DirtyFLRestaurant Inspection Data

ELLE COCINA

222 NW 1 AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8885629

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near refrigerated make-table in prep area near server station.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Unsealed plywood floors inside prep room near server station.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Stained ceiling tile over dry storage she,bing in kitchen. 2. Ceiling tile and air vent over ware wash area soiled with dust. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken stored on shelf directly above pan containing raw ground beef inside walk-in cooler. Employee moved the raw chicken to bottom shelf during this inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemonade nozzle at fountain machine soiled with brown substance. Manager removed nozzle and placed it into the warewash area to be washed, rinsed, and sanitized. **Corrective Action Taken**

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8751718

  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Ceiling tile above storage rack in kitchen stained. 2. Ceiling tile near walk-in cooler door stained. 3. Air vent in server station soiled with dust.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Damaged and peeling floor in several station.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans. Stop sales issued.
  • 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. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies flying in kitchen near cookline. One fly storage shelf near cookline.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans. Stop sales issued.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label hanging on wall near server station. Manager added proper label during this inspection. Corrected On-Site

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8543356

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored beside clean dishes on lower shelf of prep table near walk-in cooler. Employee removed drink cup from table during this inspection. Corrected On-Site
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid left open beside building.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in prep area of kitchen. Manager posted a handwash sign at sink during this inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice and flour bins at cookline soiled with black substance.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Aerosol spray cans containing bug poison and metal polish stored on lower shelf of table in server station beside sleeve of takeout cups. Employee removed chemicals from shelf during this inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at yellow spigot on side of building near statue.

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8543079

  • N/A:No Violations Were Observed

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8365533

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured near boxed sodas at kitchen entrance. Manager secured co2 tank durable this inspection. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above warewash area soiled with dust.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside reach-in cooler drawer at cookline: two ROP packages of salmon thawed inside ROP package. Package states to remove fish from packaging before thawing. Stop sale issued.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf beside clean plan lids at cookline.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on lower shelf of prep table in back of kitchen near walk-in cooler.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tortilla chip bins lined with nonfood-grade trash bags. Manager removed liner from bins during this inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach-in cooler drawer at cookline: two ROP packages of salmon thawed inside ROP package. Package states to remove fish from packaging before thawing. Repeat Violation Admin Complaint
  • 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. Establishment is using reduced oxygen packaging with cooked and cooled TCS foods. Establishment does not have an approved HACCP or variance. Inspector provided special process guidance handout and sent operator an email with a link to special processes on the DBPR website. http://www.myfloridalicense.com/DBPR/hotels-restaurants/special-process/#1678822013930-f26ccafa-af2d Warning
  • 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified. Three food handler cards with whiteout covering original name and dates, written over in pen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label at kitchen entrance. Manager added proper label during this inspection. Corrected On-Site