ACHIOTE PUERTO RICAN RESTAURANT
12325 S ORANGE BLOSSOM TRL 6
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 8/1/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda boxes next to walk in freezer
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees finish drink in styrofoam cup and discard on cooks line
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at exit door back of kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above reach in cooler by steam table
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from stove has heavy food debris
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at wait staff area
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen corn fritters stored in mini trash bags at walk in freezer
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23 **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex and cleaner stored on storage shelf over canned pineapple juice and to go tops **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar had a strainer with wet napkins and straws **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait staff area had no paper towel **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time mark for garlic in oil,per operator less than four hours.Educated operator on several ways to time stamp
Food safety inspection conducted on 8/1/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).