RESTAURANT EL TROVADOR #2
1657 NE 8 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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).