XPLOSION CAFE
2601 W 76 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the prep table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. **Repeat Violation**
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wc stored on prep table at cook line
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed in the reach in freezer at cook line raw pork stored in direct contact with thank you bags.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed in reach in cooler located at cook line raw chicken, raw steak and raw beef stored over unwashed vegetables.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the prep table at cook line cooked potatoes (62F - Cold Holding), as per cook out side of cooler for less than 1 hour. Operator transferred food back in the reach in cooler to rapidly cool. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plates stored in the hand wash sink at cook line. Operator removed them. **Corrected On-Site**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed interior of microwave with rust, microwave located on a shelf above the three compartment sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing windex not labeled. Operator labeled it on site. **Corrected On-Site**
Food safety inspection conducted on 2/4/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 10/7/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
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 a pair of women's shoes stored in the dry storage closet located by the hand wash sink at kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice scoop handle touching ice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 102F.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with some old food splash on the ceiling of microwave. Observed interior of oven located in the kitchen with old grease buildup.
- 22-16-4:Basic - Reach-in cooler shelves have accumulation of soil residues, cooler located across from oven at kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from oven at kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the upright reach in cooler in the kitchen observed raw chicken, raw steak stored over unwashed fruits and vegetables. Employee rearranged raw food products in the refrigerator. **Corrected On-Site**
- 03A-20-4:High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temp on prep table at kitchen next to the three compartment sink, employee stated eggs were stored out of temperature control less than 3 hours ago. Employee returned eggs back to the cooler to rapidly cool. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside the oven observed cooked pork stew (112F - Hot Holding), as per employee for less than 1 hour. Instructed employee to reheat food. **Corrective Action Taken**
- 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 chunks stored in a container not date marked, as per employee food was prepared since Friday.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Suraima Mendez, Hanny Fleitas on 08/30/24.
Food safety inspection conducted on 10/7/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).