ANTONIO EL PESCADOR INC
1941 S MILITARY TRL R4
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/29/2024
Inspection #: Visit ID: 8544648
- 14-11-5:Basic - Equipment in poor repair. At front counter display cooler; ice buildup around condenser, ambient air temperature 48F.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site
- 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 (raw in-shell oysters) cold held at greater than 45 degrees Fahrenheit ambient air temperature . At front counter display cooler; raw in-shell oysters (48F - Ambient Air Temperature/Cold Holding). Operator stated being held in cooler for 2 days. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food (raw in-shell oysters) cold held at greater than 45 degrees Fahrenheit ambient air temperature . At front counter display cooler; raw in-shell oysters (48F - Ambient Air Temperature/Cold Holding). Operator stated being held in cooler for 2 days. 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 front counter display cooler; ceviche (54F - Ambient Cooling 11:50am/54 - Ambient Cooling 12:20pm). Operator stated ceviche prepared 1 hour prior, at this rate will not reach 41F within 4 hours, added ice. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Date: 11/3/2023
Inspection #: Visit ID: 8340011
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink setup .several clean dishes in the clear water in sanitizer sink. Tested chlorine 0 ppm. Employee added chlorine. Tested 100 ppm Corrected On-Site
- 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. Emailed one
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager arrived and found the certificates Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager arrived and provided current certificate for Antonio Hernandez 01/24/2019 by national registry Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rose Ketia and Tanya both working longer than 60 days . No proof available. ( as per employee no food handler training provided)
- 31B-03-4:Intermediate - No soap provided at handwash sink. Employee provided dispenser from 3 compartment sink. Corrected On-Site