LA PARIS CAFETERIA
251 SE 1 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
2
Intermediate
4
Basic
9
Total
15
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 29-18-4:Basic - Drain cover(s) missing. Underneath three compartment sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees book bags, kitchen shelves.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most Reach in cooler shelves.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Most Frozen foods inside Reach in freezer.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bug spray, kitchen shelves.
Food safety inspection conducted on 1/31/2025 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 9/12/2024
High Priority
1
Intermediate
4
Basic
5
Total
10
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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. Corrected On-Site
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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 9/12/2024 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 2/6/2024
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooked line cutting board.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves soiled.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area wall.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags in direct contact with Raw frozen food, Chest freezer.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.
Food safety inspection conducted on 2/6/2024 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 9/11/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
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.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood grade bags inside Reach in freezer.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/11/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).