DirtyFLRestaurant Inspection Data

LA VENTANITA

1941 S MILITARY TRL STE R7

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8721824

  • 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 Kitchen; cooked beans (132F - Cooling)since 12pm @2:14pm Item held in large closed container See Stop Sale
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee handled raw beef then washed hands without soap and handled clean utensil Advised operator Employee washed hands with soap Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Cut lettuce stored in non food grade bags Advised operator who removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw portioned chicken stored above dough Advised operator who removed 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. At Reach in Cooler; Raw portioned chicken above raw portioned shrimp Advised operator who removed Corrected On-Site
  • 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 Kitchen; cooked beans (132F - Cooling)since 12pm @2:14pm Item held in large closed container See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Counter; horchata (58F - Cold Holding) Per operator held for two hours on counter. Advised operator who moved to cooler **Corrective Action Taken**
  • 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 Front counter showcase warmer; chicken empanadas (105F - Hot Holding); beef empanadas (106F - Hot Holding) Advised operator to reheat to 165+F Operator started reheating process **Corrective Action Taken**
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink Advised operator Employee washed hands at handwashing sink 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 poster
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink had pot holders and pan stored in it Operator removed Corrected On-Site

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8642364

  • 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 2024-05-29: 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. Employee (food handler) working longer than 6 months, no proof of required state approved training provided. Admin Complaint

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8536237

  • 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 front counter hot holding display cabinet; chicken empanadas (93F - Hot Holding). Operator stated empanadas were reheated prior to being placed in holding cabinet, held for 2 hours. Operator agrees to discard empanadas after a total of 4 hours, applied time mark. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated no chlorine test kit available. Repeat Violation Warning
  • 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
  • 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. Provided employee reporting agreement. Operator informed employee during inspection. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At reach in cooler; cooked chicken prepared/date marked 3/2/24. Operator stated chicken is cooked, cooled and frozen on day of preparation, removed from freezer and held in reach in cooler since yesterday. Advised Operator to properly date mark. Warning

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8343981

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee handling food without any hair restraint for loose head hair. Explained
  • 08B-38-4:Basic - Food stored on floor. Bag of white onions and box of oil stored on floor under the table.
  • 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
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. Server working 30 days no food employee reporting agreement. Emailed one.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Employee provided soap. Corrected On-Site