LA NUEVA ALAMEDA
2400 NW 27 AVE
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
5
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine by beverage cooler. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage like substance on ceiling in dry storage area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting board on prep table in kitchen area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking a beverage while at the front counter.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed a box of oranges on the floor inside walk in cooler. Observed oil containers on the floor in dry storage area.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Hood system in kitchen. Observed soiled gaskets on walk in cooler door.
- 33-16-4:Basic - Open dumpster lid.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottles in kitchen prep area with no labels. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer in kitchen area. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal containers inside handwashing sink next to 3 compartment sink. Employee removed items. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels next to handwashing sink in kitchen area. Employee provided paper towels. Corrected On-Site Repeat Violation
- 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 beans, beef stew, chicken stew, and yuca with no date marked inside walk in cooler. As per operator food was made more than 24 hours ago.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle hanging from mop sink with a pink chemical inside and no label.
Food safety inspection conducted on 4/4/2025 revealed 17 total violations (0 high priority, 5 intermediate, 12 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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. Observed employee washing pots and sanitizing in the middle compartment of the 3 compartment sink. Educated employee how to properly wash, rinse and sanitize properly. Employee remade 3 compartment sink properly. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of red beans, black beans, sugar, rice and bread crumbs out of their original packaging with no name label.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), employee remade Triple Sink (Chlorine 100ppm).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice tomatoes (72F - Cold Holding); cut lettuce (71F - Cold Holding) stored on top of the prep table for less than 2 hours, as per operator. Operator placed in the reach in cooler.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm). 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. Provided form to operator. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer in the back storage room with old food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator placed new roll. 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. Provided form to operator. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees with expired certificate.
Food safety inspection conducted on 10/31/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 4/25/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on a cutting board. The manager removed it. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook wearing a watch.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a tong on the oven door. The cook removed it. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty Gatorade on the top shelf in a reach in cooler. The manager removed it. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook removed his gloves after cooking pork and touched his face put on new gloves without washing his hands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan with utensils in the hand wash sink by the triple sink. The manager removed it. Corrected On-Site
Food safety inspection conducted on 4/25/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-12-13: Basic - Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/13/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 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 in plastic containers of rice and beans.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef defrosting in a metal pan in the back of the kitchen. The cook put in the walk-in cooler. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 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. Form provided. **Corrective Action Taken**
- 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. Form provided. **Corrective Action Taken**
Food safety inspection conducted on 11/13/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).