QUE XBOCAO

Name: QUE XBOCAO
Address: 345 E 49 ST, HIALEAH, FL, 33013, US
Rating: 3.8

345 E 49 ST

★★★½☆ (3.8/5)

Based on 4 health inspection reports

All Inspection Reports

50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation
22-12-5:High Priority - Metal stem-type thermometer soiled. Observed thermometer soiled food stains.

50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
51-13-4:Basic - No Heimlich maneuver/choking sign posted.
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.

Inspection #: Visit ID: 8522009

50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed no license numbers affixed on the side of the truck.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container and spoon stored inside hand washing sink. Manager removed items from inside hand wash sink.

Inspection #: Visit ID: 8499418

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Wrong sign, provided hand wash sign to operator via email.
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.
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.