ALMA LLANERA VENEZUELAN FOOD
6571 102 AVE N
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Plastic containers with cracked lids in reach in cooler - From follow-up inspection 2025-02-21: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin Repeat Violation - From follow-up inspection 2025-02-21: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple deserts and packaged food in grab and go cooler/freezers in dining room not properly labeled Repeat Violation - From follow-up inspection 2025-02-21: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom - From follow-up inspection 2025-02-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled - From follow-up inspection 2025-02-21: **Time Extended**
Food safety inspection conducted on 2/21/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 2/20/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic containers with cracked lids in reach in cooler
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple deserts and packaged food in grab and go cooler/freezers in dining room not properly labeled Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal pans above triple sink
- 29-08-4:Basic - Plumbing system in disrepair. Triple sink, hand sink and mop sink, all connected together and located at rear of kitchen, has clogged pipes and will not drain. No wastewater draining on to floor. Per operator, staff went to store to purchase parts for repairs.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink and triple sink due to clogged drains
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dirty equipment in hand sink at front counter
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled surface cleaner bottle at register, labeled Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin Repeat Violation Warning - From follow-up inspection 2024-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin Repeat Violation Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and bread pudding in grab and go cooler; multiple frozen items (prepared on site) in grab and go chest freezer, not properly labeled. Inspector advised staff items must be properly labeled or items must be relocated to items are not held in a customer accessible area. Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal pans on storage racks with old labels Repeat Violation Warning
- 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. Multiple items in reach in cooler prepared over 24 hours not dated, dates added Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 9/10/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 5/2/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles in kitchen Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-05-02: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in chest freezers. Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-05-02: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items prepared on site in grab and go cooler/freezer not properly labeled (multiple deserts, tamales, empanadas) Repeat Violation Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-05-02: Individually packaged deserts in grab and go area not properly labeled **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-05-02: **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout. Repeat Violation Warning - From follow-up inspection 2024-04-02: Per OPQ trainer Doug, no communication or application received for required HACCP program of canned papayas, peaches and squash. Inspector instructed staff to discontinue process until HACCP program submitted. **Time Extended** - From follow-up inspection 2024-05-02: Per PJ from OPQ, the operator reached out via e-mail on 5/1/24 to initiate the application process for a required HACCP program for the canning of papaya, peaches and squash. Jose provided the operator with the appropriate application, which has not yet been submitted at time of callback inspection. Per operator, HACCP application will be submitted today. Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : 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. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout. Repeat Violation Warning - From follow-up inspection 2024-04-02: Per OPQ trainer Doug, no communication or application received for required HACCP program of canned papayas, peaches and squash. Inspector instructed staff to discontinue process until HACCP program submitted. **Time Extended** - From follow-up inspection 2024-05-02: Per PJ from OPQ, the operator reached out via e-mail on 5/1/24 to initiate the application process for a required HACCP program for the canning of papaya, peaches and squash. Jose provided the operator with the appropriate application, which has not yet been submitted at time of callback inspection. Per operator, HACCP application will be submitted today. Admin Complaint
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers prepared over 24 hrs without dates Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles in kitchen Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in chest freezers. Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items prepared on site in grab and go cooler/freezer not properly labeled (multiple deserts, tamales, empanadas) Repeat Violation Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation Warning - From follow-up inspection 2024-04-02: **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout. Repeat Violation Warning - From follow-up inspection 2024-04-02: Per OPQ trainer Doug, no communication or application received for required HACCP program of canned papayas, peaches and squash. Inspector instructed staff to discontinue process until HACCP program submitted. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout. Repeat Violation Warning - From follow-up inspection 2024-04-02: Per OPQ trainer Doug, no communication or application received for required HACCP program of canned papayas, peaches and squash. Inspector instructed staff to discontinue process until HACCP program submitted. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers prepared over 24 hrs without dates Warning - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 1/31/2024
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles in kitchen Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table Warning
- 14-69-4:Basic - Ice buildup in reach-in chest freezers. Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle in flour bin, removed Corrected On-Site Repeat Violation Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items prepared on site in grab and go cooler/freezer not properly labeled (multiple deserts, tamales, empanadas) Repeat Violation Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep tables in kitchen Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal pans on storage racks Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site Warning
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 1 live insect trapped in light shield in ceiling over cook line Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (79F - Hot Holding) on steam table, reheated in microwave to minimum 165F Corrected On-Site Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout. Repeat Violation Warning
- 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. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout. Repeat Violation Warning
- 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. Empanadas in reach in freezer Warning
- 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. Multiple items in coolers prepared over 24 hrs without dates Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 1/31/2024 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment stored above mop sink Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in rear shed next to chest freezers, area cleaned and sanitized Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee donuts over prepared food in reach in cooler, order corrected Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Cooler gaskets torn in kitchen Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food items in grab and go cooler and freezer in dining room without proper labels
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In rear prep room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked soup in reach in freezer, order corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line - sausage (49F - Cold Holding); pico (46F - Cold Holding), held less than 4 hrs, employee adjusted cooler temp **Corrective Action Taken**
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
- 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. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Food safety inspection conducted on 7/13/2023 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).