CANTINA LA VEINTE
495 BRICKELL AVE CU 2
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
1
Intermediate
4
Basic
13
Total
18
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 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.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone kitchens work table.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Dry storage preparation area.
- 08B-38-4:Basic - Food stored on floor. Canola oil on kitchen floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
- 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. Corrected On-Site
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 2/10/2025 revealed 18 total violations (1 high priority, 4 intermediate, 13 basic).
Inspection on 8/26/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of food on walk in cooler floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish room.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area from old food spills. Clean kitchen walls where needed.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 8/26/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 2/14/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance to wall around dish equipment.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty apron and then engaging in food preparation. **Corrective Action Taken**
- 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.
Food safety inspection conducted on 2/14/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/6/2023
High Priority
0
Intermediate
2
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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.
- 24-26-4:Basic - Clean pots not stored at least 6 inches above the floor.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal book bag dish room area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most employees hand washing sinks.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers kitchen area.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. 3 Compartment sink walls.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
Food safety inspection conducted on 9/6/2023 revealed 13 total violations (0 high priority, 2 intermediate, 11 basic).