CARTAGENA BY JUAN MANUEL BARRIENTOS
1701 COLLINS AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
3
Intermediate
3
Basic
13
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at all three ice machines. **Repeat Violation**
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- 36-36-4:Basic - Ceiling tile missing. Observed in the dry storage area downstairs.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the drink station.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several pots and pans not inverted downs stairs. The chef had the items inverted. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the reach in cooler at the cook line. The chef had it removed. **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed several cases of ice cream on the walk-in freezer floor. The chef put them on a shelf. **Corrected On-Site** **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Observed next to the hand washing sink at the ware washing area.
- 10-14-5:Basic - Ice bucket stored on floor between uses. Observed downstairs and at the bar across from the kitchen entrance. The chef put the buckets on a shelf. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 79°F. The chef put the pan on the cook top to heat. **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the preparation kitchen. The chef removed it. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook plate an order of sunny side up eggs toast and salmon removed her gloves and put on new gloves without washing her hands.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touching dirty dishes and then removed clean dishes with the same gloves on.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over bread at the cook line. The chef moved the bread to the top shelf. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a sever filling water bottles at the hand washing sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Lulo yellowtail ceviche and, tuna tartare on the menu. As per the manager those items are served raw. The manager had the menus reprinted during the inspection identifieing the items as raw. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
Food safety inspection conducted on 1/23/2025 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 7/18/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in both ice machines downstairs and in the bar.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed a white build up on top of the dish machine.
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a sever wiping clean plates with one cloth towel.
- 08B-38-4:Basic - Food stored on floor. Observed a case of food on the floor in the walk-in freezer. The chef put it on a shelf. **Corrected On-Site**
- 10-14-5:Basic - Ice bucket it inverted between uses. Observed at the bar. The chef inverted the buckets. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. **Corrected On-Site**
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed a water temperature of 117°F. The cook put the pan on the cook top to heat up the water. **Corrective Action Taken**
- 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. Observed at the coffee station.
- 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 cut cherry tomatoes (60F - Cold Holding); as per the chef the tomatoes were cut last night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (60F - Cold Holding); salmon (52F - Cold Holding); As per the chef the tomatoes were cut last night and the salmon was put on line approximately two hours ago. The chef put the salmon in another cooler to cool it down and discarded the cheery tomatoes. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the cook line soiled.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the coffee station.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed a high temperature of 106°F. The maintenance man turned on the heat booster and the temperature went up to 177°aF. **Corrected On-Site**
Food safety inspection conducted on 7/18/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).