EL QUETZAL CUISINE
10916 ATLANTIC BLVD STE 1
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Personal drink over prep cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids for rice and beans broken cracked with pieces of plastic missing
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs and spoons hanging stored on oven door, moved Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Red sauce dried up inside microwave from previous day
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In restroom no Handwash sign. Manager provided Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wooden paddle stored in handsink in dish area
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Hot water was unavailable temperature was 62f hot water only on, manager states used all hot water in tank this morning, took over 30 minutes to build up hot water
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 1/14/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple personal items stored in cooler and freezer not identified, removed Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven door
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In single door cooler with water pooling at bottom
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked beef in reach in freezer, moved to store correctly Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer stored over night 90f
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90f in warmer, stated stored over night, discarded
- 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. Emailed to operator
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Flag stored in handsink, blocking from use
- 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. Cooked chicken snd tamales stored in reach cooler Corrected On-Site
Food safety inspection conducted on 7/19/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 6/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/17/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator reusing milk gallon jug to stored other juice. Provided technical assistance Repeat Violation - From follow-up inspection 2024-05-17: Still the same. Observed employee ran and quickly left out back door to discard multiple gallons when inspector arrived in kitchen area. **Time Extended**
- 12A-10-4:High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloves on hand removed ear buds with hand and return to handling food with same glove hand without washing hands. Reviewed with person in charge and employee Warning - From follow-up inspection 2024-05-17: Observed employee handling heated tortilla from grill top with bare hands and placing into basket to be used for later. Employee than wash hands for less then 10 seconds and dry hands on her apron and then returned to still handle heated tortillas from grill top to place more in stored basket for later usage Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-17: Still the same Salsa (51F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler with cold melted ice water on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. queso (70F - Cold Holding), stored in container inside 2nd flip top make table reach in cooler and place there approximately 10 mins ago from main reach in cooler and was left out as per employee. Employee reheating. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-17: Still the same. Salsa (51F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler with cold melted ice water on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : 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/ Observed 4 food handler employees present with no certified food manager. Certified manager Juana Maldonado arrived during inspection Corrected On-Site - From follow-up inspection 2024-05-17: Still he same **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 4 total food handler employees and only provided proof of training for 1 employee which is expired. All other employees have no proof of training Warning - From follow-up inspection 2024-05-17: Still the same **Time Extended**
Food safety inspection conducted on 5/17/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 5/16/2024
High Priority
7
Intermediate
6
Basic
17
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside potato salad in 2nd make table reach in cooler Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with buildup underneath
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over ware washing area and entire kitchen area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In use cutting board on prep table in kitchen with excessive cut marks
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks bottles on prep table in kitchen Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over back kitchen prep table with food being prep next to back door. Employee removed sticky tape Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Multiple wet cloth stored under cutting board on prep table in kitchen area
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front line with encrusted food debris
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside 2nd make table reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. 1st reach in make table cooler gasket soiled with food debris Under grill table top on cook line soiled with old food debris Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Whole unwashed onions being prep on cutting board without first being washed
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Being flip top lid of 2nd make table reach in cooler os soiled with old food debris build up
- 25-32-4:Basic - Reuse of single-service or single-use articles. Operator reusing milk gallon jug to stored other juice. Provided technical assistance Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go catering containers on top of reach in cooler no inverted. Manager inverted Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Operator has wooding spatula in ware washing area that is chipping and black build up stained to stir up food that is in poor condition
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen area leaking
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloves on hand removed ear buds with hand and return to handling food with same glove hand without washing hands. Reviewed with person in charge and employee Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw prep sausage stored over raw vegetables in reach in cooler in kitchen. Employee properly stored. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp in 3 door upright reach in cooler. Employee properly stored Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Prep raw frozen pork stored over frozen fries in reach in freezer. Employee properly stored Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. queso (70F - Cold Holding), stored in container inside 2nd flip top make table reach in cooler and place there approximately 10 mins ago from main reach in cooler and was left out as per employee. Employee reheating. Repeat Violation Admin Complaint
- 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 fried chicken (99-130F - Hot Holding), stored in fry basket and under flame grill on cook line, place there after cooking approximately 30 mins to 1 hr ago as per employee for hot holding. Discussed placing item on Time and provided paperwork to operator and completed it as well. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting prep board on make table stained
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wooding spatula in hand wash sink in ware washing area. Employee removed Corrected On-Site
- 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/ Observed 4 food handler employees present with no certified food manager. Certified manager Juana Maldonado arrived during inspection Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 4 total food handler employees and only provided proof of training for 1 employee which is expired. All other employees have no proof of training Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had form but not completed for employees. Employees signed form Corrected On-Site
- 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. Cooked chicken tamales stored in glass upright reach in cooler with no date make. Employee date marked during inspection and said it was prepared Tuesday. Cooked chicken in sake cooler not date marked. Employee date marked item for Monday Corrected On-Site Repeat Violation
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Large helium propane tank stored next to restroom area. Manager removed from inside building
Food safety inspection conducted on 5/16/2024 revealed 31 total violations (7 high priority, 6 intermediate, 17 basic).
