EL NOVILLO RESTAURANT
6830 SW 40 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing water by the desert station. - From follow-up inspection 2024-12-16: Observed multiple utensils in standing water by the desert station at 127F. **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor soiled. - From follow-up inspection 2024-12-16: Observed walk in cooler floor soiled. **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/13/2024
High Priority
4
Intermediate
1
Basic
14
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed license posted in office dated 10/1/2023.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking carne asada with no hair restraint. Employee placed hat on. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed shrimp and green plantains stored on the floor in the walk in freezer. Observed raw beef stored on the floor in the walk in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing water by the desert station.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in cooler by the grill.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under the bread preparation station.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in the 2 compartment sink. Observed raw beef thawing in room temperature. Observed raw beef thawing in standing water, no longer frozen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple used cloths stored around the kitchen, not in their sanitizer bucket.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under the preparation station.
- 21-28-4:Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice and beans in white containers with no name label.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor soiled.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab fried plantains with their bare hands, item was discarded. Educated employee how to properly grab ready to foods. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken cases in the walk in cooler over unwashed tomato. Provided form to operator. Repeat Violation
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling dirty dishes and start picking up clean plates with meals for customers without washing their hands. Advise chef to train employees how to properly wash their hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (76F - Cold Holding) stored on top of cookline for less than 2 hours,as per operator. Advised chef to place item in walk in cooler or put under ice **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee wiping a knife with a cloth and using to scoop up sour cream. Educated employee how to properly use and sanitize a knife before use.
Food safety inspection conducted on 12/13/2024 revealed 19 total violations (4 high priority, 1 intermediate, 14 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair above preparation sink and cook line. Warning - From follow-up inspection 2024-06-19: Observed ceiling tiles in disrepair above preparation sink and cook line. **Time Extended**
- 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and preparation sink. Warning - From follow-up inspection 2024-06-19: Observed knives stored between wall and preparation sink. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men's bathroom. Warning - From follow-up inspection 2024-06-19: handwashing sign provided at a hand sink used by food employees. **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in meat preparation room Warning - From follow-up inspection 2024-06-19: Observed Ceiling not smooth, nonabsorbent and easily cleanable in meat preparation room **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at bar area. Warning - From follow-up inspection 2024-06-19: Observed water leaking from faucet at bar area. **Time Extended**
Food safety inspection conducted on 6/19/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 6/18/2024
High Priority
4
Intermediate
1
Basic
15
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair above preparation sink and cook line. Warning
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and preparation sink. 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 employee bag on prep table at meat preparation room. Observed employee phone and beverage on preparation table at expo area. Manager removed. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing steaks no hair restraint. Warning
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not setup properly and in wrong order. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris at dry storage area underneath soda syrups. Warning
- 08B-38-4:Basic - Food stored on floor. Observed container of shredded cabbage stored on floor at walk in cooler. Observed bags of bread and container of raw beef stored on floor in walk in freezer. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in water at 87f at expo area. Manager removed water. **Corrective Action Taken** Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men's bathroom. Warning
- 36-37-5:Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in meat preparation room Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back door open during inspection. Manager closed door. Corrected On-Site Warning
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed waste line missing inside bar area. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at bar area. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on perpetration table at cook line. Manager removed wiping cloth. **Corrective Action Taken** Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at cook line. Discussed with manager. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (62F - Cooling); beans (66F-cooling) at walk in cooler. As per manager products were prepared on previous night. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas stored on non food grade bag inside reach in cooler at fryer station. Employee removed item. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (62F - Cooling); beans (66F-cooling) at walk in cooler. As per manager products were prepared on previous night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) at walk in cooler. As per manager product was inside unit since previous night. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) at walk in cooler. As per manager product was inside unit since previous night. Observed cut lettuce (80F - Cold Holding); sliced tomatoes (77F - Cold Holding) at room temperature at expo area. As per employee, product at room temperature for approximately 1 hour. Discussed time as a public health control with manager. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled with black substance. Warning
Food safety inspection conducted on 6/18/2024 revealed 20 total violations (4 high priority, 1 intermediate, 15 basic).
