ELBAS CAFE AND SERVICES
7498 NW 8 ST UNIT A AND B
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/28/2025
High Priority
4
Intermediate
10
Basic
16
Total
30
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled ice bin interior at bar area. **Repeat Violation**
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men and women restroom with no self closing doors. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and bowls not inverted under prep table in back of kitchen.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans stored on floor in back of kitchen.
- 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 personal drink bottle on table where food equipment are kept.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed mini chopper wet nesting on prep table at entrance of kitchen. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed cases of soda stored on floor in kitchen area. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. **Repeat Violation**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.observed above prep and dry storage lights with no cover.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in prep top.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed exterior of coolers soiled on top. Observed soiled air fan above reach in prep top cooler. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at rack in back of kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. Observed container hashbrowns not covered in reach in freezer. Chef covered during inspection. **Corrected On-Site**
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wood shelves for dry food and beverages not sealed.
- 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 cooler: white rice (50F - Cooling); rice and beans (51F - Cooling). As per operator, food was prepared day before. Chef threw food out voluntarily. **Corrective Action Taken** **Repeat Violation**
- 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 cooler: white rice (50F - Cooling); rice and beans (51F - Cooling). As per operator, food was prepared day before. Chef threw food out voluntarily. **Repeat Violation**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food stored in to go plastic bags. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above bread and ham. Chef moved bacon for proper storage. **Corrected On-Site** **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. Observed no form or kit. Inspector emailed form electronically. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed crate stored on top of hand sink in kitchen area. Chef moved during inspection. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen area.
- 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. Observed no training for two employees and no signed form, inspector sent form via email. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink in kitchen. Chef brought inspector soap. **Corrected On-Site** **Repeat Violation**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelve where dry dishes are kept.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for Yorka and Yuleina.
- 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 flan with no date mark prepared 4 days prior to inspection. **Repeat Violation**
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yanelys: ANSI. **Repeat Violation**
Food safety inspection conducted on 1/28/2025 revealed 30 total violations (4 high priority, 10 intermediate, 16 basic).
Inspection on 8/29/2024
High Priority
11
Intermediate
5
Basic
18
Total
34
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin at coffee bar area soiled on the inside.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door to men's room not self closing.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls in rice containers with no handle. Coached operator and bowls were removed. **Corrected On-Site**
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tiles with water damage in dining area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not inverted in kitchen 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 cell phone on prep table with cooking equipment.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed mini chopper et nesting on prep table.
- 08B-38-4:Basic - Food stored on floor. Observed cases of soda and canola oil stored on floor in kitchen area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in every reach in cooler throughout establishment. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Observed interior of microwave soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in kitchen area or coffee bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled with grease above stove and fryer.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in kitchen area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in mop room not inverted or hung for proper drying.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on cutting board.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar with no label. Chef wrote name down at time of inspection. Observed container of croutons and flour with no label. **Corrected On-Site**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine over 200 ppm. Operator added water to solution, rechecked ppm level 100ppm. **Corrected On-Site**
- 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 (56F - Cooling) As per chef, meat was prepared day before. Never reached proper cooling temperature for cold holding
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter coffee bar area and begin prepping tostada without handwash after touching soiled door handle. Coached employee on proper handwash procedures before beginning work. **Corrective Action Taken**
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Bowl of ham placed directly on top of raw bacon
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator wash and rinse cutting board in prep sink, no sanitize.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food stored in thank you bags. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon and sausage stored above bread and hamburger buns in reach in cooler next to dry storage area. **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 employee handle dirty dishes, begin serving new customer clean equipment no handwash.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked egg in reach in cooler on prep top table.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (56F - Cooling) As per chef, meat was prepared day before. Never reached proper cooling temperature for cold holding
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no Bibb at hose in kitchen area next to exit. Coached operator on what a house Bibb is and where to purchase. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in coffee bar area used as dump sink and to clean coffee cups.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand wash sink located in coffee bar area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap for hand washing at hand wash sink in coffee bar area,
- 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 food from previous day not date marked in reach in coolers.
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee with unapproved provider.
Food safety inspection conducted on 8/29/2024 revealed 34 total violations (11 high priority, 5 intermediate, 18 basic).