JYG MENDEZ INC
3620 North Andrews Avenue
Florida, 33309
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-02-10: **Time Extended**
Food safety inspection conducted on 2/10/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour located at storage area **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License expired December 1 2024. Operator posted renewed license **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Cooking oil and corn oil on floor In kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on oven door handle between uses.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle inside kool it reac in
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top cooler bottom portion observed standing water
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Employee elevated **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 hard boiled eggs in kool it reach in.
- 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 in hot holding unit at front counter fried chicken (135F - Hot Holding); beef patties (135F - Hot Holding). Per operator held out of temperature less than 2 hours. Operator reheated and increased the temperature of holding unit **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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/ pic Gabriela Rubio Mendez
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked pork and birria removed from freezer 12/09/2024 not date mark
Food safety inspection conducted on 12/10/2024 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups with no handle used to dispense salt and sugar.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table in kitchen. Employee removed. **Corrected On-Site**
- 24-17-4:Basic - Silverware/utensils/plates dried with a towel/cloth. Observed employee drying plates with a towel/cloth.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken 34F and pork 43F out at room temperature by three compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm employee made new solution rechecked 100 Ppm **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Employee elevated **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food salt and sugar removed from original container not identified by common name.
- 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 beef patties (115-118F - Hot Holding) at front counter per operator held out of temperature less than two hours operator increased temperature of holding unit. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Obsessed clay pot in hand washing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided **Corrected On-Site**
Food safety inspection conducted on 9/10/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).