PALADAR CUBAN EATERY
5575 A1A SOUTH UNIT 112
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach In cooler gaskets soiled.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over plantains in walk in cooler. Operator moved raw beef. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front counter area has purse hanging out in front of sink. Operator removed purse. Corrected On-Site
Food safety inspection conducted on 4/8/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 1/7/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees phone and drink cup on prep table in baking prep area in kitchen. Employee moved items.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut onions before washing them in prep area in kitchen.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his face with gloves on and start preparing food without washing hands.
- 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 and chicken in steam table in prep area 125F. Employee placed back on stove. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has food out on time and is marked but does not have written procedures paperwork. Inspector emailed paperwork to operator. Repeat Violation
- 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. Observed food in reach in freezer vacuum packed and not removed within 48 hours. Also food being vacuum packed in prep area during inspection. Inspector explained to operator about food that is vacuum packed has to be opened within 48 hours or use a HACCP plan. Inspector sent HACCP paperwork to operator. Warning
- 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. Eggs are cooked to order on menu and establishment has no consumer advisory. Inspector provided consumer advisory sign and operator posted sign in establishment. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with green liquid on bottom shelf by 3 compartment sink not labeled. Repeat Violation
Food safety inspection conducted on 10/30/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 5/28/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer; Raw chicken over raw beef. Raw chicken over raw pork. Person in charge moved all to place properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; hamburger 46F; ( - Cold Holding). Person in charge had had drawer open. Closed drawer. In reach in at front; Pork, ham, cheese 50F; ( - Cold Holding). All were above fill line. Placed inside cooler **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on empanadas. Person in charge time stamped 1pm. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday not dated. Person in charge dated. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles. Person in charge labeled both. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles hanging down above water heater.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour at bakery prep area not labeled. Bulk container of rice on prep line across from reach-in cooler in back of kitchen not labeled. Operator labeled all containers. 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. At front counter in reach in display, beef empanada (123F - Hot Holding); chicken empanada (120F - Hot Holding) Operator placed empanadas on time control. Corrected On-Site
Food safety inspection conducted on 9/7/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).