LA PAISA RESTAURANT & BAKERY
5337-5339 SR 7, TAMARAC 33319
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/25/2024
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 3/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/22/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup in dried bean container on cook line.
- 36-36-4:Basic - Ceiling tile missing. Observed 2 ceiling tiles missing in kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chef knife stored in cracks between pieces of equipment on cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line and prep area shelf.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs sitting on top of microwave at room temperature on cook line. Per operator held less than 1 hour. Operator placed eggs in reach in cooler. **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. Observed chicken ham and cheese (122F - Hot Holding) in steam table on front line per operator held less than 1 hour. Steam well was not turn on high. Operator reheated food to proper temperature and increased temperature in steam well.Rechecked temperature 177F.Repeat Violation Corrected On-Site Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer chlorine in excess of 200 Ppm on front counter. Employee discarded and changed solution re 100 Ppm Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-03-4:Intermediate - No soap provided at handwash sink.front counter and at handwashing by three compartment sink.. Operator provided Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
Food safety inspection conducted on 1/22/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 8/18/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under hand sink in corner of kitchen.
- 08B-38-4:Basic - Food stored on floor. Fryer oil cases on floor beside walk in freezer. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front counter hot display box.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container under table at service window in kitchen missing label. Employee labeled. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves after handle raw food item without washing hands first. Reviewed hand wash policy and employee washed hands. 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 HOT BOX - empanadas (118F - Hot Holding). Per manager cooked at 1:00pm. Empanadas brought back to kitchen to reheat for proper hot holding. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Bulletin printed in house and posted. 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. Bulletin provided and printed in house for employees that do not yet have food handler training. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available 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 8/18/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).