DirtyFLRestaurant Inspection Data

DELICIAS DE LA ABUELA RESTAURANT

740 S MILITARY TRL STE A-B

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 3/21/2025

Inspection #: Visit ID: 10803297

  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Warning - From follow-up inspection 2025-03-21: Same. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (129F - Hot Holding) As per employee, stored overnight in steam table. See stop sale. Warning - From follow-up inspection 2025-03-21: At flip top cooler unit: cooked pork (46F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: cooked plantains (67F - Cold Holding) As per employee, stored since 15 mins. Not prepped or portioned today. Employee placed to quick chill. At prep table: raw fish (75F - Cold Holding) As per employee, stored since 2 hours. Not prepped or portioned today. Employee placed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-03-21: At flip top cooler unit: cooked pork (46F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Admin Complaint
  • 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. Warning - From follow-up inspection 2025-03-21: Same. **Time Extended**

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10802576

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Warning
  • 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. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle container with raw fish then handled several clean containers with food and utensils; no glove change; no hand wash. Employee changed gloves and washed hands. Warning
  • 09-21-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hand to retrieve reheated empanadas from fryer basket. Advised employee to reheat and use gloves or utensils. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, observed employee wash pot cover with soap and water then used pot cover to cover pot with food; no sanitizing. Employee removed pot cover to clean and sanitize. **Corrective Action Taken** Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 1 fly on single service take out boxes. Observed approximately 5 flies flying around at prep counter; 2 landing on prep counter and cutting board and 1 landing on garbage can. Operator discarded single service take out boxes. Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towel stored on top of cooked pork. Operator removed non-food grade paper towel. Corrected On-Site Warning
  • 01B-06-4:High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Observed employee move the containers of cooked pork inside walk in cooler. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp stored above empanadas with cooked vegetables ;raw pork stored over pre-cooked ham. Operator stored properly. Corrected On-Site Warning
  • 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. At double door reach in cooler: blended pineapple mixture with sugar and mixed fruit with watermelon stored over 7 days. See stop sale. Warning
  • 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. At double door reach in cooler: blended pineapple mixture with sugar and mixed fruit with watermelon stored over 7 days. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked pork (79F at 9:00am - Cooling) As per operator, cooling since 5am. Cooked pork did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (129F - Hot Holding) As per employee, stored overnight in steam table. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: cooked plantains (67F - Cold Holding) As per employee, stored since 15 mins. Not prepped or portioned today. Employee placed to quick chill. At prep table: raw fish (75F - Cold Holding) As per employee, stored since 2 hours. Not prepped or portioned today. Employee placed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (129F - Hot Holding) As per employee, stored overnight in steam table See stop sale. cooked beans (126F - Hot Holding) As per employee, stored since 2.5 hours. Advised employee to reheat to 165F. Warning
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table: cooked plantains (127F at 9:20am - Reheating) As per operator, reheated 10 mins prior at cook line, process was complete and item was placed in steam table. Cooked plantains did not reheat to 135F in all parts. Operator placed in fryer basket to reheat to 165F. **Corrective Action Taken** Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: cooked pork (57F at 9:30am; 56F at 10:00am- Cooked Cooling) As per operator, cooling since 4.5 hours. At current rate of cooling, items will not cool to 41F in a total of 6 hours. Stored over stacked. red salsa (49F at 9:30am; 48F at 10:00am- Ambient Cooling) As per operator, cooling since 3 hours. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill. 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 oatmeal cooked since 3 days not date marked. Operator date marked. Corrected On-Site Warning

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8871556

  • 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. Employee handled garbage bin then handled clean utensils without washing hands. Advised operator who spoke with employee Employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw beef above soup Operator fixed Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in Cooler; Raw chicken above raw beef Advised operator who fixed 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 cold held at greater than 41 degrees Fahrenheit. Front Counter Showcase; flan (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for two days See stop sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front Counter Showcase; flan (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for two days See stop sale Reach-in Cooler in Kitchen; Cooked tomatoes (45F - Cold Holding) Per operator held in cooler for approximately an hour Operator moved to quick chill.

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8871011

  • N/A:No Violations Were Observed

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8703058

  • N/A:No Violations Were Observed

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8737361

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (58F - Cooling) Food held in large pot Per operator food held in cooler overnight Per operator not prepared or portioned today See stop sale Warning
  • 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. At Cookline; Employee held on to garbage bin then proceeded to handle clean utensils without washing hands. Discussed with operator Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked shell eggs then proceeded to handle clean utensils without washing hands. Discussed with operator, who then did with employee. Emplwashed hands Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in standing cooler; raw beef above ready to eat sausage Discussed with operator who removed beef to lower shelf Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (58F - Cooling) Food held in large pot Per operator food held in cooler overnight Per operator not prepared or portioned today Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; chorizo (58F - Cooling) since 8:15am at 9:42am, 2nd temperature 52F at 10:10am ; cut tomato (63F - Cooling)since 8:15at 9:43am, 2nd temperature 58F at 10:10am Food held in overfilled container At this current rate food will not get to 41F or below within four hours Advised operator Operator made smaller portions and moved to quick chill Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At food service area; Unlabeled bottle with blue chemical. Discussed with operator who then labeled container Corrected On-Site Warning

