LA SORPRESA CUBANA
609 SW 57 AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed tiles throughout kitchen and establishment. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage throughout kitchen and dining area.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler at Prep Table with an ambient temperature of 60F. The following foods stored inside: ham (55F - Cooling); cooked pasta (46F - Cold Holding)
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on meat slicer next to hand sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in back storage area.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall behind hand sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in back storage chest freezer and front counter chest freezer.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email. **Corrective Action Taken**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers next to microwaves. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-24. Admin Complaint
- 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 shell eggs. Operator changed order for proper storage. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooler at Prep Table with an ambient temperature of 60F. The following foods stored inside: cooked pasta (46F - Cold Holding). As per operator, spaghetti was prepared and held in cooler more than 4 hours prior to inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler at Prep Table with an ambient temperature of 60F. The following foods stored inside: ham (55F - Cooling); cooked pasta (46F - Cold Holding). As per operator, spaghetti was cooked and stored inside from previous day, ham was prepped 2 hours prior to inspection.
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer to proper temperature, inspector went over process with manager. **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. Observed no form or kit, inspector provided via email. **Corrective Action Taken**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quat test kit on site, chlorine is used.
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed manager unable to calibrate thermometer to proper temperature, inspector went over process with manager. **Corrective Action Taken**
Food safety inspection conducted on 2/3/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Food safety inspection conducted on 9/30/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 3/11/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
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. Ice machine has an accumulation of mold like substance behind the deflector plate
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are perforated acoustic tiles
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tres leche in reach in cooler on front counter for self service does not have all required information
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo containers stored with food contact surface facing upwards. Operator inverted Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In white reach in cooler next to hallway in kitchen. Raw beef stored over vegetables. Operator moved Corrected On-Site
Food safety inspection conducted on 3/11/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 12/5/2023
High Priority
1
Intermediate
4
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen coolers throughout.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spill throughout kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed refresh tears inside refrigerator. 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.
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 12/5/2023 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).