LA BODEGUITA RESTAURANT
2005 W 4 AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 4/9/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bags of onions Kitchen floor.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most employees hand sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like Substance walk in cooler doors
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 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. 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.
Food safety inspection conducted on 4/9/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 4/5/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Observed ice buildup in reach-in freezer. Warning - From follow-up inspection 2024-04-05: Observed ice buildup in reach-in freezer. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-04-05: Walk-in cooler interior/shelves have accumulation of soil residues. **Time Extended**
Food safety inspection conducted on 4/5/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/18/2024
High Priority
6
Intermediate
4
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used as a scoop inside the beans and rice container by the walk in cooler. Operator removed bowls. Corrected On-Site Warning
- 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. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed 10/01/22 license expire. Warning
- 08B-38-4:Basic - Food stored on floor. Observed a plastic bucket of sangria stored on the floor at the front counter. Operator stored correctly. Corrected On-Site Warning
- 14-69-4:Basic - Observed ice buildup in reach-in freezer. Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed vacuum package chicken and cooked rabo ensedido with no date labels in the walk in cooler. Warning
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping his hands on his apron and wiping a used knife and placing the knife back to a clean rack without washing rinsing and sanitizing. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee pealing and cut raw carrots and placed onto a customer plate. Educated employee that he is needed to wear gloves at all times when preparing ready to eat foods. Employee washed his hands properly and placed new gloves. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed tamales touching a thank you bag in the reach in freezer. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in the walk in cooler.operator stored properly. Corrected On-Site 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. Observed caldo de pollo (119F - Hot Holding); fish soup (134F - Hot Holding) on top of the kitchen stove. Operator turned on the pilot to reheat items. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle next to plates at the front counter. Operator placed properly. Warning
- 03G-35-5:Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first. Observed vacuum package chicken and cooked rabo ensedido with no date labels in the walk in cooler. 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. Emailed form to operator. 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. Observed crema catalana in portion cups with no date label. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle at the front counter with no name label. Warning
Food safety inspection conducted on 1/18/2024 revealed 17 total violations (6 high priority, 4 intermediate, 7 basic).