PALOMA BLANCA CAFE
4440 DOMESTIC AVE UNIT 3
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Two ceiling vent missing at dining area. **Warning** - From follow-up inspection 2025-04-18: **Time Extended**
Food safety inspection conducted on 4/18/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/17/2025
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with rice bag at dry storage. Operator removed employee bag to proper storage. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. **Warning**
- 25-06-4:Basic - Single-service cups not stored inverted or protected from contamination at front counter. **Warning**
- 36-36-4:Basic - Two ceiling vent missing at dining area. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled. Operator labeled sugar container. **Corrected On-Site** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at front counter; cooked pork (122F - Hot Holding). Per operator cooked pork placed in the unit for one hour. Operator started reheating cooked pork to 165. **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store dirty dishes at front counter. Operator removed dirty dishes. **Corrected On-Site** **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken** **Warning**
- 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. In reach-in cooler at prep area; per operator cooked pork prepared and stored the day before inspection not properly date marked. Operator put date mark on cooked pork. **Corrected On-Site** **Warning**
Food safety inspection conducted on 4/17/2025 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).
Inspection on 10/24/2024
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in rice. Operator removed cup. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, backpack and sweatshirt on food storage shelf
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine exceeds 200ppm); Operator diluted to: Triple Sink (Chlorine 100ppm) **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery to go nag used to store bread in walk in cooler. Operator removed bread from bag **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat tamales in reach in cooler. Operator moved food to,proper storage **Corrected On-Site**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); Operator diluted to: Triple Sink (Chlorine 100ppm) **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to rinse food service items.
- 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. Only unsigned copies on hand. Operator and employees signed during inspection. This is a repeat violation from previous inspection dated 05-20-2024 **Corrected On-Site** **Repeat Violation**
- 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. Cooked pork loin, per operator made 24 hours prior not date marked.
Food safety inspection conducted on 10/24/2024 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).