CAFE VINALES
995 SW 67 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
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. Observed absorbent ceiling tiles throughout establishment. Warning - From follow-up inspection 2025-03-31: Observed absorbent ceiling tiles throughout establishment; at callback. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair in warewash area. Warning - From follow-up inspection 2025-03-31: Observed tiles in disrepair in warewash area; at callback. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Observed soiled gaskets in reach in coolers and ice machine. Warning - From follow-up inspection 2025-03-31: Observed soiled gaskets in reach in coolers and ice machine. Observed soiled hood system; at callback. **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed tamales and dough in reach in across stove not covered. Warning - From follow-up inspection 2025-03-31: Observed tamales and dough in reach in across stove not covered; at callback. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on dry dish rack in warewash area. Warning - From follow-up inspection 2025-03-31: Observed wiping cloths on oven door in warewash area at callback. **Time Extended**
- 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-31: Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook. **Time Extended**
- 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed housebibb stored in hand sink at front counter. Warning - From follow-up inspection 2025-03-31: Observed housebibb stored in hand sink at front counter; at callback. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed undercooked eggs not identified on menu. Warning - From follow-up inspection 2025-03-31: Observed undercooked eggs not identified on menu. Admin Complaint
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 1/29/2025
High Priority
4
Intermediate
9
Basic
13
Total
26
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup used as scoop in cereal bin. Warning
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed absorbent ceiling tiles throughout establishment. Warning
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board on floor in warewash area. Warning
- 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. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). The following foods stored in bottom: rice pudding (42F - Cold Holding); chocolate cake (42F - Cold Holding); cheese (40F - Cold Holding) Warning
- 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 soda can stored above three sink. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several associates prepping food with bracelets on. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair in warewash area. Warning
- 08B-38-4:Basic - Food stored on floor. Observed oil on floor in warewash area. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top utensils in water 120F. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Observed soiled gaskets in reach in coolers and ice machine. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cooler where glasses are stored in bar area. Warning
- 08B-12-5:Basic - Stored food not covered. Observed tamales and dough in reach in across stove not covered. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on dry dish rack in warewash area. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored above tomatoes in crate. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked chicken soup. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). As per operator, desserts were placed in cooler the night before. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). As per operator, desserts were placed in cooler the night before. Operator turned down temperature in reach in cooler. Warning
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook. **Corrective Action Taken** Warning
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed housebibb stored in hand sink at front counter. Warning
- 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, inspector provided via email. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed undercooked eggs not identified on menu. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees present with no manager during inspection. Warning
- 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. Inspector provided via email. **Corrective Action Taken** Warning
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed missing birthdate and trainer certificate number for Brent and Zulema. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brent and Zulema; 01-28-25. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.observed bottle no label in warewash area. Warning
Food safety inspection conducted on 1/29/2025 revealed 26 total violations (4 high priority, 9 intermediate, 13 basic).
Inspection on 9/25/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
- 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 and raw beef stored inside the reach in cooler, located at cooking line. Employee removed items and placed them correctly. Corrected On-Site
Food safety inspection conducted on 9/25/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 3/11/2024
High Priority
6
Intermediate
0
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl being used as a scoop in cooked rice on cook line
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in prep room
- 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. Partially thawed fish in sealed packaging bearing thawing requirements
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple cracked tiles behind front counter
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp being thawed on shelf next to cook line. Operator moved to refrigeration Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef stored over produce. Operator moved Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink laying in well
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler between cook line and prep/coffee area cut tomatoes (53F - Cold Holding); cut lettuce (53F - Cold Holding)
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Pesticides and spray lubricants stored over single service items in office
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breakers installed on hose lines at triple sink and in prep room next to walk in cooler
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under cook line. 200+ppm
Food safety inspection conducted on 3/11/2024 revealed 11 total violations (6 high priority, 0 intermediate, 5 basic).
Inspection on 1/18/2024
High Priority
0
Intermediate
5
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 1/18/2024 revealed 10 total violations (0 high priority, 5 intermediate, 5 basic).