DirtyFLRestaurant Inspection Data

EL MERENDON LATINO INC

91 S SR 7

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/19/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored between wall and 3Compartment sink Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then continued cooking Employee washed hands and put new gloves on Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by step ladder. Employee removed step ladder
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to 3 Compartment sink Employee replaced paper towel. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a clear liquid identified as a sanitizer. Employee labeled bottle. Corrected On-Site

Inspection Date: 10/3/2024

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed bananas stored over butter in glass door refrigerator. Operator relocate bananas. 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 00 ppm. Operator prime machine. Final reads at 100 ppm. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. 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. -Observed no date marked on cooked tamales stored in refrigerator. Per operator, tamales were cooked on 09/30/2024. Operator correct date mark.

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8672094

  • N/A:No Violations Were Observed

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8616100

  • 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. At glass reach in cooler- Soup 53F at 9:55 ( cooling overnight), cooked rice 55F at 9:55 (cooling overnight ) - food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler by cookline- coleslaw 48-50 at 10:05 ( cooling overnight)- food stored in large quantity- at current rate of Cooling food did not reach 41F within 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- Soup 53F at 9:55 ( cooling overnight), cooked rice 55F at 9:55 (cooling overnight ) - food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - Coleslaw 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - Coleslaw 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler by cookline- coleslaw 48-50 at 10:05 ( cooling overnight)- food stored in large quantity- at current rate of Cooling food did not reach 41F within 4 hours - see stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near cookline- shredded mozzarella 50F at 9:40 to 48F at 10:40 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach freezer to quick chill **Corrective Action Taken** Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing- bucket inside handwash sink by front counter- operator removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by dishmachine hand wash sink- opeator provided. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink- by dishmachine hand wash sink- operator provided. 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. At reach in cooler near bathrooms- cooked Tamales prepared 05/11/24 not date marked - operator date marked. Corrected On-Site Warning

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8615519

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-03-18: **Time Extended**

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8346504

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phone stored on food preparation table. Operator removed and stored properly. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of residue buildup on Mides freezer gasket. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed children thawing in standing water at prep area. Warning
  • 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. Observed cooked tamales in glass door refrigerator temps at 55-61F. Per operator, item cooked and cooling from overnight. Tamales did not cooled from 135F to 41 F in 6 hours. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tamales in glass door refrigerator temps at 55-61F. Per operator, item cooked and cooling from overnight. Tamales did not cooled from 135F to 41 F in 6 hours. Warning
  • 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 solution at 00 ppm. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tamales cooling in a deep container greater than 4 inches Warning