LA ESQUINA DEL LECHON
8601 NW 58 ST # 101, MEDLEY 33178
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 1/31/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
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 10 10oz mahi portion improperly thawed in ROP package located in reach in cooler at preparation area. Manager discarded product.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at front line located in kitchen area across from fryers.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket in reach in freezer located at cook line across from double door ovens in poor repair.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed rice pudding and flan made on premises with no production date located at display case at dining area. As per manager made the day prior.
- 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. Observed BESCHAMEL SAUCE (70F - Cooling) at cook line at kitchen area more than six hours. Manager discarded product.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed BESCHAMEL SAUCE (70F - Cooling) at cook line at kitchen area more than six hours. Manager discarded product. Observed 10 10oz mahi portion improperly thawed in ROP package located in reach in cooler at preparation area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at front window blocked and not accessible, manager had employee remove boxes from in front of hand washing sink during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottled not labeled as sanitizer at preparation area. Manager had employee label with correct name. Corrected On-Site
Food safety inspection conducted on 1/31/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed portioning cup with no handle used to scoop heavy cream sauce at cook line. Manager removed portioning cup. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed crate with plastic jugs of milk and cases of oranges stored on floor inside of walk in cooler. Employee placed items off of the ground. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed establishment does not have choking poster posted. Manager was provided choking poster via email.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with old food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar. Manager provided paper towels. Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-09: Still observed. **Time Extended** - From follow-up inspection 2024-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/27/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured located at front counter, bar area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license dated October 1, 2023. Manager received current license dated October 1, 2024 via email, printed and displayed at bulletin board at kitchen area. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and heavily grooved located at prep cooler, across from fryer station. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed boxes of citrus oranges stored on floor at coffee station. Employee removed boxes of oranges from kitchen floor. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses located at grill station of cookline. Manager removed tongs from equipment door handles. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans not kept inverted located above reach in freezer. Manager inverted aluminum pans. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from under hand wash sink located next to steam table at kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers at coffee station not labeled. Manager labeled sugar containers. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tres leches (48F - Cold Holding); cheesecake (48F - Cold Holding) located at front counter dessert display cooler, less than 4 hours. Ambient temperature displayed on cooler unit at 45F, advised to Manager to remove desserts to another cooler unit, until unit is repaired. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ovens heavily soiled with food debris, located at kitchen cookline.
Food safety inspection conducted on 2/27/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 8/9/2023
High Priority
0
Intermediate
5
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-09: Still observed. **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-08-09: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-08-09: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. - From follow-up inspection 2023-08-09: **Time Extended**
- 33-38-4:Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. - From follow-up inspection 2023-08-09: Not observed during inspection.**Time Extended** **Time Extended**
- 53B-16-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the correct hot holding temperature. - From follow-up inspection 2023-08-09: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : 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/ Milagros Alvarez. - From follow-up inspection 2023-08-09: Still observed Milagros Alvarez. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, oven, fryer station. - From follow-up inspection 2023-08-09: Still observed cutting boards. **Time Extended**
- 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area.sandwich prep station. - From follow-up inspection 2023-08-09: Handwash sink missing in warewashing or food preparation area sandwich prep station. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-09: Still observed state approved employee training not available for some employees. **Time Extended**
Food safety inspection conducted on 8/9/2023 revealed 10 total violations (0 high priority, 5 intermediate, 5 basic).
Inspection on 8/8/2023
High Priority
11
Intermediate
10
Basic
24
Total
45
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Onions
- 24-14-4:Basic - Clean utensils stored between equipment and wall.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 57°F.
- 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 6 bag of mahi-mahi and 4 bag of salmon.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag located cook line area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 08B-38-4:Basic - Food stored on floor. Walk in cooler Yuca, cook line plastic container with cut onions on floor also inside walk in freezer cases of plants food.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with standing water at 100°f near coffee machine.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler wall.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-13-4:Basic - Soiled wet wiping cloth placed in use with fresh solution.
- 03A-05-5:Basic - Time/temperature control for safety food not maintained at 41° F or below inside cook line area cooler: . cut lettuce (64F - Cold Holding); raw beef (56F - Cold Holding); Pico de gallo (54F - Cold Holding); raw chicken (57F - Cold Holding)
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray water.
- 29-27-4:Basic - mop sink or curbed cleaning facility provided at establishment not accessible being used to store soiled containers.
- 11-02-5:High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
- 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.Shredded chicken inside walk in cooler at 80 F after 2hours .
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef over cooked pork walk in cooked and reach in cooler shrimp over chicken.
- 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.
- 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. Cooked pork store inside walk-in cooler prepared on 07-29-23.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 41-15-5:High Priority - Spray sanitizer 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.Quaternary at over 400 ppm
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following food products were found out of temperature control inside the walk in cooler : cooked ribs (48F - Cold Holding); red beans (45F - Cold Holding); cooked pork (47F - Cold Holding); beef soup (48F - Cold Holding); cooked white beans (46F - Cold Holding); pooled eggs (47F - Cold Holding); raw beef (45F - Cold Holding); cut tomatoes (45F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. The following TCS products were out of temperature control stored inside the oven and steam table : white rice (123F - Hot Holding); moros (125F - Hot Holding); cooked pork (125F - Hot Holding); mashed potatoes (115F - Hot Holding); yuca (115F - Hot Holding) cooked pork on display at128F.
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the correct hot holding temperature.
- 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. Operator provided during inspection. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep plastic containers with pork cooling at room temperature, foods cooling on top of each other inside the walk in cooler.
- 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/ Milagros Alvarez.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, oven, fryer station.
- 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area.sandwich prep station.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer how to calibrate thermometer.
- 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.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch and dinner menu. Corrected On-Site
Food safety inspection conducted on 8/8/2023 revealed 45 total violations (11 high priority, 10 intermediate, 24 basic).