LA PASADITA
4126 NW 6 ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
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 4/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-18: Dish machine, 0 ppm. **Admin Complaint**
- 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 2025-02-18: 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 2025-02-18: No change. **Time Extended**
Food safety inspection conducted on 2/18/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 2/10/2025
High Priority
8
Intermediate
7
Basic
12
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above soda box station in kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles dusty throughout the kitchen.
- 35A-03-4:Basic - Dead roaches on premises. Observed six dead roaches on glue trap next to reach-in freezer in dry storage area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on cases of cooking oil on shelf across from kitchen ice machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on kitchen ice machine. Employee removed scoop and returned scoop to dish area. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee moved tongs to top of oven. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Tomatillo sauce in reach-in cooler across from walk-in freezer. Manager placed cover on sauce. **Corrected On-Site** **Repeat Violation**
- 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Toilet in restroom across from dining drink area.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood on shelf across from ice machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food on cook line. Spray bottle of oil on cook line. **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork in reach-in cooler across from dish machine: pork (52F - Cooling). Employee stated pork cooked the previous day.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked pork in reach-in cooler across from dish machine: pork (52F - Cooling). Employee stated pork cooked the previous day.
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Milk stored in reach-in cooler across from kitchen ice machine dated 1/27/2025.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. **Repeat Violation** **Admin Complaint**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Flan stored in reach-in cooler across from kitchen ice machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese sauce in reach-in cooler across from dish machine. Manager moved cheese to another area of reach-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of gas stored next to bins of beans in back of kitchen. Employee removed container of gas during inspection. **Corrected On-Site**
- 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. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in cooler and steam table. Microwave on shelf above cook line reach-in cooler. **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**
- 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 employees have been informed of their reporting responsibilities. **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. Cut tomatoes stored in reach-in cooler next to back door. Manager stated tomatoes prepared two days earlier.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room area.
Food safety inspection conducted on 2/10/2025 revealed 27 total violations (8 high priority, 7 intermediate, 12 basic).
Inspection on 9/16/2024
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 9/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/9/2024
High Priority
5
Intermediate
10
Basic
15
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to scoop spices on cook line.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelf across from kitchen reach-in freezer. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dish area dusty. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from dish machine. Manager removed drink from prep table. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in dining room wait station.
- 14-11-5:Basic - Equipment in poor repair. Gasket of reach-in cooler across from kitchen ice machine.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 36-24-5:Basic - Hole in or other damage to wall. Wall tiles missing behind dish machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cook line reach-in cooler and prep table.
- 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. Handle of scoop touching beans stored in barrels across from back door. Manager placed scoops in beans properly. **Corrected On-Site**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in kitchen across from dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of kitchen reach-in coolers. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Beef and pork stored in reach-in cooler across from dish machine.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of dirty water next to kitchen ice machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of spice on cook line.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to prep sink, 0 ppm. **Warning**
- 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 from dining area and began putting away clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024. **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler across from dish machine. Manager placed raw chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of great stuff stored next to spices on prep table across from dish machine. Manager removed container of great stuff. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler in storage area reading 50F, actual temperature is 39F. **Repeat Violation**
- 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. Blade of can opener on kitchen prep table. Cutting boards on reach-in cooler across from cook line. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in cook line hand washing sink. Pan stored in hand washing sink next to back door.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
- 51-12-5:Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a dish machine and removed their three compartment sink from dish area. **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. Five of nine employees missing proof of their reporting responsibilities.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Employee probe thermometer reading 48F when calibrated. Employee calibrated thermometer, thermometer reading 32F when calibrated. **Corrected On-Site**
- 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. Establishment has training for four employees, manager stated the establishment employs nine employees. **Repeat Violation** **Admin Complaint**
- 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. Pan of flan stored in reach-in cooler across from kitchen ice machine. Manager stated flan prepared the previous morning. Manager placed proper date mark on flan. **Corrected On-Site**
Food safety inspection conducted on 9/9/2024 revealed 30 total violations (5 high priority, 10 intermediate, 15 basic).