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8702251

  • 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink observed. - From follow-up inspection 2024-06-26: Same. **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for baked breads with cheese baked on top of bread. No time control procedure observed. Time control procedure sent to operator. - From follow-up inspection 2024-06-26: No time control procedure present at time of inspection. Time control procedure sent to operator on 6/25. **Time Extended**

Inspection Date: 6/25/2024

Inspection #: Visit ID: 8701078

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed Bug light over triple sink at server side station. Operator moved bug light. Corrected On-Site
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink observed.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4-5 Flying insects in kitchen by prep counter flying around cooked sauces and cooked chicken. Advised operator to remove flying insects from building.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed garbage bags stored in bin of dried beans in kitchen. Operator removed garbage bags. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over cooked mussels, raw liver over vegetables not in commercial packaging at reach in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: Cooked chicken and mushroom sauce dated 6/11.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked rice (111F - Hot Holding) Observed in overflowing pan at steam table. Per operator, out of temperature for approximately 1 hour. Operator split rice into two pans and increased heat on steam table. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen: Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: cooked potatoes (107F - Cooling) at 9:24 since 8:45 - 107F at 10:02; flip top cooler: cooked beef (49F - Cooling) at 9:50 since 8:00 - 48F at 10:48 At current rate of cooling products will not reach 41F within 6 hours. Operator moved products to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives soiled with food debris stored on top of food storage bin soiled with food debris. Operator washed and sanitized knives. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for baked breads with cheese baked on top of bread. No time control procedure observed. Time control procedure sent to operator.
  • 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. Observed at walk in cooler: Cooked tomato salsa, made 6/23 no date, cooked seafood in sauce, made 6/23. Operator dated products. Corrected On-Site Repeat Violation

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8626460

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2024-05-08: No Chlorine test kit provided. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-05-08: No proof of required state approved employee training provided. Operator stated training materials have been purchased, training has not been completed by employees. Admin Complaint
  • 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. Arroz con leche( rice with milk) front counter prepared 26 hours ago. Advised operator to date mark Repeat Violation Admin Complaint - From follow-up inspection 2024-05-08: At front counter; Arroz con leche( rice with milk). Operator stated prepared onsite at 12:00pm 5/7/24. Advised Operator to date mark. Admin Complaint

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8487184

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Inside walk-in cooler, fruit salad, garlic and oil, soup all with old labels. Per operator labels are wrong . Operator removed old labels and place new labels
  • 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. At 0 ppm chlorine. Operator primed , corrected to 100 ppm chlorine Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags ( garbage bags)used in direct contact with food.( raw beef) Operator removed from bag Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above beef empanadas inside reach in freezer. Advised operator to stored properly
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above carrots inside walk-in cooler Operator stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked rice inside walk-in cooler Raw eggs stored above beef empanadas reach in cooler Operator stored properly Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef reach in cooler Operator stored properly Corrected On-Site
  • 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 tenderized beef stored above raw shrimp inside reach in freezer. Advised operator to stored properly
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seating on stovetop on kitchen area with no flame. Beef soup 130F hot Holding, cooked rice 130F hot Holding . Per operator product cooked earlier and left on top of stovetop until needed. I educated operator on proper hot holding procedures. Operator turned on flame to reheat products to 165F+ **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk-in cooler deep covered container with Chopped romaine at 11:07am(80F cooling) since 30 minutes at 11:53am(76F cooling), At this current cooling rate product will not cool to 41F within 4 hours. Operator moved product to smaller containers and iced down **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ana Valencia 12/4/2024
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any 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. Arroz con leche( rice with milk) front counter prepared 26 hours ago. Advised operator to date mark Repeat Violation Admin Complaint

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8358459

  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food....ají sauce in chemical container (joint compound mold resistant). Employee discarded food. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above beef in storage reach in cooler . Employee properly stored food 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 cold held at greater than 41 degrees Fahrenheit....a gallon of milk 65° at coffee station , per employee being held less than four hours. Employee moved to cooler . ......food not prep or portion today white cheese 50°, yellow arepas 51°, white arepas 50°, salsa 52°, milk 65° in glass door reach in cooler at front line ...rice pudding 46°, flan 50°, butter 48° in display cooler at front line . Food being held more than 4 hours . Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....a gallon of milk 65° at coffee station , per employee being held less than four hours. Employee moved to cooler . ......white cheese 50°, yellow arepas 51°, white arepas 50°, salsa 52°, milk 65° in glass door reach in cooler at front line ...rice pudding 46°, flan 50°, butter 48° in display cooler at front line . food not prep or portion today . Food being held more than 4 hours . Stop sale issue . Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding milk 85°, chocolate milk 110° at coffee station.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored....windex spray bottles , clorox spray bottle stored with beer at coffee station , employee moved . Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law...rice pudding at display cooler at front line.
  • 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 salsa was cooked on 8/27, black beans 8/28, chicken and mushroom ( mena) 8/28, pork belly 8/28 at walk in cooler . Employee date marked Corrected On-Site Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle . Employee labeled Corrected On-Site