BIRRIA 1983
54 W CHURCH ST STE 141
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar and beans containers. Operator immediately removed **Corrected On-Site**
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling behind ice machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep tables . Operator immediately removed **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed oil
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice well at bar. Operator immediately removed **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven and fryer. Operator immediately removed **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles used to scoop horchata and other sauce were in container of standing water. Operator immediately removed **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice in walk in cooler, operator immediately corrected. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Birria 4 pans in walk cooler dated 12/24 . Operator immediately discarded **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. hand sink at end of cook line blocked by containers of stored nachos. . Operator removed **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container and knife in hand sink to back kitchen. Matt's in handsink at bar**Corrected On-Site** **Corrected On-Site**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 28F. Advised operator to calibrate to 32F.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/8/2025 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 7/16/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table . And employee drink on top of ice Machine over cooling pot of Birria **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid to pico container in reach in cooler **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle and fryer **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. by dump sink in back kitchen
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Uncooked corn under unwashed vegetables in walk in cooler **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 45-48 ( - Cold Holding); pico (48F - Cold Holding). Less than 4 hours in prep table cool well. Operator put in ice for temperature recovery **Corrective Action Taken**
- 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Operator reheated Birria in the microwave then brought to stove to hot held. Temperature was 88F. Advised and educated operator to reheat to 165F within 2hrs. Operator reheated to 185F**Corrective Action Taken** **Corrected On-Site**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/16/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).