DirtyFLRestaurant Inspection Data

PALUVA CAFE

4120 10 AVE N

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10851222

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, Raw pork stored in Thank You bag. Advised operator of proper storage. Operator removed from bag and stored in food grade bag. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw fish stored over cooked rice. Advised operator of proper storage. Operator stored correctly. 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. At kitchen, masato (Colombian beverage) (70F - Cold Holding), not prepared or portioned today. Operator stated beverage made with cooked rice and left overnight out of refrigeration. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, masato (Colombian beverage) (70F - Cold Holding), not prepared or portioned today. Operator stated beverage made with cooked rice and left overnight out of refrigeration. See stop sale. At front counter, cheese and guava pastries (70F - Hot Holding), per operator, product made fresh daily and held out of temperature for approximately 3 hours. Advised operator of proper hot holding parameters. Operator placed item into warmer to reheat to 165F. **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. At kitchen, cooked rice (90F - Hot Holding). Per operator, product held out of temperature approximately 2 hours. Advised operator of proper hot holding parameters. Operator placed on stove to reheat rice to 165F. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At kitchen, hand wash sink inaccessible with bowl and strainer blocking use. Operator removed. 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. At reach in cooler, cooked lentils stored over 24 hours with no date marking. Advised operator of proper date marking for cooked items prepared and stored over 24 hours. Operator placed date onto product. Corrected On-Site

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10770560

  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Both back doors Repeat Violation - From follow-up inspection 2025-02-03: Same **Time Extended**

Inspection Date: 1/31/2025

Inspection #: Visit ID: 8840350

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor in prep room.explained.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both back doors Repeat Violation
  • 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. Salsa prepared and date marked 01/23/25 today's date 01/31/25. Not used within 7 days from preparation.Explained maximum 7 days.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa prepared and date marked 01/23/25 today's date 01/31/25. Not used within 7 days from preparation.Explained maximum 7 days.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef empanadas 89 f at 1:10 pork empanadas 90 f at 1:11 pm. As per operator put in this unit at 9 am for hot holding. Longer than 4 hours.
  • 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 chicken 114 ,yuca 97 f,rice 107, pork rice 128 f, as per operator all less than 30 minutes. As per operator hot holding. Verified by Mr.F.S. ) beef empanadas 89 f at 1:10 pork empanadas 90 f at 1:11 pm. As per operator put in this unit at 9 am for hot holding.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Glass cleaning brush and sponge in hand sink at front counter. Employee removed both. Corrected On-Site Repeat Violation

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8840107

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom Warning - From follow-up inspection 2024-07-26: Same **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom Warning - From follow-up inspection 2024-07-26: Same **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door. Warning - From follow-up inspection 2024-07-26: Same **Time Extended**

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8732528

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and brown sugar containers not labeled. Manager labeled. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen boiled potatoes stored in white trash bag. Employee transferred potatoes to metal container. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on woven soup bowl holder basket in service window for delivery to guest in dining room. Employee killed the roach. 25 plus under woven baskets on shelf over cooking Stove. ( roaches scattered all over after removing the baskets ) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice and shredded pork 51 f as per chef took out for orders. Less than 1 hour. Chef moved container to reach in refrigerator. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Glass jug stored in hand sink at front counter. Manager removed the jug. Corrected On-Site Warning

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8444432

  • 41-07-4:High Priority - Container of medicine improperly stored. In bottom reach in cooler at front counter. Removed. 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. soup (48F - Cold Holding) in reach in cooler. Not prepped or portioned today. In unit over four hours. Unit 60F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (48F - Cold Holding) in reach in cooler. Not prepped or,portioned today. In unit over four hours. Unit 60F.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8353953

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups as scoops in dry rice bin
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Pork cooked at home.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). In spray bottle in dining room. Remade. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Thermometers on site not working properly