ENRIQUETAS
186 NE 29 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/3/2025
High Priority
3
Intermediate
4
Basic
17
Total
24
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter across three compartment sink.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom second floor.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a foam cup with no handle stored inside rice container used to dispense rice by kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 open plastic bottles of water at preparation juice area.
- 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 stored at preparation area juice station.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in freezer gaskets torn across grill. Observed reach in cooler at juice station used as a storage not working. Observed fan cover missing at walk in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed door has a gap at second floor exit by white freezer.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on reach in cooler doors at kitchen by cook line. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by steam table,hand sink front counter and hand sink ware washing area. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled and slime at reach in cooler across cook line. Observed hoods filters soiled at cook line. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service Togo foam containers stored on floor at storage area second floor. Employee relocated correctly. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo plates not inverted above steam table by kitchen. Manager inverted. **Corrected On-Site**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor, walk in freezer and ware washing area unsealed concrete.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 5 wet cloth stored at cook line, and preparation area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at coffee station not labeled.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 11 shell eggs in containers with broken shell eggs by cook line.
- 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 cooked onions (128F - Hot Holding) at grill, as per employee less than 1 hour. Employee started to reheat. Observed sweet plantains (113F - Hot Holding), at steam table, as per manager less than 1 hour. Employee took to reheat. **Corrected On-Site** **Repeat Violation**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm). Employee prepared new sanitizing solution recheck Triple Sink (Chlorine 100ppm). **Corrected On-Site**
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Observed at employee bathroom second floor.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at employees bathroom second floor. Employee provided. **Corrected On-Site**
- 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 flans stored at reach in cooler not date marked. As per employee prepared Thursday. Employee put date on flans. **Corrected On-Site**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed expiration date missing from certifications. Manager put date of expiration. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/3/2025 revealed 24 total violations (3 high priority, 4 intermediate, 17 basic).
Inspection on 9/12/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at washing area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from reach in cooler door handle across cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle inside sugar container at front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to steam table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) on prep cooler at sandwich station. As per employee for 2 hrs.
- 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 Cooked onions (123F - Hot Holding) observed on shelve over grill. As per employee for approximately 30 min. Also observed beef (123F - Hot Holding) inside steam table at sandwich station. As per employee for approximately 1 hr. Employee placed products on flat grill to reheat. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hose connected to hand sink faucet.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed trainers name, certificate number and expiration date missing from certifications. **Repeat Violation**
Food safety inspection conducted on 9/12/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).