Inspection on 9/27/2023
High Priority
0
Intermediate
3
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled located in the kitchen area. - From follow-up inspection 2023-09-27: Observed some debris removed. **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing in the kitchen area near the storage area. - From follow-up inspection 2023-09-27: Observed ceiling tile missing in the kitchen area near the storage area. **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed paint separating from ceiling at cook line. - From follow-up inspection 2023-09-27: Ceiling/ceiling tile shows damage or is in disrepair. Observed paint separating from ceiling at cook line. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust throughout the kitchen. - From follow-up inspection 2023-09-27: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust throughout the kitchen. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks in the prep area. Repeat Violation - From follow-up inspection 2023-09-27: Observed cutting board with marks in the prep area and cook line. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed bucket of vegetable oil stored on the floor near the cook line. - From follow-up inspection 2023-09-27: Observed containers of raw beef stored on floor at walk in cooler. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the hand sink located in the entrance of the kitchen. - From follow-up inspection 2023-09-27: Observed in the hand sink located in the entrance of the kitchen. **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at 3 compartment sink. - From follow-up inspection 2023-09-27: Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at 3 compartment sink. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored throughout the kitchen. - From follow-up inspection 2023-09-27: Observed wet wiping cloth stored throughout the kitchen. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: 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. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in the hand sink located in the entrance of the kitchen. - From follow-up inspection 2023-09-27: Observed no paper towel in the hand sink located in the entrance of the kitchen. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked beans and cooked yuca with no date marked located in the walk in cooler. - From follow-up inspection 2023-09-27: Observed containers of cooked beans and cooked yuca with no date marked located in the walk in cooler. **Time Extended**
Food safety inspection conducted on 9/27/2023 revealed 12 total violations (0 high priority, 3 intermediate, 9 basic).
Inspection on 9/26/2023
High Priority
4
Intermediate
6
Basic
16
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled located in the kitchen area.
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing in the kitchen area near the storage area.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed paint separating from ceiling at cook line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust throughout the kitchen.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knife stored between the 3 compartment sink. manager removed knife. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks in the prep area. Repeat Violation
- 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 employee bags stored above the preparation area near the storage room.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing cut lettuce with no hair restraint. Employee donned hat. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting equipment stored above hand washing sink located near the 3 compartment sink.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water near the cook line and in the walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed bucket of vegetable oil stored on the floor near the cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside water at 83F near ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the hand sink located in the entrance of the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed slicer guard soiled with old food debris.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at 3 compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored throughout the kitchen.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beans (120F - cooling) at room temperature at cook line. As per manager for more than 2 hours. Advice manager to reheat product to 165F.
- 01B-04-5:High Priority - Stop Sale issued due to manager unable to provide invoice from unapproved source. Observed .5 tres leches cake at reach in cooler. Manager unable to provide invoice from kitchen licensed by DBPR or FDACS.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw churrasco (44F - Cold Holding); raw carne asada (48F - Cold Holding); raw chicken (48F - Cold Holding) located at reach in cooler at the cook line. As per manager for approximately 1 hour. Advice manager to place ice over products. Observed cooked pork (47F - Cold Holding) at reach in cooler near the cook line. As per manager for approximately 1 hour. Observed rice (77F - Cold Holding) at room temperature at cook line. As per manager for more than 2 hours.
- 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 sauté mushrooms (101F - Hot Holding) at room temperature at the cook line. As per manager for approximately 1 hour. Repeat Violation
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in the hand sink located in the entrance of the kitchen.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink near ice machine.
- 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 containers of cooked beans and cooked yuca with no date marked located in the walk in cooler.
Food safety inspection conducted on 9/26/2023 revealed 26 total violations (4 high priority, 6 intermediate, 16 basic).