MADRONO RESTAURANT
10780 W FLAGLER ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
3
Basic
5
Total
9
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at washing area. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic lids and aluminum containers not inverted on shelf over steam table. Operator inverted containers. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese sauce (frozen) thawing at room temperature on cart at kitchen. Operator placed product inside reach in cooler for proper thawing.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
- 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 lemon butter sauce (123F - Hot Holding) next to steam table. As per operator for approximately 2 hrs.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at front counter.
- 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 tres leches and flan without date mark inside reach in cooler at wait station. As per operator for approximately 2 days. Operator started to labeled products. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles containing bleach and degreaser at washing area. Operator labeled bottles. **Corrected On-Site**
Food safety inspection conducted on 2/6/2025 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 7/24/2024
High Priority
4
Intermediate
0
Basic
7
Total
11
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at were washing area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tile missing at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. **Repeat Violation**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at front counter. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted on shelve over prep area at kitchen.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cutting board next to steam table. Employee removed the towel. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter. Employee placed bucket underneath solution container to keep solution off the floor. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bag used to cover rice at cook line. **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside freezer at storage area. Employee properly arranged by cooking temperature. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (53F - Cold Holding) at cook line. As per manager for approximately 3 hrs. Employee placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
- 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) at front counter. Employee diluted with water, retest Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 7/24/2024 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).