EL SALVADORENO RESTAURANT AND GRILL
10855 SW 72 ST UNIT 28
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/28/2025
High Priority
0
Intermediate
4
Basic
7
Total
11
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen. - From follow-up inspection 2025-02-28: Observed soiled ceiling tiles in kitchen; at time of callback. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both freezers in establishment. - From follow-up inspection 2025-02-28: Observed in both freezers in establishment; 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 gaskets throughout multiple reach in coolers in kitchen. **Repeat Violation** - From follow-up inspection 2025-02-28: Observed soiled gaskets throughout multiple reach in coolers in kitchen; at callback. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment. - From follow-up inspection 2025-02-28: Observed in multiple reach in coolers throughout establishment; at callback. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in kitchen area as well as beer coolers in bar area. - From follow-up inspection 2025-02-28: Observed standing water at bar cooler. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed on kitchen area. **Repeat Violation** - From follow-up inspection 2025-02-28: Observed on kitchen area; at time of callback. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Repeat Violation** - From follow-up inspection 2025-02-28: Observed in walk in cooler; at callback. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink in bar; bucket stored inside. - From follow-up inspection 2025-02-28: Observed at hand sink in bar; bucket stored inside **Time Extended**
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit on site, chlorine sanitizer used. - From follow-up inspection 2025-02-28: Observed quaternary test kit on site, chlorine sanitizer used; at callback. **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks above warewash area. Observed on knife magnet. - From follow-up inspection 2025-02-28: Observed on dry food and dish racks above warewash area. Observed on knife magnet; at callback. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area; 78F. - From follow-up inspection 2025-02-28: Observed in kitchen area; 78F. **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 2/27/2025
High Priority
3
Intermediate
7
Basic
11
Total
21
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knife between prep table and reach in cooler across cook line.
- 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 phone on rack above microwave. Observed bags and phones stored above ice machine in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both freezers in establishment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven doors at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout multiple reach in coolers in kitchen. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in kitchen area as well as beer coolers in bar area.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed on kitchen area. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Repeat Violation**
- 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 in reach in :bean and pork (51F - Cooling), as per operator, mixture was placed in cooler the night before. Observed in walk in cooler: pork chunks cooked (54F - Cooling); cooked white rice (47F - Cooling); rice and beans (49F - Cooling). As per operator food was cooked prior day and placed in walk in.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in :bean and pork (51F - Cooling), as per operator, mixture was placed in cooler the night before. Observed in walk in cooler: pork chunks cooked (54F - Cooling); cooked white rice (47F - Cooling); rice and beans (49F - Cooling). As per operator food was cooked prior day and placed in walk in.
- 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 at steam table: rice (121F - Hot Holding); soup (113F - Hot Holding); beans (127F - Hot Holding); rice and beans (137F - Hot Holding). As per operator, food was cooked less than an hour prior to inspection. Operator turned heat up on steam table. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to calibrate thermometer verbally; inspector went over process with manager. **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. Observed no form or kit, inspector provided via email. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink in bar; bucket stored inside.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit on site, chlorine sanitizer used.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks above warewash area. Observed on knife magnet.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed under three compartment sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area; 78F.
Food safety inspection conducted on 2/27/2025 revealed 21 total violations (3 high priority, 7 intermediate, 11 basic).
Inspection on 9/13/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed three compartment sink pipe leaking water.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked sausage and cooked pork ribs stored inside the walk in cooler. Operator removed items and placed it correctly.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slice machine blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at front counter.
Food safety inspection conducted on 9/13/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).