LA CURVA RESTAURANT
4201 SW 75 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/4/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed preparation table with wood as surface.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom and side of exit door. Also observed hole in back exit door.
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor at ware washing area.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line. Repeat Violation
- 36-37-5:Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
- 36-02-5:Basic - Observed Unsealed concrete floor in food preparation, food storage and warewashing area.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed ice machine and espresso machine at front counter, not utilized.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris throughout establishment.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed container of rice and bag of cheese with mold at reach in cooler at cook line. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic tray and bottle of beer stored inside hand sink at ware washing area.
Food safety inspection conducted on 4/4/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 8/29/2023
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed heavy buildup of debris on handles at reach in cooler at cook line.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor near back exit door. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator called and renewed license during inspection. Confirmation 237125040 Corrected On-Site Repeat Violation
- 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 raw beef (58F - Cold Holding); cheese (57F - Cold Holding); raw chicken (58F - Cold Holding) at reach in cooler at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (58F - Cold Holding); raw chicken (58F - Cold Holding) at reach in cooler at cook line.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer blade soiled with old food debris. Observed cutting board with stains at cook line. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at men's bathroom.
- 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. Printed and provided employee health reporting agreement to person in charge and employees reviewed and signed. **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is on at hand sink at ware washing area.
Food safety inspection conducted on 8/29/2023 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).