DirtyFLRestaurant Inspection Data

BERTHAS CAFETERIA

BERTHAS CAFETERIA in PAHOKEE has 6 health inspections on record with an overall food safety rating of 1.7/5. Recent inspections indicate some food safety concerns.

2550 SW 14 TER 6, PAHOKEE 33476

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 10913546

  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat sandwiches for sale with bare hands . Employee placed sandwiches back on pressers and washed hands and put on gloves Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pots and pans with soap and water no sanitation step then moved to clean area. Operator moved pots and pans back to 3 compartment sink to sanitize dishes . **Corrective Action Taken**

Inspection Date: 1/27/2025

Inspection #: Visit ID: 10721070

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touch raw pork, wipe hands on apron then handled clean utensil to prepare food at stovetop; no hand wash. Operator washed hands. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At refrigerator; cooler unit near hotbox: cut lettuce (54F at 9:30am; 52F at 10:00am- Cooling) As per operator, cooling since 7:30am. At current rate of cooling, cut lettuce will not cool to 41F in a total of 4 hours. Lettuce kept moving in and out of cooler during cooling process. Operator placed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At refrigerator closest to dry storage; freezer compartment: Cooked pork and cooked beans cooked 2 days prior then frozen; no date marked. Advised operator to date mark.

Inspection Date: 11/16/2024

Inspection #: Visit ID: 10720835

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-11-16: Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly. Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale. - From follow-up inspection 2024-11-16: At white refrigerator beside hot box: portioned green salsa (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At white refrigerator beside hot box: shredded cheese (50F - Cold Holding); sliced ham (49F - Cold Holding); sliced cheese (52F - Cold Holding) As per operator, taken out of cooler then returned to cooler less than 4 hours prior. Not prepped or portioned today. Advised operator to quick chill. - From follow-up inspection 2024-11-16: At white refrigerator beside hot box: portioned green salsa (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8714078

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At white refrigerator beside hot box: shredded cheese (50F - Cold Holding); sliced ham (49F - Cold Holding); sliced cheese (52F - Cold Holding) As per operator, taken out of cooler then returned to cooler less than 4 hours prior. Not prepped or portioned today. Advised operator to quick chill.
  • 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 box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale. In hot box: cooked chicken (117F - Hot Holding) As per operator, cooked and stored since 9am At flat top grill: cooked yuca (110F - Hot Holding) As per operator, prepared 2 hours prior. On prep table: cooked chicken (122F - Hot Holding) As per operator, cooked and stored since 3 hours Advised operator to reheat to 165F. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flat top grill: hard boiled eggs (99F at 12:33pm; 97F at 1:03pm- Cooling) On prep table in portioned cups: portioned green salsa (101F at 12:30pm; 92F at 1:00pm - Cooling) As per operator, both items cooling since 12pm. At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8621693

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door standing refrigerator #2: Raw steak in a plastic bag stored above lettuce. Operator stored properly. 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabelled spray bottle with vinegar and bleach. Advised operator to label.

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8335662

  • 08B-38-4:Basic - Food stored on floor. Juices and container of water stored on floor in storage area. Advised operator to store properly. **Corrective Action Taken**
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee wash hands; no soap. Advised to use soap; employee used soap to wash hands. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked white rice (128F - Hot Holding) As per operator, portioned 3.5 hours ago. Operator reheated to 165F in microwave. Cooked chicken (120F - Hot Holding) As per operator, cooked 3.5 hours ago. Operator reheated to 165F on stovetop. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse compartment of triple sink. Operator moved to the hand wash sink to wash hands. **Corrective Action Taken**