BARZOLA RESTAURANT
4860 NW 7 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/15/2025
High Priority
3
Intermediate
4
Basic
11
Total
18
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. **Repeat Violation**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining on dry storage rack next to walk in cooler.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles in kitchen with water damage, observed hole in ceiling in back of kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents in kitchen area. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots under prep table not inverted.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cups stored on prep table above dough.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 60F. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on containers on clean prep table.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed milk gallons being reused for marinades
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area.
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Observed thermometer soiled. Cook cleaned during inspection. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed no tag for clams that are prepared on site, 5 lb bag. Operator discarded on site during inspection. **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. Observed at counter: plantain chips (90F - Hot Holding). As per operator, chips on site less than 4 hours prior to inspection. Inspector provided TPHC form via email.
- 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. Observed no form or kit on site. Inspector provided form via email. **Corrective Action Taken** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed gloves stored inside sink at kitchen entrance. Manager removed during inspection. **Corrected On-Site**
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag for clams on site. Operator discarded on site during inspection. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles above hand sink with no label. Operator asked employee to write names. **Corrective Action Taken**
Food safety inspection conducted on 1/15/2025 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
5
Basic
11
Total
17
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces on kitchen shelves throughout heavy soil.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked foods in the walk in cooler not covered.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food in contact with nonfood grade bags. Walk in cooler.
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/4/2024 revealed 17 total violations (1 high priority, 5 intermediate, 11 basic).