LOS ANDES RESTAURANT
10916 ATLANTIC BLVD STE 8
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/14/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish in reach in cooler thawed not cut from vacuum seal. Cut out of seal **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys with blue lanyard stored on back prep table , next to Mexican vanilla blend and pot of soup.moved **Corrected On-Site**
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employee prepares sauces in 2oz cuts behind register under a ceiling that's not smooth and easily cleanable
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook in kitchen no hair restraint, hat provided **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook in kitchen without hat, came from outside the back door placed on gloves and the grabbed chicken to make a plate, asked employee about washing hands, hands washed **Corrected On-Site**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sauce preparer upfront hired more than 60days ago (October)no training, manager states she's leaving soon
- 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. Flan and tres leches, placed dates on at time of inspection **Corrected On-Site**
Food safety inspection conducted on 1/14/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 10/1/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. 4oz cup stored in cumins seasoning. - From follow-up inspection 2024-10-01: Still inside the cumins seasoning **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal opened water bottle stored on prep table in kitchen. - From follow-up inspection 2024-10-01: Personal open foam cups stored on prep tables in back **Time Extended**
Food safety inspection conducted on 10/1/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/25/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 4oz cup stored in cumins seasoning.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in cooler thawing in vacuum seal. Manager advised to cut open **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal opened water bottle stored on prep table in kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer In flip top cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken. In reach in cooler, moved to store correctly **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 60f cut tomatoes 54f creamer 50 in reach in cooler. Moved to working cooler , **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handsink in kitchen, manager provided **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. Flan and tres leche in reach in cooler no date marking. Cooked whole chicken in reach in cooler
Food safety inspection conducted on 9/25/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).