RESTAURANT UNIVERSAL DEL PUEBLO
300 W 21 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves at walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food safety inspection conducted on 1/24/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/5/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the sugar
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 33-16-4:Basic - Open dumpster lid.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef stored inside reach in freezer, located at cooking line. Employee removed items and placed them correctly.
Food safety inspection conducted on 8/5/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 4/1/2024
High Priority
1
Intermediate
5
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Under kitchen equipment.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed raw chicken (58/55F - Cooling) with more than 4 hours as per operator, located inside walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Operator printed out agreement and employees signed during inspection. Corrected On-Site
- 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 name Diama with more than 2 months of hired.
Food safety inspection conducted on 4/1/2024 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 12/1/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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 cell phone on preparation table, operator properly stored it. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water, operator open the cold running water. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink set up with chlorine sanitation solutions of 200 ppm. Operator add water, recheck 100 ppm. Corrected On-Site
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 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 white rice (100°F - Hot Holding) on top of preparation table, for less than 4 hours as per operator. Operator reheated at 165°F. 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. Emailed form to operator. Form was printed and posted. Corrected On-Site
- 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. Emailed form to operator, form was printed and signed by employees. Corrected On-Site
Food safety inspection conducted on 12/1/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).