MALLORCA AT LA POSADA
11980 SAN CRISTOBAL GARDENS AVE
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 1/31/2025
Inspection #: Visit ID: 8890416
- 10-08-5:Basic - Ice scoop handle in contact with ice , inside ice maker Operator stored properly Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left cook line, walked inside walk-in cooler to bring out food, touched garbage can and started making a sauce; manager educated; employee washed hands Corrected On-Site
Inspection Date: 9/23/2024
Inspection #: Visit ID: 8890075
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F - Cold Holding); cooked mushrooms (46F - Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken** - From follow-up inspection 2024-09-23: Cooked pasta 45 F cold Holding Cooked Cartots 47 F cold holding in cooler #1 at cook line Foods not prepared or portioned today; foods out of temperature for 4 hours; See Stop Sale Admin Complaint
Inspection Date: 9/16/2024
Inspection #: Visit ID: 8719889
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw snapper and salmon in walk-in freezer since 8/26
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw burgers over chicken salad, hot dogs and mushrooms in reach in cooler #2 at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F - Cold Holding); cooked mushrooms (46F - Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken**
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Soup vide chicken from 9/15 no label - in walk-in cooler; operator removed from package **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is doing ROP for cooked foods - observed cooked duck, cooked pork belly, cooked bolognese sauce, deli turkey, raw pork in walk-in freezer; cooked roast beef in walk-in cooler; food held more than 48 hours. Dated from July, August and September See Stop Sale
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line No hot and cold water at handwash sink at cook line Handles broken Warning
Inspection Date: 2/15/2024
Inspection #: Visit ID: 8523320
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and chicken stored above butter in sandwich table at cook line; operator reversed Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime-cutting boards at cook line
- 31B-03-4:Intermediate - No soap provided at handwash sink at expo line; provided Corrected On-Site
Inspection Date: 10/11/2023
Inspection #: Visit ID: 8341754
- 21-10-4:Basic - Soiled dry wiping cloth in use- at cook line Operator discarded Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Turkey and raw fish stored above ham on the speed rack in walk-in cooler Reversed Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock and chowder soup made on 10/06/23. Dated Corrected On-Site