CAFE VILLA CLARA OF KENDALL
10523 Southwest 109th Court
Kendall, Florida, 33176
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
0
Basic
13
Total
15
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in pizza prep.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in dish area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stored on shelf wet nesting near dish area.
- 08B-38-4:Basic - Food stored on floor. Observed container of oil stored on floor in back dry storage Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep table next to cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in pizza prep area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gasket soiled near cook line. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table near cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature inside triple sink. Employee turned water on. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind prep table at cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of pancake mix not labeled near cook line and container of sugar not labeled in pizza prep area.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from glass and begin prepping raw chicken without washing hands in between.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non food grade bags inside reach in freezer in dry storage area. Repeat Violation
Food safety inspection conducted on 1/30/2025 revealed 15 total violations (2 high priority, 0 intermediate, 13 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside of container of rice in dry storage area. Operator removed cup and added scoop. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed containers of oil stored on floor in dry storage area. Operator picked up oil. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in front counter area. Operator added sign to hand sink. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and reach in cooler gaskets soiled at reach in cooler near cook line.
- 36-37-5:Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing in standing water inside of sink. Operator moved product to reach in cooler. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside of non food grade bag inside of white chest freezer in bar area. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked beef inside standing reach in cooler in kitchen. Operator relocated products for proper storage. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of black beans inside reach in cooler near dry storage area without date mark. As per operator was made 1 day ago. Operator added date. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/24/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 5/6/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed 2 plastic oil containers stored on the floor at dry storage.
- 36-37-5:Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bag.
- 12A-27-4:High Priority - Observed employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Discussed and coached employee in proper methods. Employee washed hands. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shells eggs over sweet plantain stored inside the standing reach in cooler, located near the cooking line. Employee removed items and placed them correctly. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, and black beans stored inside the standing reach in cooler without the date marked. As per employee items prepared 2 days before the inspection. Employee labeled with the correct date marked. Corrected On-Site
Food safety inspection conducted on 5/6/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen. - From follow-up inspection 2024-02-09: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken reach in cooler handle, located at cooking line. - From follow-up inspection 2024-02-09: Equipment in poor repair. Observed broken reach in cooler handle, located at cooking line. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line. - From follow-up inspection 2024-02-09: Reach-in cooler shelves with rust that has pitted the surface, located at cooking line. **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/8/2024
High Priority
6
Intermediate
6
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
- 14-11-5:Basic - Equipment in poor repair. Observed broken reach in cooler handle, located at cooking line.
- 08B-38-4:Basic - Food stored on floor. Observed chicken soup stored on the floor near kitchen stove. Employee removed item, and place it correctly.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located at prep station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. Observed reach in cooler gaskets soiled, located at cooking line. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloth stored on top of prep table, located at cooking line. Employee removed them, and placed them in sanitizer solution. Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice (52F - Cold Holding). As per operator for more than 14 hours. Operator discarded sushi rice. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mojo (72F - Cold Holding), located at cooking line. As per employee for less than 1 hour. Employee removed mojo, and placed it inside reach in cooler. **Corrective Action Taken**
- 03F-06-5:High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice (52F - Cold Holding). As per operator for more than 14 hours. Operator discarded sushi rice.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), located at cooking line. Employee made a new solution. Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site
- 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. Discussed with operator, and provided email handout. Operator printed and placed handout in kitchen wall. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed stored bottle of water inside hand sink. Employee removed it. Corrected On-Site
- 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. Discussed with operator, and provided email form. Operator printed forms, and provided employees signed forms. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink, located near three compartment sink.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed, and coached operator in proper methods. Provided the time as a public health form.
Food safety inspection conducted on 2/8/2024 revealed 20 total violations (6 high priority, 6 intermediate, 8 basic).