CAFÉ CON LECHE
2761 Ridgewood Avenue
Florida, 32119
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-05-4:Basic - Single-service articles improperly stored. Plastic wrap and boxes of gloves in employee restroom **Repeat Violation**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese dip 1/8 Beef empanadas 1/3 Chicken empanadas 1/7 **Repeat Violation**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Portioned beef reheating in a full pan in the steam table for approximately 2 hours per operator 108-149F. Advised to rapidly reheat to 165F and only use single layer in steam table. Operator moved to microwave to reheat - refried beans 130F in the middle to 150F on the outside, heated and moved to steam table approximately 3.5 hours earlier. Operator moved to stove to reheat **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese filled desserts in small countertop warming unit less than 4 hours per operator 130F advised to use time as a public health control or remove barrier between heat source and product.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose and sprayer are attached for three compartment sink **Repeat Violation**
- 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. New employee on duty with no food handler training **Corrected On-Site**
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Menudo dated 1/7 and 1/2, chorizo 1/6, frozen date per operator
Food safety inspection conducted on 1/15/2025 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 7/30/2024
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor.plastic bottles of water in the dining room storage closet to the right of the restroom:
- 25-05-4:Basic - Single-service articles improperly stored. In employee restroom , foil, deli paper, lids
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in white plastic bin on dessert cooler **Corrected On-Site**
- 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. Employee came into work, put on hair net, and opened reach in cooler to begin date darling **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Operator discarded items sofrito 7/17 Potatoes 7/22 Pasteles 7/22 Chicken 7/23 Rice 7/20 Chicharron 7/23
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 50F, fresh garlic in mayo 50F. Cake cooler. Operator checked 4 hours earlier and was 40F. Door left open while cutting and stocking flan portions. Advised to relocate tcs items until certain cooler is capable of holding at 41 F or below.
- 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 as required. Raw shell eggs on cookline **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where kitchen sink sprayer hose is attached
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. Operator provided invoice from 7/29/24 that showed lane snapper was purchased and sold as red snapper, as indicated by manager. **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans 130F at 9, room temp. Operator placed ice underneath. 45 minutes later 120-125F. Moved to reach in cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Portable and large white cutting board bolted to reach in cooler top,operator replaced portable cutting boards Slicer blade guard Interior ice machine
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold pitcher **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. chorizo, cooked pork, pasta, cooked beef **Corrected On-Site**
Food safety inspection conducted on 7/30/2024 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).