PARRILLA HAVANERA RESTAURANT #3 LLC
10921 SW 186 ST
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
2
Intermediate
5
Basic
7
Total
14
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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside cooked pasta container inside walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed container with food on floor inside walk in cooler.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 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 home fries (115F - Hot Holding ) inside steam table, as per chef for approximately 30 minutes prior.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed chef washed hands inside 3 compartment sink. Coached and washed hands correctly. Corrected On-Site
- 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. Provided to operator via email.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside HWS at kitchen entrance. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working at the time of the inspection no food manager present.
- 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 white rice, cooked chicken inside walk in cooler no date marked, as per chef for more than 24 hours prior.
Food safety inspection conducted on 4/21/2025 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 12/30/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-11-5:Basic - Equipment in poor repair. Observed torn gasket at reach in freezer located at kitchen area next to cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up reach in freezer located at kitchen area next to cook line.
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in reach in cooler soiled with food debris located at cook line across flattop griddle. Manager had employee clean shelf during inspection Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. the reach in cooler across from fryers observed raw shrimp stored over sauce. Operator moved raw shrimp to bottom shelf Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored in hand washing sink at preparation area located it the kitchen. Manager removed utensil and placed in three compartment sink to wash. Corrected On-Site
Food safety inspection conducted on 12/30/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 3/28/2024
High Priority
2
Intermediate
0
Basic
3
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, at front line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled located at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler next to the steam table at cook line interior soiled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the oven observed raw shrimp stored over tomato sauce.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (60 F - Cold Holding), in the reach in cooler inside of a double container, chef stated food was there less than 4 hours, manager removed food items and placed them inside the reach in cooler to rapidly cool.
Food safety inspection conducted on 3/28/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 7/10/2023
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed Raw fish stored on the walk in cooler floor.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. RIF by the steam table.
- 08B-12-5:Basic - Stored food not covered. Cooked tamales, cooked ground beef, cooked pork belly stored in the walk in cooler not covered.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler located in the prep line observed cheese (49 F - Cold Holding); Turkey (56F - Cold Holding), as per manager for less than 3 hours. Manager closed the reach in cooler lid to rapidly cool down unit. **Corrective Action Taken**
- 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 Cooked Pork, cooked Tamales, Cooked ground beef stored in the In the walk in cooler for more than 24 hours not date marked. Manager date marked food on site. Corrected On-Site
Food safety inspection conducted on 7/10/2023 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).