LA ESTACION CAFE
1390 BRICKELL AVE STE 100
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
5
Basic
4
Total
10
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of fish on Walk in freezer floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between 3 comp sink and wall.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site
- 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. Corrected On-Site
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 1/29/2025 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 8/9/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Frozen boxes of food on floor walk in freezer.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching dirty clothes and then engaging in food preparation. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen chicken in contact with no food-grade bags inside walk in freezer.
- 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. Corrected On-Site
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site
Food safety inspection conducted on 8/9/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 1/30/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed boxes of Food inside walk in cooler floor. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Bucket of sanitizer inside employee handwashing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 1/30/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 7/21/2023
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observe boxes of food in the floor walk in freezer. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cooking area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation
Food safety inspection conducted on 7/21/2023 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).