LOS VERDES RESTAURANT
9135 SW 162 AVE UNIT 104
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Observed no hot water after running for at least 5 minutes - From follow-up inspection 2025-01-30: Observed no hot water after running for at least 5 minutes **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed no hot water after running for at least 5 minutes - From follow-up inspection 2025-01-30: Observed no hot water after running for at least 5 minutes **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water after running for at least 5 minutes. - From follow-up inspection 2025-01-30: Observed no hot water after running for at least 5 minutes. **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 1/29/2025
High Priority
0
Intermediate
3
Basic
6
Total
9
Inspection Details:
- 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 employee water bottle stored above preparation table containing steak.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water on stove reaching 79F.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in back of kitchen under red cutting board.
- 27-10-4:Basic - No hot running water at mop sink. Observed no hot water after running for at least 5 minutes
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bottle of oil stored on stove unlabeled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth stored inside handwash sink.
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed no hot water after running for at least 5 minutes
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water after running for at least 5 minutes.
Food safety inspection conducted on 1/29/2025 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 8/29/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in chest freezer bottom of lid in disrepair at front counter.
- 08B-38-4:Basic - Food stored on floor. Observed french fries stored on floor of walk in freezer. Coached operator on the correct procedure. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in chest freezer at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle of three compartment sink soiled.
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 200ppm. Manager diluted solution, final reading 50ppm. **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water at 119F at front counter.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pork belly stored over coleslaw in walk in cooler. Operator removed product. **Corrected On-Site** **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by trash can in preparation area. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 8/29/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).