LOS AMIGOS CAFEE
7105 SW 47 ST UNIT 401
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket located in back storage area torn.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located at front counter with soiled gaskets.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oil not labeled near cook line. Operator placed label. Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed non food grade basting brush used at coffee prep station.
Food safety inspection conducted on 4/16/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/11/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn in the 3 door reach in cooler.
- 16-11-4:Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Observed soap and sanitizer in the same compartment. Educated employee how to properly set up 3 compartment.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed small reach in cooler with gasket soiled.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed 3 compartment sink at the front counter with pipes leaking. Repeat Violation
- 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 empanada de ham and cheese (125F - Hot Holding); croquettes (130F - Hot Holding) in the front counter hot box for less than 1 hour, as per operator. Operator turned up heat in the hot box.
Food safety inspection conducted on 12/11/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/6/2024
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized utensils not properly stored. Observed utensils stored not inverted at front counter.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks in dish area
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor at front counter area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled in kitchen area
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed single service can of condensed milk stored inside reach in cooler at front counter.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in flip top cooler in kitchen area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at triple sink when valves are closed at front counter.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of cutting board. Manager removed cloth. **Corrective Action Taken**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Chlorine (25ppm) at triple sink, advised manager to add more chlorine. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medicines stored on shelf above prep area in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over RTE croissants at reach in cooler in kitchen
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon (46F - Cold Holding); raw chicken (54F - Cold Holding) at 3 door reach in cooler in kitchen, as per manager since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding); raw chicken (54F - Cold Holding) at 3 door reach in cooler in kitchen, as per manager since previous day. Observed cream cheese (67F - Cold Holding), as per manager for 2 hours. Operator called repair technician during inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with stains in dish area
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen, manager provided paper towels. Corrected On-Site
Food safety inspection conducted on 5/6/2024 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).
Inspection on 2/2/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation cooler and near 3 door reach in cooler next to cook line. - From follow-up inspection 2024-02-02: Cutting board has cut marks and is no longer cleanable. Observed at preparation cooler and near 3 door reach in cooler next to cook line. **Time Extended**
- 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine solution at 0ppm. - From follow-up inspection 2024-02-02: Observed chlorine solution at 3 compartment sink at 200 plus ppm. Operator diluted solution with water. **Time Extended** **Corrective Action Taken**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2024-02-02: Observed quaternary ammonium test strips. Establishment utilizes chlorine. **Time Extended**
Food safety inspection conducted on 2/2/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 12/4/2023
High Priority
4
Intermediate
6
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at preparation cooler across from cook line. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pots not inverted on reach in cooler next to cook line and near ware washing area. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation cooler and near 3 door reach in cooler next to cook line.
- 22-08-4:Basic - Interior of oven has accumulation of grease.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service bulk trays not inverted on reach in cooler next to cook line. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked ham thawing at room temperature near 3 compartment sink. Advised manager to place product inside reach in cooler or place product underneath cool, running water.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine solution at 0ppm.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (112F - Cooling), rice with beans (101F - Cooling) at 3 door reach in cooler next to cook line. Discussed proper cooling procedures with manager.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cooked chicken at 3 door reach in cooler next to cook line. Repeat Violation
- 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 black beans (112F - Hot Holding) at room temperature on shelf underneath steam table. Advised manager to place product inside steam table or reach in cooler.
- 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. Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed container of rice with beans and container of rice cooling inside closed container. Manager removed aluminum foil from containers. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Manager replenished appear towels. Corrected On-Site Repeat Violation
- 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.**Corrective Action Taken** **Corrective Action Taken** Repeat Violation
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment utilizes cleaning product with bleach for ware washing.
Food safety inspection conducted on 12/4/2023 revealed 16 total violations (4 high priority, 6 intermediate, 6 basic).