DirtyFLRestaurant Inspection Data

EL PRIMO LA CASA DE LAS ALCAPURRIAS

1618 PLEASANT HILL RD, KISSIMMEE 34746

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 8894308

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop on the beef bottom of make table .
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment . Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Make table door top park fall out when I opened the table . Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment soiled and sticky . Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracking in multiple area throughout kitchen.
  • 08B-38-4:Basic - Food stored on floor. Sugar stored on floor next to make table .
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table back area .
  • 36-62-4:Basic - Light not functioning. One out by the hoods .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler back area the one have the ground beef .
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar no label.
  • 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 stored on top of fries at the reach-in freezer. Operator switch it . 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. (114F - Hot Holding); sweet plantain (114F - Hot Holding). food been out for less than one hour operator forget to turn on the hot table and he reheat the food to 165f . Corrected On-Site Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 3 compartment Quat sanitizer 500+++ Operator added water second check 400 ppm . Corrected On-Site

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8758978

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in the kitchen
  • 14-11-5:Basic - Equipment in poor repair. Vent hanging off of the two two reach in freezer .
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Heavily soiled Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.throughout the kitchen , under equipment Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler, freezer soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in two door cooler soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout the kitchen Repeat Violation
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (121F - Hot Holding) cheese empanada (119F - Hot Holding); shrimp empanadas (109F - Hot Holding), advised the operator to reheat all food product to the proper temperature
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8623303

  • N/A:No Violations Were Observed

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8506097

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors soiled.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout the kitchen
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of the reach in cooler soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler in the kitchen
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.coffee filters on the microwave
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxed tomatoes over peppers in the reach in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cabbage stored in the reach in cooler .
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in the reach in cooler .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza empanadas (103F - Hot Holding); reheated to 165F( hot holding )beef empanadas (121F - Hot Holding)reheated to [174 Hot holding) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board heavily soiled
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505549

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezersb - From follow-up inspection 2023-09-22: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dripping a orange like substance - From follow-up inspection 2023-09-22: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler door broken. ( inside) - From follow-up inspection 2023-09-22: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In the kitchen , by the reach in cooler and freezers - From follow-up inspection 2023-09-22: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tile missing by the fryer - From follow-up inspection 2023-09-22: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Plantains placed on the floor in the kitchen - From follow-up inspection 2023-09-22: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2023-09-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled, hood filters soiled - From follow-up inspection 2023-09-22: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle In the reach in cooler. - From follow-up inspection 2023-09-22: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-09-22: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw pork in the reach in cooler, raw chicken over raw ground beef in the reach in cooler . Corrected On-Site - From follow-up inspection 2023-09-22: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding) **Corrective Action Taken** Warning - From follow-up inspection 2023-09-22: pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); 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. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding) **Corrective Action Taken** Warning - From follow-up inspection 2023-09-22: pork (55-67 - Cold Holding over night); shredded crab (52 - Cold Holding overnight ); raw chicken (49- Cold Holding overnight)Admin Complaint Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled - From follow-up inspection 2023-09-22: **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen - From follow-up inspection 2023-09-22: **Time Extended**

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8368157

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezersb
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dripping a orange like substance
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler door broken. ( inside)
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In the kitchen , by the reach in cooler and freezers
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tile missing by the fryer
  • 08B-38-4:Basic - Food stored on floor. Plantains placed on the floor in the kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled, hood filters soiled
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle In the reach in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw pork in the reach in cooler, raw chicken over raw ground beef in the reach in cooler . Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding) **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding) **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen