LA FARANDULA BISTRO
2699 BISCAYNE BLVD SUITE #1, MIAMI 33137
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/25/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Prep table rust.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers of rice, sugar and flour.
- 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 sausage (110F - Hot Holding); cooked pork (125F - Hot Holding) located cook line area, as per employee less than four hours. Operator transferred product to chest freezer to rapid cool. **Corrective Action Taken** 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. Provided form. Repeat Violation
Food safety inspection conducted on 3/25/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 1/25/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in rice container.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at dry storage area. Employee rearranged properly. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice,sugar and flour containers not identified with common name at dry storage, employee labeled during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish inside walk in cooler. Employee rearranged properly. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef dated on 01/17/2024 in walk in cooler. Employee discarded during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef dated on 01/17/2024 in walk in cooler. Employee discarded during inspection. Corrected On-Site
- 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 pork (89F - Hot Holding); plantains (97F - Hot Holding) in preparation table, as per employee less than 1 hour. Employee moved to walk in cooler. **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. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.
Food safety inspection conducted on 1/25/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).