AVOCADO CANTINA
11701 LAKE VICTORIA AVE, STE 4105
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 2/20/2024
Inspection #: Visit ID: 8523437
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside started flipping chicken without washing hands; educated; employee washed hands; Corrected On-Site
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing- dried hands with paper towels and on spiked apron ; touched hat and touched clean utensils ; Educated; washed hands Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Discarded Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine
- 31B-03-4:Intermediate - No soap provided at handwash sink at cook line Advised operator to provide
Inspection Date: 10/11/2023
Inspection #: Visit ID: 8365599
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Romaine lettuce cut before washing. Chef educated employee; moved to be washed **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler #1 at cook line
- 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. cooked steak (46F - Cooling);in cooling unit at cook line; beef stock (57F - Cooling); in walk-in cooler; as per operator foods cooked last night; foods covered and stored in big plastic container; foods never reached 41 F or below within 6 hours; See Stop Sale
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler; operator stored properly 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. cooked steak (46F - Cooling);in cooling unit at cook line; beef stock (57F - Cooling); in walk-in cooler; as per operator foods cooked last night; foods covered and stored in big plastic container; foods never reached 41 F or below within 6 hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); in walk-in cooler; as per operator food not prepared or portioned today; as per operator walk-in cooler was stopped for approximately 30 minutes to clean up fans; food moved in second walk-in cooler **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink at prep station next to expo line used for purposes other than handwashing- knife and spoon stored inside; removed Corrected On-Site
- 01C-05-4:Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
- 31B-03-4:Intermediate - No soap and paper towels provide provided at handwash sink at prep station by expo line; provided Corrected On-Site