DirtyFLRestaurant Inspection Data

LAS AMERICAS LATIN RESTAURANT

1336 South Military Trail
West Palm Beach, Florida, 33415
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8625714

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line double door low boy and flip top cooler(s); standing water in bottom.
  • 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 went from exchanging payment with customer at cash register to handling/packaging flan without washing hands. Discussed with Operator, Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door upright stainless reach in cooler; raw sausage stored over washed/cut onions. Operator moved raw sausage to lower shelf. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (109F - Cooling 10:05am/95F -Cooling 10:45am); cooked beef (130F - Cooling 10:05am/114F - Cooling 10:45am). Operator stated items cooling for 30 minutes, in full, deep containers covered with lids, at this rate will not reach 70F within 2 hours, removed lids and placed items in ice bath to facilitate faster cooling. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken**

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8531440

  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with only soap and water, then she proceeded to put it with the rest of clean pots with out sanitizing first. Educated employee and pot returned to 3 compartment sink for sanitation. Corrected On-Site Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on Dec1 2023. Operator renewed license during inspection Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food(raw liver) stored over or with unwashed produce.( tomatoes) inside reach in cooler. Operator stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area. milk 47F cold Holding, chiimicurri 60F cold Holding , Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down milk and moved sauce to reach in 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. Under steam table front counter area Cooked rice 110 F hot Holding . Per operator product stored for approximately 1,5 hours . Operator decided to use time control , marked product for the remaining 2 hours. 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 procedures to operator
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On front counter area Milk shake at 9:49am(46F cooling) since 30 minutes., at 10am (47F cooling). At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to time control . On kitchen area Cooked ox tail at 9:00 am (107F cooling) 30 minutes,at 9:59am ( 101F cooling) , chicken soup at 9am (99F cooling) 30 minutes , rechecked at 9:57am (105F cooling). At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to reach in cooler **Corrective Action Taken**

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8376974

  • 33-16-4:Basic - Open dumpster lid.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the steam table display. Explained.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing mixer in three compartment sink at front counter. She washed and rinsed only. Explained and emailed chart. She sanitized in three compartment sink in the kitchen Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm. Corrected On-Site
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Whole Red Snapper. Invoice 1066328 dated 10/19/23 from Manny's enterprise stating whole snapper lane. On the box southern red snapper. Checked fda seafood list southern red snapper ( common name Caribbean red snapper)is not acceptable name Admin Complaint
  • 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.
  • 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. For empanadas. Time marked no plan. Emailed one. Operator found blank plan. He filled during inspection. Corrected On-Site Repeat Violation