LA BODEGUITA RESTAURANT
2005 W 4 AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/20/2025
High Priority
2
Intermediate
6
Basic
9
Total
17
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Book bag, kitchen food, preparation area.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of Plantain in kitchen floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food debris on kitchen s shelves, top surface.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen shrimp being thawed in room temperature, food Preparation area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Kitchen cook, wiping his hand with dirty apron, then engaging in food preparation.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed employee handwashing sink blocked by garbage can.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 2/20/2025 revealed 17 total violations (2 high priority, 6 intermediate, 9 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled.
- 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues, located at prep area.
Food safety inspection conducted on 7/15/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).