PASEO CATRACHO
4750 NW 7 ST #7
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
1
Intermediate
5
Basic
5
Total
11
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed expired license on display, current one not printed.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in all reach in coolers in kitchen area. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed tacos in prep top cooler with no cover.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in triple sink thawing ambient. Operator turned cold water on. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour on dry rack next to triple sink not labeled.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above corn and French fries in freezer. Operator changed order. Corrected On-Site
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge not using thermometer or knowing how to calibrate thermometer. Inspector went over process. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mayra Avila 09-24-24
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves where clean dishes are kept soiled.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to verbally calibrate thermometer. Inspector went over process with chef in kitchen. **Corrective Action Taken**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed thermometer in original packaging not opened. Inspector had operator open and went over calibration process. **Corrective Action Taken**
Food safety inspection conducted on 1/16/2025 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
6
Basic
5
Total
12
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in coolers soil.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cook food in direct contact with nonfood grade bags in kitchen reach in coolers
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/4/2024 revealed 12 total violations (1 high priority, 6 intermediate, 5 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook, refried beans left overnight at room temperatures temperature 81 f Cook, discard the product at time of inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refried beans Left overnight 81 f Cook Discard of the product at time of inspection
- 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. Repeat Violation
- 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
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 4/3/2024 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 11/13/2023
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of raw beef on kitchen floor.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site
- 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 11/13/2023 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).