DirtyFLRestaurant Inspection Data

ANTOJITOS SALVADORENOS RESTAURANT

213 S SR 7

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: 3616234

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8831953

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed utensil washed in sanitizer compartment and rinsed. Utensils not sanitized. PIC informed that utensils need to be sanitized after washing.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle not stored above salt in bin below steam table. PIC removed and stored appropriately. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from ice machine. PIC placed wiping cloth in sanitizer solution. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored on top of pre cooked fries in chest freezer in kitchen. PIC removed fries from cooler. 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. Observed in flip top cooler, yuka (41-50F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been 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. Observed in flip top cooler, yuka (41-50F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8774436

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container the handle in contact with the salt. Operator removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains 35F sitting in an empty bowl on the counter out at room temperature. Operator placed in walk-in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler.
  • 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. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler. See sale
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler.

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8474873

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on clean equipment rack. Operator voluntary discarded. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of shrimp 36F sitting on counter at room temperature. Employee placed in walk-in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed queso (41-55F - Cold Holding) in over stacked container. Per operator held less than one hour. Operator split containers and placed in cooler. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm .operator diluted solution rechecked 100 Ppm. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator about marking tags with last date served. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Employee labeled Corrected On-Site Repeat Violation

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8373497

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of cinnamon. Employee removed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In right glass front cooler, rice pudding (45F - Cooling) Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. See stop sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer freezer behind front counter, bags of cooked beans in same section with bags of raw beef. Employee moved beans for proper separation. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In front counter right glass front cooler, 1) cut block cheese (45F - Cooling); shredded cabbage slaw (46F - Cooling), Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. 2) rice pudding (45F - Cooling) Per manager and date marks, prepared and placed in cooler at end of night before in closed containers.
  • 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. In right glass front cooler, cut block cheese (45F - Cooling); shredded cabbage slaw (46F - Cooling), Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on cart by front counter. Employee labeled bottle. Corrected On-Site