EL PRIMO RESTAURANT & GROCERY
11925 BEACH BLVD UNIT 205-206
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Sealed Pans of food stored on floor never bottom shelf in walk in freezer. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. **Repeat Violation**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) observed tube not fully in container. Operator adjusted tube and bucket and remade solution and retested at 100ppm **Corrected On-Site** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cheese in reach-in cooler on cook line. Operator removed shelled eggs to properly store. **Corrected On-Site** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink used to store containers. Operator removed containers from hand wash sink. **Corrected On-Site**
Food safety inspection conducted on 1/30/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice in dry food storage area. Operator removed cup from rice. **Corrected On-Site**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelving that is used to store food in walk-in-cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Portable green cutting boards on cookline have grooves/ cut marks and no longer cleanable.Operator discarded portable cutting boards during this inspection. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Two buckets of lard/ shortening stored on floor adjacent to dishwashing machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler and walk in freezer soiled. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink behind front deli case out of order/ in disrepair. Operator has Bag over faucet. **Corrective Action Taken** **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box with individually wrapped plastic cutlery and box with packages of single use napkins stored on floor under shelving and counter in bar area.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator changed buckets of solution and retested at 100ppm. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (49F-53F - Cooling) prepared prior night not cooled to 41F within 6 hours. Stop Sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked beans (49F-53F - Cooling) prepared prior night not cooled to 41F within 6 hours. Stop Sale
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact for herbs in walk-in-cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat sauces in reach-in cooler on cookline near kitchen entry door. Also, raw pork stored over ready to eat pork/ chicharron in reach in deep freezer. Operator removed items to properly store. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beans, cooked pork (126F-130F - Hot Holding) in steamtable on cookline. Operator reheated both items to more than 165F and placed back in steamtable. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide proof of chemical test strips for triple sink or warewashing machine.
- 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. House made flan prepared on Monday not date marked in walk-in-cooler. Operator placed a date mark on flan. **Corrected On-Site**
Food safety inspection conducted on 9/13/2024 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).