DirtyFLRestaurant Inspection Data

ALACRUZ GRILL

11924 W FOREST HILL BLVD UNIT 24-25

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10720263

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 dented #10 cans of pear tomatoes.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come enter kitchen to commence work,put aprons on, then gloves then entered cook line and began touching several food contact surfaces like cutting board; no hand wash. Employee washed hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses then handled clean pan of cooked corns, no hand wash. Employee washed hands. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found. 2 flies flying around kitchen; 1 landing on cutting board and plate. Operator killed both. Cleaned and sanitized areas. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked corn,cooked and stored over 7 days 02/16.
  • 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked corn,cooked and stored over 7 days 02/16.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: diced butter (49F - Cold Holding) As per chef, item stored over night in unit. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area across from cook line: cooked tomatoes (72F - Cold Holding) As per chef, stored since 10 mins. Not prepped or portioned today. Chef discarded. At flip top cooler across from cook line: diced butter (49F - Cold Holding) As per chef, item stored over night in unit. Not prepped or portioned today. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked beef (70F at 4:30am; 70F at 5:00pm- Cooling) As per chef, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Item is covered tightly with plastic wrap. Advised operator to removed plastic wrap to quick cool. **Corrective Action Taken**
  • 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/

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10720106

  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-11-15: Same. **Time Extended**

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8735491

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle bags with raw chicken then handle container with garlic and bag of rosemary; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs stored above unwashed zucchini and potatoes. Advised operator to store properly. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef stored above sous vide cooked chicken. Raw chicken stored above cooked beef patty. Raw chicken stored above cooked turkey. Advised operator to store properly. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken thighs stored above raw beef. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from grill: diced butter (55F at 5:15pm - Cooling) As per chef, diced and cooling since 11am. Item did not cool to 41F in 4 hours. Stored over stacked. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from grill: diced butter (55F at 5:15pm - Cooling) As per chef, diced and cooling since 11am. Item did not cool to 41F in 4 hours. Stored over stacked. See stop sale. Warning
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs; operators unable to determine the date of preparation. Warning
  • 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. Observed cook chill establishment does not have an approved HACCP plan. Provided contact information of Jose Quinones. Warning
  • 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. 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 ribs; operators unable to determine the date of preparation. Warning

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8471991

  • N/A:No Violations Were Observed