PERDIGON EL SABOR
8548 NORTH DALE MABRY STE 1A
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single service sauce container used as scoop in feta container on front line Reach in cooler.
- 36-36-4:Basic - Ceiling tile missing. Missing 6 tiles in kitchen ceiling. 1 ceiling tile damaged.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Located in upstairs restaurant restroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Employee personal drinks stored on counter of Reach in cooler. Operator relocated to an approved location during time of inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Case of shortening stored on floor beneath three compartment sink. Operator relocated shortening to an approved location during time of inspection. 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. Scoop handle for harina and yuca flour bin touching produce. Located in upstairs restaurant.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven interior and exterior soiled, located in upstairs restaurant. Equipment between flattop and grill heavily soiled with debris.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall adjacent to Reach in cooler soiled.
- 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. Raw chicken stored over raw beef in Reach in freezer. Located in upstairs restaurant. Box of raw frozen chicken stored over frozen calamari in chest freezer. Located in upstairs restaurant. Operator relocated chicken to an approved location during time of inspection. Corrected On-Site
- 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, American cheese, and sour cream in kitchen Reach in cooler not date marked. Operator added date to products during time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at cash register used to drain water from coffeemaker. Employee dumped drinks into Employee handwash sink in back kitchen area. Employee handwash sink stored with two ice scoops. Located in upstairs restaurant. Repeat Violation
Food safety inspection conducted on 1/15/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 4/24/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1. 2024 Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45F Beef 45 F Inside the side by side reach in cooler. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the kitchen being used as a dump sink. Food and ice observed in the hand washing sink.
Food safety inspection conducted on 4/24/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2023-08-16: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ 5 employees no food manager on duty - From follow-up inspection 2023-08-16: 5 employees no food manager **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. Printed for management and employee to sign. Manager and few employees signed next routine inspection **Corrective Action Taken** - From follow-up inspection 2023-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2023 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 8/8/2023
High Priority
5
Intermediate
5
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Tested 3 times at 0 ppm discussed with operator to use three compartment sink with food contact surfaces sanitizer observed food contact surfaces sanitizer **Corrective Action Taken** Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with management the importance of hand washing.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat meats reach in cooler by three compartment sink operator removed to proper storage Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot warmer unit cold holding Cook arepa's 46 f whole cheese 47 f beans cook 44 f operator placed in freezer 2nd temp arepas 43 f cheese 43 f beans 44 f **Corrective Action Taken** Repeat Violation
- 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. Fried potatoes cook chicken cook chorizos
- 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. Repeat Violation
- 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/ 5 employees no food manager on duty
- 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. Printed for management and employee to sign. Manager and few employees signed next routine inspection **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. White bottle not labeled.
Food safety inspection conducted on 8/8/2023 revealed 11 total violations (5 high priority, 5 intermediate, 1 basic).