EL TIO NICA
5995 PARK BLVD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Hole on wall under dry storage
- 25-05-4:Basic - Single-service articles improperly stored. Front counter floor
- 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 feta when bar hand ps during prep instructed to put gloves on. **Corrective Action Taken**
Food safety inspection conducted on 2/24/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
4
Intermediate
6
Basic
5
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior soiled with pink, yellow, and black substance. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed smoke in dinning room and kitchen area. Inspector cannot determine if hood system is working properly. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling tiles above hood system and throughout kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave interior soiled with food debris in kitchen area. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to three compartment sink. Inspector provided printed hand washing sign. **Corrected On-Site**
- 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 10 PPM. Establishment using unapproved chlorine sanitizer. Employee set up new chlorine sanitizer bucket and chlorine is now testing at 50 PPM. **Corrected On-Site**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed bottle of LA's Totally Awesome bleach (Lemon Scent). Employee stated this is the chlorine being used for their chlorine sanitizer bucket Observed bottle of Low Temp machine Detergent. Employee stated this chemical was being used in the three compartment sink sanitization of dishes. Discussed with employee chlorine bottle must state it is approved for disinfecting dishes and food contact surfaces. Establishment may also use quaternary sanitizing solution as well. Employee sent someone to buy approved sanitizer at the time of inspection. Approved chlorine was purchased. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above bucket of homemade tortillas. Employee moved raw shelled eggs to bottom of cooler. **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. Containers of raw beef stored over container of raw chicken in double door cooler. Containers of raw chicken stored over containers of raw pork and containers of raw beef in double door cooler. Employee stored all items stored by minimum required cooking temperature. **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. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of dry wiping clothes stored inside hand sink next to three compartment sink. Inspector moved bucket into utility sink next to hand sink. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test kit observed.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink. Employee stocked paper towels. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink in kitchen area, next to three compartment sink, and on cook line. Employee stocked soap bottle area each hand sink. **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. Containers of rice and bean mix, shredded cooked beef, cooked home made tortillas, cooked pork, cooked yucca not date marked. Discussed date marking with employee. **Repeat Violation**
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Upon arrival of routine inspection observed kitchen and dinning area full of smoke. Employee stated hood system was turned off. Inspector cannot determine if hood system is working properly.
Food safety inspection conducted on 12/10/2024 revealed 16 total violations (4 high priority, 6 intermediate, 5 basic).