DirtyFLRestaurant Inspection Data

CAFETERIA RAUL

1800 PALM AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-03-27: **Time Extended**
  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-03-27: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-03-27: Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**

Inspection Date: 1/23/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 08B-38-4:Basic - Food stored on floor. Observed 1 case of oranges stored on the floor at the front counter.
  • 14-69-4:Basic - Ice buildup in reach-in freezer, located at cooking line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked ham stored in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee touching dirty surfaces and then handling container to go without changing gloves. Discussed and coached employee in proper methods.
  • 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. Observed Laura.
  • 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. Observed employee Lissette without proof of Food Employee Reporting Agreement. Discussed with employee and provided email form.
  • 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 Martha food handler training certification expired 9/01/23.

Inspection Date: 7/11/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed men's bathroom has a hole in the ceiling.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at preparation area.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container with oil stored on the floor near the hand sink.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues, located at front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef stored inside sink, located at cooking area. Discussed and coached employee in proper methods.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container with oil stored in front of the hand sink, located at cooking line.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink, located at cooking line.

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8592248

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Customer bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink soiled.
  • 33-16-4:Basic - Open dumpster lid.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8381345

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling showing water damage at the cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt, container.
  • 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. Observed cooked ground beef (55°F/53°F - Cooling) inside reach in cooler from the day before as per operator.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (55°F/53°F - Cooling) inside reach in cooler from the day before as per operator.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands on three compartment sink.

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Last Enriched At: 5/14/2025
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