LA CANTINA COCINA MEXICANA
4085 S RIDGEWOOD AVE
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
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. -bottom section of white plastic splash guard
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food, cook line Corrected On-Site
- 36-11-4:Basic - Floors not maintained smooth and durable. -under drain boards by dish machine
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 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. -seasonings
- 36-52-4:Basic - Material attached to walls of walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside storage room next to 3 compartment sink -exterior/lid of bin used for chips
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -cook line cooler
- 08B-12-5:Basic - Stored food not covered. -taco bowl shells, on top of ice machine
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -next to dish machine, pipe feeding into floor drain pipe
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -chips
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bin/threaded faucet on wall at end of cookline with green hose connected requires vacuum breaker attachment for backflow prevention
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -juan, francisco, sergio, andres
Food safety inspection conducted on 1/7/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container - From follow-up inspection 2024-07-30: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-07-30: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-07-30: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-07-30: **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-07-30: **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2024-07-30: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - other damage to wall. - From follow-up inspection 2024-07-30: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cesar, expired 2023 - From follow-up inspection 2024-07-30: **Time Extended**
Food safety inspection conducted on 7/30/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 7/29/2024
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 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. -spoon handle resting in food
- 51-18-6:Basic - No copy of latest inspection report available.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -across from cookline
- 36-24-5:Basic - other damage to wall.
- 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. -0-10 ppm chlorine, rechecked multiple times -manager contacted service technicians **Corrective Action Taken** Warning
- 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. -cook touched garbage can across from cook line prior to preparing food with same gloves on Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves during handwashing process -Employee rubbed hands together for less than 10-15 seconds while washing hands. 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. -queso 130F, verde sauce 108F, at steam table less than 2 hours per manager, reheated to 165F Repeat Violation Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cesar, expired 2023
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
- 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.
Food safety inspection conducted on 7/29/2024 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 1/9/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bags of corn flour inside storage room
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 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. -handle resting in dry seasoning bulk containers Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -slow drip from hand sink at end of cook line
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -heated verde salsa 95-105F, sitting above steam table not under temp control, manager reheated to 165F Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -manager stated some servers without food safety training
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -ribeye steak offered to temperature by request, no consumer advisory posted or on menu. Provided consumer advisory Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -juan lopez, olegario, sergio, manuel, andres
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical, unlabeled spray bottle near entry Corrected On-Site
Food safety inspection conducted on 1/9/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 8/2/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-08-02: **Time Extended**
- 01B-36-5:High Priority - - From initial inspection : 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. Warning - From follow-up inspection 2023-08-02: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line - From follow-up inspection 2023-08-02: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -bartenders, dish washers, new employees - From follow-up inspection 2023-08-02: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-08-02: **Time Extended**
Food safety inspection conducted on 8/2/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 8/1/2023
High Priority
9
Intermediate
4
Basic
3
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters on far emd of cookline
- 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. -queso cheese 51F in middle, cooked pork 50F, cooked peppers 50-54F, all cooling after morning prep inside walk in cooler not holding any food at 41F or below. 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. 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. 10-25ppm chlorine Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp, shredded cheese, queso fresco, sour cream, raw beef, raw pork, cooked peppers all 50-52F more than 4 hours inside walk jn cooler not holding any food at 41F, see stop sale. Warning
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut tomatoes from morning prep 41-47F inside pan on makeline cooler. Manager stated tomatoes cut during morning prep 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. -cut tomatoes 47F in middle after 4 hours from prep. 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. verde salsa for enchilada (110-115F - Hot Holding), manager stated less than 1 hour, reheated on grill. **Corrective Action Taken** Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -ambient cooling inside deep pans placed on line without keeping in ambient environment allowing for adequate cooling from prep.
- 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/ Corrected On-Site Repeat Violation Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -bartenders, dish washers, new employees
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/1/2023 revealed 16 total violations (9 high priority, 4 intermediate, 3 basic).