed sanitizer. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen prep table. Blade of can opener on prep table in dish area. Soda gun in bar area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bag of shrimp stored in kitchen hand washing sink. Employee removed shrimp from hand washing sink. Employee dumped ice in wait station hand washing sink.
- 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. Créme brulee stored in cook line reach-in cooler. Employee stated item was prepared on 7/6.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area.
Food safety inspection conducted on 7/8/2024 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).