LOS COMPADRES MEXICAN GRILL
724 US HWY 41
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelf of prep table near cookline with dishes stored on top.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table at cookline directly beside single-use foil containers and beside steam table. Employee removed drink from table during this inspection. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. Dumpster lid left open.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Sliced avocado in reach-in cooler still has sticker attached. Stickers must be removed when washing.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine 0ppm. Dish machine has been in-use today. Chlorine sanitizer empty. Manager changed sanitizer and primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes washed today. **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline placed tortillas in a foam takeout container with bare hands. Inspector stopped employee and had employee place tortillas back on grill. Employee heated tortillas to 149F, then washed hands and put in gloves to continue handling foods. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw beef stored in direct contact with grocery bag inside walk-in cooler.
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager in charge, Yuri Reyes, has no proof of certified food manager training. Manager only has food handler training. Yuri Reyes stated she has been a manager for more than 30 days.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice and drink cup down inside handwash sink in server station.
- 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/ Four employees working in restaurant cooking and serving food without a certified food manager present.
- 31B-02-4:Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign at handwash sink in server station. 2. No handwash sign at handwash sink in bar area. 3. No towels at handwash sink at cookline.
Food safety inspection conducted on 12/13/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).