EL SARTEN RESTAURANT & LOUNGE
5904 W 20 AVE
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
4
Intermediate
2
Basic
6
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed microwave interior soiled. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar area. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at dishwashing area. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 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 in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food. Corrected On-Site Warning
- 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 chicken stored over fresh garlic in oil. Observed in the walk in cooler raw chicken stored over fresh garlic in oil. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the oven at cook line roasted pork (89 F - Cooling), as per cook pork was left cooling from the night before. Operator discarded food. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at cook line in a double insert observed raw chicken (50 F - Cold Holding), as per operator just placed in unit. Operator removed it on site and placed it inside the cooler to rapidly cool. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. No proof of training for all employees working over 60 days, Yaneisy Marrero, Talia Garcia, Carlos Martinez.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.
Food safety inspection conducted on 3/10/2025 revealed 13 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 8/14/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-08-14: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed more than 4 employees engaged in food preparation with no manager present. Warning - From follow-up inspection 2024-08-14: **Time Extended**
Food safety inspection conducted on 8/14/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/12/2024
High Priority
4
Intermediate
3
Basic
8
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored over preparation table by the walk in cooler. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed Fly sticky tape hanging over food preparation table by the walk in cooler. Employee removed it on site. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar area observed scoop handle touching ice. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line soiled, observed microwave stored over prep cooler at cook line interior soiled, Warning
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line water slaw draining. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in a large bucket in standing water. Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Observed ibuprofen bottle stored on food storage shelf above the preparation table by the walk in cooler. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over cheese. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed chicken soup (47F - Cold Holding); raw pork (46F - Cold Holding); cooked rice (51F - Cold Holding); ham (51F - Cold Holding), as per chef stored back in the walk in cooler for less than for hours, he also stated that food was outside the cooler under preparation, also observed breaded fish (70 F - Cold Holding); pork fajitas (75F - Hot Holding), as per cook out of temperature less than 4 hours, employee placed food back in refrigerated drawers to rapidly cool down. Repeat Violation 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. At cook line observed cooked cassava (105F - Hot Holding), as per employee for less than 4 hours, employee reheating food, also at cook line observed cooked vegetables (87F - Hot Holding), as per chef for less than 4 hours employee removed food to reheat, in the steam table at kitchen observed Shredded beef (130 F - Hot Holding); booked beef (127F - Hot Holding), as per chef for less than 4 hours, employee reheating food, at front counter observed french fries (99 F - Hot Holding); pulled pork (120F - Hot Holding), as per cook for less than 4 hours, employee reheating food. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, at front counter observed soda gas n soiled. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink at cook line-potato skin. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed more than 4 employees engaged in food preparation with no manager present. Warning
Food safety inspection conducted on 8/12/2024 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 8/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-04-02: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks across from cook line. - From follow-up inspection 2024-04-02: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled locate by walk in cooler. Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hansink soiled at entrance of kitchen. Observed shelves by 3 compartment sink soiled. Observed Fan guard soiled at walk in cooler. - From follow-up inspection 2024-04-02: Observed shelves by 3 compartment sink soiled. Observed Fan guard soiled at walk in cooler. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler. - From follow-up inspection 2024-04-02: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth not stored in sanitizing solution at preparation table across cook line. - From follow-up inspection 2024-04-02: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 4/1/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container by walk-in cooler.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks across from cook line.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed handle missing at handsink by the cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed Standing water by 3 compartment sink.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled locate by walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hansink soiled at entrance of kitchen. Observed shelves by 3 compartment sink soiled. Observed Fan guard soiled at walk in cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth not stored in sanitizing solution at preparation table across cook line.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed at buffet line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (52F - Cold Holding); ham (63F - Cold Holding); fish soup (56F - Cold Holding); shredded chicken (49F - Cold Holding) all cold holding at walk in cooler. As per chef since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (52F - Cold Holding); ham (63F - Cold Holding); fish soup (56F - Cold Holding); shredded chicken (49F - Cold Holding) all cold holding at walk in cooler. As per chef since previous day. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. 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. Observed cooked pork and ceviche with no date marked at walk in cooler, as per chef for more than 24 hours.
Food safety inspection conducted on 4/1/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 12/1/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-12-01: Observed **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Employees Jorge Ruiz, Kevin Gorrita, Jorge Perez, Naiby de la Rosa. Warning - From follow-up inspection 2023-12-01: **Time Extended**
Food safety inspection conducted on 12/1/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
2
Intermediate
6
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee removed it. Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with grease old accumulation, oven located by the walk in cooler area. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut cabbage (49F - Cold Holding); Raw pork (50F - Cold Holding); raw chicken (52F - Cold Holding); ham (52F - Cold Holding); cheese (53F - Cold Holding); ham (51F - Cold Holding); cooked rice (56F - Cold Holding), manager states that the walk in cooler was opened for a long period of time, he started that they we're organizing and cleaning in the walk in cooler. Instructed the manager to maintain the walk in cooler door closed to bring the temperature down and also intruded manager to monitor unit temperature In the reach in cooler observed cheese (70 F - Cold Holding); ham (69F - Cold Holding), as per manager for less than 3 hours, manager lowered the unit temperature to rapidly cool. **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. Stored on the flat grill observed cooked pork (99 F - Hot Holding), as per chef for less than 4 hours, employee reheating food on site. In the steam table located in the cook line observed cooked fish (109F - Hot Holding); cooked rice (120 F - Hot Holding); Cuban mojito (110 F - Hot Holding); cooked yellow rice (108F - Hot Holding), chef stated that these food items were stored in this unit for less than 4 hours. Employee reheating the food on site. **Corrective Action Taken** Warning
- 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. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a pot stored in the hand sink located in the cook line. Warning
- 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. No paper towel in the hand sink located in the cook line. 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. Warning
- 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. Employees Jorge Ruiz, Kevin Gorrita, Jorge Perez, Naiby de la Rosa. Warning
Food safety inspection conducted on 10/12/2023 revealed 12 total violations (2 high priority, 6 intermediate, 4 basic).