DirtyFLRestaurant Inspection Data

CHIVIO LINIERO

CHIVIO LINIERO has 4 health inspections on file for its GREEN ACRES location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.

4944 10 AVE N

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10777392

  • N/A:No Violations Were Observed

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10776303

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. Warning - From follow-up inspection 2025-02-11: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked beans 47F (Cold Holding) per operator beans not portioned or prepared today beans removed from reach in cooler and placed into walk in cooler last night. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-11: In walk in cooler cooked beans 47F (Cold Holding) per operator beans not portioned or prepared today beans removed from reach in cooler and placed into walk in cooler last night. See stop sale. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-11: At cook-line on shelf cooked cassava (84F Hot Holding) per operator cooked approximately 30 minutes ago operator moved back to fryer to reheat to 165F+Admin Complaint Admin Complaint **Corrective Action Taken**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator Warning - From follow-up inspection 2025-02-11: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-11: In flip top cooler Cheese (50F Cooling) At 1:40 since 12:00 to 51F at 2:05, Cooked, portioned Butter (55F Cooling) at 1:40 since 12:00 to 53F at 2:05. At this current rate of cooling products will not reach 41F within 4 hours. Operator moved to walk in cooler. Admin Complaint **Corrective Action Taken**
  • 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. Warning - From follow-up inspection 2025-02-11: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly. Corrected On-Site Warning - From follow-up inspection 2025-02-11: In walk in cooler house made butter corn sauce not date marked per operator product prepared yesterday morning. Discussed date marking with operator who added corrected date mark. Admin Complaint Corrected On-Site

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8898071

  • 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. In flip top cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on shelving chicken soup (93F - Cooling)at 3:20 since 10:00. Per operator product prepared this morning and cooling since approximately 10:00. Product never reached 70F within 2 hours see stop sale. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle a pot of meat. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 2 live flies in kitchen landing on shelf's with clean plates discussed with operator who killed flies and clean and sanitize areas. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic wrap stored over bags of veggies. Discussed with operator who corrected storage. Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler house made fresh garlic and oil sauce date marked 1/18 per operator products prepared on 1/18/25 and left in walk in cooler until used see stop sale. Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled customer plate placing into dish return area and without washing hands employee grabbed a clean plate of food to take to another customer. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler ham (56F - Cooling) at 3:35 since 11:45 to 55F at 4:05; sliced cheese (55F - Cooling) at 3:35 since 11:45 to 56F at 4:05 ; sausage links (55F - Cooling) at 3:35 since 11:45 to 47F at 4:05 at this current rate of cooling product never reached 41F within 4 hours see stop sale. 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. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table. **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In kitchen hand washing sink at cook line used to store dirty dishes operator removed. Corrected On-Site 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. Warning
  • 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. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly. Corrected On-Site Warning

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8890896

  • 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. I emailed operator.