ALFREDO'S COOKHOUSE
102250 Overseas Highway
Florida, 33037
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection. Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-16: Still observed raw tuna packages still on ROP on drawers at cook line, employee cut packages during inspection. Corrected On-Site
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-04-16: **Time Extended**
Food safety inspection conducted on 4/16/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/1/2025
High Priority
6
Intermediate
0
Basic
3
Total
9
Disposition: Follow-up Inspection Required
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. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection. Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw conch (frozen) on preparation table at cook line, operator moved back raw conch to reach in cooler. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) Repeat Violation
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray on table at cook line, operator removed from kitchen area.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw chicken (48F - Cold Holding) container at cook line, as per operator less than 2 hours, operator moved raw chicken Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (127F - Hot Holding) on flat grill at kitchen area, as per employee less than 1 hour, employee proceeded to reheating. **Corrective Action Taken**
Food safety inspection conducted on 4/1/2025 revealed 9 total violations (6 high priority, 0 intermediate, 3 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
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. Observed tuna still on packages at walk in cooler, employee open packages during inspection. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher machine.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer at cook line. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to slicer at cook line.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yellow rice (51F - Cold Holding); cooked potatoes (48F - Cold Holding) by cook line, as per employee less than 45 minutes. Employee moved food to walk in cooler. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line. 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. Observed meatballs soup container not date marked in walk in cooler, as per operator over 24 hours. Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 3/29/2024
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside rice warmer in prep area. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all air vents in the kitchen area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep station. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook handling food without a hair restraint. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed plastic crate with vegetables on the floor inside walk in cooler.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed in the ice maker across from dry storage room.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line. Corrected On-Site
- 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. Observed scoop handle in contact with pico de gallo in prep area . Employee removed and stored properly. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed front counter handwashing sink next to reach in cooler without sign. Manager printed sign and posted.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed croutons container next to prep area or identify with common name.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2 corned beef and 1 tomatoes sauce dented cans on dry storage area. Manager removed them. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves without washing hands. Instructed manager to inform employee hand washing procedures.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed a bag mozzarella cheese with mold like growth inside reach in cooler across from flat grill. Employee removed and discarded. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Polled eggs (47F - Cold Holding); shredded cheese (47F - Cold Holding, as per operator less than 4hours , in reach in cooler across from flat grill. Employee moved to walk in cooler.**Corrective Action Taken** **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with chips inside handwashing sink across 3 compartment sink. Employee removed and stored properly. Corrected On-Site
- 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. Observed manager printed copies and all present employee read and signed during inspection. Corrected On-Site Repeat Violation
- 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. Observed tuna salad (41F - Cold Holding) inside walk in cooler, As per operator from previous day, employee labeled product properly. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/29/2024 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).
Inspection on 10/25/2023
High Priority
6
Intermediate
3
Basic
10
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup inside of coleslaw container in reach in cooler at the cook line, Manager removed during inspection. Corrected On-Site
- 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. Observed tuna packages (frozen) thawing in ROP packages in reach in cooler at the cook line. Instructed Manager proper thawing procedure. Manager cut packages during inspection. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop handle at the bar area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table, Manager removed towel and placed a plastic mat. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the men's bathroom. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic container in shelves next to dishwasher machine.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in reach in cooler at the cook line, Manager discarded during inspection. Corrected On-Site
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings 42° F (Cold Holding) date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings 42° F (Cold Holding)date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours. Employee add ice during inspection. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (97F - Hot Holding) at steam table, as per employee less than 2 hours.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 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. Provided form during inspection.
- 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. Provided form during inspection.
- 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. Observed chicken broth and cooked black beans not dated, as per employee over 24 hours, in shelves at walk in cooler. Employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 10/25/2023 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).