RESTAURANTE LA TABERNA
2010 S US HWY 1
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door
- 08B-38-4:Basic - Food stored on floor. Fryer oil on floor at cooks line and bottle water being stored on floor next to register
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef sitting on top of warmer found at 111°. Advised manager to reheat **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink Corrected On-Site
Food safety inspection conducted on 3/12/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/8/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door, next to men's bathroom - From follow-up inspection 2024-11-08: **Time Extended**
- 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2024-11-08: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and beans in glass cooler - From follow-up inspection 2024-11-08: **Time Extended**
Food safety inspection conducted on 11/8/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door, next to men's bathroom
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. All manager certificates are expired Warning
- 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. Cooked beef and beans in glass cooler
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Katerin expired 5-10-24. No proof of any other training certificatesWarning Warning
Food safety inspection conducted on 9/4/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 2/15/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Sent operator copy **Corrective Action Taken**
Food safety inspection conducted on 2/15/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/19/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink next to single serve items. Manager moved. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef and beans in steam table less than 135 F. Advised manager to rapid heat to 135 F. Rechecked and now beans are reading 148F. Ground beef 150F Corrected On-Site
Food safety inspection conducted on 10/19/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).