DONA BARBARA
7070 NW 84 AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn by steam table.
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of sandwich prep table.
Food safety inspection conducted on 4/10/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/15/2024
High Priority
5
Intermediate
3
Basic
2
Total
10
Inspection Details:
- 12B-01-4:Basic - Employee eating while preparing food. Observed staff eating while cutting meat for a client. Staff was informed not to eat while serving or preparing foods. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Observed banana box stored on MFDV floor. Operator removed box from floor. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef inside thank you bags stored inside reach in cooler.
- 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 cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding) inside reach in cooler. As per Operator chorizo was cooked at 12:00 pm. Also, Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (80 F - Hot Holding) inside MFDV. As per operator yuca was cooked at 12:00 pm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding) inside reach in cooler. As per Operator chorizo was cooked at 12:00 pm.
- 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 yuca (80 F - Hot Holding) inside MFDV. As per operator yuca was cooked at 12:00 pm.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand wash sink. Operator removed utensils. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 7/15/2024 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).