DirtyFLRestaurant Inspection Data

LOS FRIJOLITOS

9905 PINES BLVD #118A

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10733627

  • 16-10-4:Basic - Abrasives and detergents not removed during the rinse process. Equipment not fully rinsed before sanitizing based on soap in triple sink sanitizer.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on salad station fliptop. Employee moved bottle to under prep table.
  • 08B-38-4:Basic - Food stored on floor. Container chicken stock on floor in walk in freezer. Cases of plastic bottled water in hallway to kitchen. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler opposite cookline. Employee moved container to grill to heat water and hold hot. **Corrective Action Taken** Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottles of oil and water by cookline not labeled. Employee labeled bottles. Corrected On-Site Repeat Violation
  • 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. Bags of portioned cooked chicken in walk in freezer not labeled from when prepared.

Inspection Date: 12/3/2024

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buspans at kitchen prep table stored right side up. Employee inverted for proper storage. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at end on table beside cook line fliptop unit grooved and slightly discolored.
  • 08B-38-4:Basic - Food stored on floor. Cases of plastic water bottles on floor at front counter and by entrance to kitchen. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line grill, utensils container of water 105F. Manager moved container more onto fire on grill to raise above 135F. **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table opposite triple sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cook line not labeled. Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table opposite triple sink reading greater than 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker at front counter soiled.

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8605724

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with drinks stored on in use food preparation table . Operator removed and stored properly. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 0 ppm. Operator changed solution. Test at 100 ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork hot held at 117F in kitchen. Per operator, pork cooked 30 minutes prior to the inspection. Operator reheat pork to 169F and placed in walk in cooler. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in prep area block with cooking equipment.
  • 31B-03-4:Intermediate - No soap provided at handwash sink in prep area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator label bottle. Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8347093

  • 36-34-5:Basic - Ceiling tile above prep table in kitchen soiled with dust.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of plastic bottled and cases of can sodas not 6 inches above the floor behind front counter. Operator elevated Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit( Fagor reach in cooler ) with food to be served to customers in kitchen. Operator moved drinks to bottom shelf, placed in container and labeled employees drinks. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut pumpkin inside reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat . Raw chicken stored above sauces in reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager
  • 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.