CHAYOTE BARRIO KITCHEN
480 N ORLANDO AVE STE C134
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food container at cook line Employee bag over clean utensils at dish area Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food containers in walk in freezer Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by racks next to dish area Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line hand wash sink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area Corrected On-Site
Food safety inspection conducted on 5/14/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 12/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/23/2024
High Priority
3
Intermediate
5
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Cooked Beans in walk in cooler. Per operator cooling overnight 50F
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in cook line. Bife, ribs, chicken carrots, lamb, mash potatoes and yellow rice temperature 68-70F Cooked beans in walk in cooler 50F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line Bife, ribs, chicken carrots, lamb, mash potatoes and yellow rice temperature 68-70F per operator overnight
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers next to 3 compartment sink Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line and bar handwash sinkCorrected On-Site Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line Corrected On-Site
- 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. Operator using ROP for different proteins Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sani bottle with no label in dish area Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 8 total violations (3 high priority, 5 intermediate, 0 basic).
Inspection on 4/26/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over the pastry station.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple cooks preparing items while wearing a bracelet and watches. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in plastic container located in rack
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula kept in standing water with temperature of 72F
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept at room temperature for less than 4 hrs with temperature of 62F Placed in cooler **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer on hand sink at bar
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar not identified as raw in brunch menu Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer No high temperature test strips or high temperature thermometer for high temp machine
- 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. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar
- 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.
Food safety inspection conducted on 4/26/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).