CHARCOALS LATIN GRILL
11401 NW 12 ST #E510
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/27/2025
High Priority
2
Intermediate
1
Basic
9
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed in a several cutting boards with marks not longer cleanable.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at first unit at cook line area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed ice buildup chicken wings thawing at room temperature at rack next to standing freezer, wing still frozen and manager placed them inside reach-in cooler. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed various towels not stored inside sanitizer bucket at kitchen area, manager was coached on proper protocols of sanitizer solutions and the storage of towels. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated chicken stored over cooked ribs at reach-in cooler at cook line, chef move the rib to top rack in the unit and raw chicken to bottom. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri sauce (69F - Cold Holding) at grill station, as per manager less than 4 hours, chef relocated tray with sauce to flat top to reheated to 165°F or above. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Dídac dispersing nozzles soiled.
Food safety inspection conducted on 2/27/2025 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 11/4/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed a gallon of vinegar stored at kitchen floor, operator relocated the vinegar to a rack. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at drawer reach in cooler under flat top grill. **Repeat Violation**
Food safety inspection conducted on 11/4/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).