CHAYOTE BARRIO KITCHEN
480 N ORLANDO AVE STE C134
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
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 sink**Corrected 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).