CAFE TABERNA INC
7939 W 28 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/6/2025
High Priority
3
Intermediate
4
Basic
6
Total
13
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. Observed interior of microwave soiled. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving above the reach in cooler at cook line soiled. Observed exterior of the reach in cooler located at cook line soiled with old food stains. Observed hood filters with heavy grease buildup.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler located across from the oven at cook line.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed under the preparation table at cook line.
- 41-22-4:High Priority - Medicine not labeled properly. Observed degreaser in a pray bottle not labeled. Operator labeled it on site. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw steak stored over cooked pork tamales. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in the reach in cooler at cook line observed cut tomatoes (50F - Cold Holding); cut lettuce (50F - Cold Holding), as per cook less than 2 hours. Operator decided to discard food. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed interior of the hand wash sink soiled with old food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sink, hand wash sink at cook line.
Food safety inspection conducted on 3/6/2025 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 1/28/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe under counter reach in cooler located at cook line in disrepair not maintaining food at proper temperature, observed reach in cooler internal temperature about 50F. **Warning** - From follow-up inspection 2025-01-28: During the callback observed reach in cooler internal temperature still about 50F. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Storage under a small table bellow the grill with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-28: **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. In the reach in cooler located at the cook line cut tomatoes (50 F - Cold Holding); micro greens (58F - Cold Holding); raw shell eggs (50 F - Cold Holding); sausage (50 F - Cold Holding); Dairy (60 F - Cold Holding); raw bacon (59F - Cold Holding); mashed potatoes (50 F - Cold Holding), as per cook he transferred all these food items to the cooler less than 1 hour ago. Employee started to transfer food to another working cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-28: Observed at reach in cooler at cook line ham 51F, raw bacon 49F, cheese 50F. **Admin Complaint**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-01-28: Manager no proof of manager certification. **Admin Complaint**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-28: Not available. **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lazaro Gutierrez, working for over over with no proof of training. **Warning** - From follow-up inspection 2025-01-28: Not available at the time of inspection. **Admin Complaint**
Food safety inspection conducted on 1/28/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 9/19/2024
High Priority
5
Intermediate
5
Basic
13
Total
23
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine Located at front counter. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area. **Repeat Violation** **Warning**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe under counter reach in cooler located at cook line in disrepair not maintaining food at proper temperature, observed reach in cooler internal temperature about 50F. **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at cook line in standing water at 109F. **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven interior with heavy grease buildup. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen and bar area. Printed hand wash sign, employee posted it on site. **Corrected On-Site** **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove with heavy grease buildup, stove located in the cook line. **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located at cook line. **Warning**
- 54-01-5:Basic - Smoking or vaping in an enclosed indoor workplace. Observed employee vaping at bar area front counter. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed under-counter reach in cooler located at cook line with Standing water in bottom of reach-in-cooler. **Warning**
- 14-33-4:Basic - Storage under a small table bellow the grill with rust that has pitted the surface. **Warning**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed under-counter reach in cooler located at cook line leaking water. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the kitchen door entrance observed Raw Philly steak stored over bread. **Warning**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef patty stored over mango pulp and raw fish, in the reach in freezer located in the kitchen. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at the cook line cut tomatoes (50 F - Cold Holding); micro greens (58F - Cold Holding); raw shell eggs (50 F - Cold Holding); sausage (50 F - Cold Holding); Dairy (60 F - Cold Holding); raw bacon (59F - Cold Holding); mashed potatoes (50 F - Cold Holding), as per cook he transferred all these food items to the cooler less than 1 hour ago. Employee started to transfer food to another working cooler. **Corrective Action Taken** **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. On the flat grill observed sauté onions (119F - Hot Holding), as per cook held less than 1 hour, employee discarded food item on site. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored.observed QT sanitizer stored on food storage shelves at cook line, employee removed it. **Corrected On-Site** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a cutting board stored on the hand wash sink located in the kitchen. **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located in the kitchen. **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lazaro Gutierrez, working for over over with no proof of training. **Warning**
Food safety inspection conducted on 9/19/2024 revealed 23 total violations (5 high priority, 5 intermediate, 13 basic).
Inspection on 9/19/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed Reach cooler middle door in disrepair, cooler located in front of the stove in the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in the cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork bacon stored over flans in the walk in cooler. Observed in the reach in cooler located next to the prep table in in the kitchen raw chicken stored over bread. **Warning** - From follow-up inspection 2024-09-19: **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. In the reach in cooler located in the cook line observed cut tomatoes (48F - Cold Holding); cheese (50F - Cold Holding), as per employee for less than 4 hours, employee added ice under the food products to rapidly cool down. **Warning** - From follow-up inspection 2024-09-19: In the reach in cooler located at cook line observed cheese 50F, sausage 48F, as per cook food was transferred to this cooler less than 2 hours ago. **Time Extended**
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Observed QT sanitizer tables stored on the food storage shelf behind the reach in cooler in the kitchen. Employee removed it on site. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-19: Not set up during the inspection. **Time Extended**
Food safety inspection conducted on 9/19/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).