PASIONES ARGENTINAS
2752-2756 SW 137 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs being stored on oven door handle. Employee removed and stored properly. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet towels on top preparation table. Employee removed and stored properly. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed glass container with sugar next to coffee station , employee labeled during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser no labeled next to 3 compartment sink. Employee labeled during inspection. Corrected On-Site
Food safety inspection conducted on 3/26/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
5
Basic
4
Total
11
Inspection Details:
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Observed household dishwasher at front counter.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink located at cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler at cook line observed raw beef stored over cooked beef.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed QT sanitizer tablets stored on shelf above the microwave at cook line. Employee removed it. 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.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink hot water pressure low.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cook line.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees working in the kitchen working for over 60 days with no proof of training.
- 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.
Food safety inspection conducted on 12/3/2024 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 5/28/2024
High Priority
6
Intermediate
2
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 packs of commercially processed salmon and 4 packs of mahi thawed inside ROP packaging.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler next to mop sink.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee bottle of water inside reach in cooler.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket in disrepair at reach in freezer next to walk in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed handle touching ice inside machine at front counter.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils in standing water at front counter 77F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents at walk in cooler soiled. Observed hood filter with heavy grease.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers at reach in cooler.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted at front counter.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed lemons and sweet potatoes at walk in cooler.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 packs of commercially processed salmon and 4 packs of mahi thawed inside ROP packaging.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (44F - Cooling) inside reach in cooler. As per cook removed from packaging and placed inside reach in cooler for more than 4 hours. Observed chicken empanadas (122F - Hot Holding) at hot box front counter. As per operator for more than 4 hours.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sausage (44F - Cooling) inside reach in cooler. As per cook removed from packaging and placed inside reach in cooler for more than 4 hours.
- 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 chicken empanadas (122F - Hot Holding) at hot box front counter. As per operator for more than 4 hours.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing at hose bibb next to mop sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen hand sink blocked by trash can.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen handwashing sink. Operator replaced soap. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 20 total violations (6 high priority, 2 intermediate, 12 basic).