DirtyFLRestaurant Inspection Data

RESTAURANTE LA ESQUINA GUATEMALTECA INC

208 Hibiscus Street
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8873319

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Tortillas wrapped and in direct contact with traditional blanket in cooler. Advised operator to produce proof of food safe material for traditional blanket or use deli or parchment paper for direct contact with food products.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over hot dogs at tall reach in cooler. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked shredded chicken made 12/19 at tall stainless reach in cooler. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Gorilla glue over prep table/cooler in kitchen. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled by front register area. Corrected On-Site Repeat Violation

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8872790

  • N/A:No Violations Were Observed

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8779112

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Per operator, quaternary sanitizer set up approximately 6 hours ago. Advised operator to make new quaternary sanitizer solution.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. blended tomato salsa (71F - Cooling) at 1:35 since 8:30 Observed in metal container with mostly melted ice. Per operator, ingredients for salsa are cooked. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. blended tomato salsa (71F - Cooling) at 1:35 since 8:30 Observed in metal container with mostly melted ice. Per operator, ingredients for salsa are cooked. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (64F - Cooling) at 1:40 since 10:00 - 59F at 1:59 Observed in partially melted ice. At current rate of cooling product will not reach 41F within 4 hours. Operator added ice and placed in reach in cooler. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Santos Vasquez expired 6/13/24
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer at sanitizer buckets at time of inspection.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by dish area. Operator labeled properly. Corrected On-Site Repeat Violation

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8455677

  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 50ppm. Operator didn't use enough tablets. Reviewed switching to chlorine. Operator set up fresh solution at 100ppm chlorine. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing cleaner not labeled at front counter. Operator labeled. Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8377822

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle on rice scoop touching rice Scoop removed Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- open bottle of water in glass door cooler used for produce ; discarded 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 flipping tortillas at cook line with bare hands; tortillas not reheated to 145 immediately Operator educated employee. Employee washed hands and used spatula Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastor (50F - Cold Holding) in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastor (50F - Cold Holding) in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. steak (49-47F - Cooling)at 1:09 to 60 F at 1:25 since 12:00; in drawers at cook line; at this rate food will not reach 41° F within 4 hours; food moved to different cooler; **Corrective Action Taken**