EL GRANERO RESTAURANT
5628 NW 167 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/3/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator properly stored it.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator properly stored it. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside water at 74°F, operator turned on the stove to be reheat at 135°F. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed out the form and employees signed out. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/3/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/26/2023
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 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 shrimp soup (49°F/48°F - Cooling) inside walk in cooler, was cooked from the day before as per operator.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler, operator properly stored it. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp soup (49°F/48°F - Cooling) inside walk in cooler, was cooked from the day before as per operator.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88°F - Hot Holding) above cook line, for less than 4 hours as per operator. Operator reheated it at 165°F.l Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shrimp soup (49°F/48°F - Cooling) in walk in cooler,inside deep container and covered, was cooked from the day before as per operator.
- 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.
Food safety inspection conducted on 9/26/2023 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).