Inspection on 12/19/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Three knives were wedged between heavily soiled reach in cooler adjacent to grilling station. Person in charge removed knives. Corrected On-Site - From follow-up inspection 2023-12-19: No change at callback **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink in rear of establishment does not have a backflow valve. - From follow-up inspection 2023-12-19: No change at callback. **Time Extended**
Food safety inspection conducted on 12/19/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 12/12/2023
High Priority
6
Intermediate
3
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Circular plastic cup being used as a scoop in salt bin near storage rack in rear of establishment. Person in charge removed cup from salt. Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Portions of ceiling tiles in kitchen area above reach in cooler and entryway have rigged; intricate, raised designs and not easily cleanable.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Three knives were wedged between heavily soiled reach in cooler adjacent to grilling station. Person in charge removed knives. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee left and open bottle of water on shelf near cookline.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone located on shelf over lift top cooler adjacent to grill stations. Personal car keys were laying atop an opened box of skewers on rack adjacent to grilling station. Person in charge had employee remove phone and keys. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Microwave oven adjacent to grilling station has broken handle held together by soiled tape. Person in charge removed tape from handle. Reach in cooler near make ready table located adjacent to the grilling station fans were not blowing or cooling properly . Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers on cookline and prep areas soiled. The tops of two microwave ovens adjacent to grilling station had soil and debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit kitchen door did not have a self closing mechanism.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment reusing empty one gallon milk containers to store fruit juice.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind grill on cookline are heavily soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee left wet wiping cloth on shelf near cookline next to flip top reach in cooler. Person in charge removed the cloth from shelf. 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. Sauce in large white bucket in reach in collar located in the front left of entry to kitchen was at (47-52F - Cooling); after being made the evening prior and temperature read at approximately 9;45 am. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs, Raw chicken and raw beef stored over French fries in reach in cooler next to prep line. Person in charge adjusted items in freezer to place raw beneath French fries. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce in large white bucket in reach in collar located in the front left of entry to kitchen was at (47-52F - Cooling); after being made the evening prior and temperature read at approximately 9;45 am. Shredded lettuce (48F - Cold Holding); half tomato (48F - Cold Holding); shredded cheese (48F - Cold Holding); salsa (48F - Cold Holding) sauce. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following TCS items located in lift top cooler adjacent to grilling station were out of temp: Shredded lettuce (48F - Cold Holding); half tomato (48F - Cold Holding); shredded cheese (48F - Cold Holding); salsa (48F - Cold Holding) Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored next to bag of onions on kitchen rack near grill on cookline.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink in rear of establishment does not have a backflow valve.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near mop sink in dishwashing area being used to store food preparation equipment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink next to triple sink, nor was there a hand wash sign above the sink.
- 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. Establishment had no date marks on in house made shredded chicken and minced beef in reach in cooler near front of kitchena¿¿ person in charge indicated items were made two days ago on Sunday.
Food safety inspection conducted on 12/12/2023 revealed 20 total violations (6 high priority, 3 intermediate, 11 basic).