RESTAURANT EL TROVADOR #2
1657 NE 8 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
5
Intermediate
2
Basic
5
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on rice container at cook line. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers by dry storage.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork on reach in cooler at cook line.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, employee moved eggs to reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (58F - Cold Holding) on preparation table at cook line, as per employee approximately 1 hour, employee moved cheese to walk in cooler. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line, employee add more water to solution.Sanitizer Bucket (Chlorine 100ppm) 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.
- 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 not date marked on reach in cooler at cook line, as per employee from previous day.
Food safety inspection conducted on 1/21/2025 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees bathroom by kitchen area. - From follow-up inspection 2024-07-26: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at kitchen area. - From follow-up inspection 2024-07-26: Still observed. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. - From follow-up inspection 2024-07-26: **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. - From follow-up inspection 2024-07-26: Still observed. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-07-26: **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 7/25/2024
High Priority
4
Intermediate
3
Basic
18
Total
25
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees bathroom by kitchen area.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside cooked seafood container at walk in cooler. Corrected On-Site Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at kitchen area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed on employees bathroom.
- 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 personal bag, personal phone and speaker next to utensils on preparation table.
- 14-11-5:Basic - Equipment in poor repair. Observed broken door on reach in cooler at kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed rice container stored on floor at kitchen area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container by dry storage area. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit next to cook line at kitchen area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed cooked yuca, coleslaw and cooked plantain containers not covered at walk in cooler.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed by dry storage area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken stored above beer bottles at walk in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above unwashed limes on shelves at walk in cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked yuca on shelves at walk in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked plantain (52F - Cold Holding); raw steak (51F - Cold Holding); sausage (51F - Cold Holding); cut onions (49F - Cold Holding); cooked chicken (49F - Cold Holding); shredded cheese (49F - Cold Holding) inside reach in cooler next to cook line. As per employee less than 2 hours. Employee start moving all food from reach in cooler during inspection. **Corrective Action Taken**
- 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. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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 black beans not date marked inside walk in cooler, as per employee from previous day.
Food safety inspection conducted on 7/25/2024 revealed 25 total violations (4 high priority, 3 intermediate, 18 basic).
Inspection on 3/19/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door. Also needs to repair screen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) inside 3 compartment sink. Pork was moved to walk in cooler. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice being stored on nonfood grade bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked yucas inside reach in cooler at cook line. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade spicy sauce dated on 03/06 in walk in cooler. Employee discarded. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per employee less than 1 hour. Eggs was moved to reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken/cheese mix (53F - Cold Holding) at cook line, as per employee less than 2 hours. Mix was moved to walk in cooler. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm) 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to 3 compartment sink. Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed entrance door to bathrooms. Warning - From follow-up inspection 2023-10-05: Observed bathroom entrance door not self closing. **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the back of the kitchen. Warning - From follow-up inspection 2023-10-05: Observed mops not hanging dry. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area. Warning - From follow-up inspection 2023-10-05: Observed wet wiping cloths throughout kitchen area. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris in slicer, located in preparation table next to dry storage. Warning - From follow-up inspection 2023-10-05: Observed slicer still soiled **Time Extended**
Food safety inspection conducted on 10/5/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/28/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed entrance door to bathrooms. Warning
- 08B-38-4:Basic - Food stored on floor. Observed vinegar case stored on floor at dry storage area, employee rearranged properly during inspection. Corrected On-Site Warning
- 36-24-5:Basic - Hole in or other damage to wall. Observed missing wall tiles in hallway of employee bathroom. As per operator wall is being repair. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the back of the kitchen. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area. Warning
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans and cheese (47F - Cold Holding); cheese and pork (46F - Cold Holding) inside walk-in cooler, as per operator less than 1 hours. Employee moved to walk-in freezer to cool down temperature. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris in slicer, located in preparation table next to dry storage. Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed in employee bathroom located at the back of the kitchen. Also at the front counter next to ice machine. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Warning
Food safety inspection conducted on 9/28/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).