LOS CATRACHOS II

Name: LOS CATRACHOS II
Address: 4663 LAKE WORTH RD, GREEN ACRES, FL, 33463, US
Rating: 0

4663 LAKE WORTH RD, GREEN ACRES, FL 33463

License #6011759

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 10 findings · 3 critical

Routine - Food

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Quick take

LOS CATRACHOS II in GREEN ACRES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 114 total violations — 72 critical, 18 major, 24 minor.

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Inspections on file

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Latest clean pass

April 21, 2026

The latest inspection on October 30, 2026 shows 10 observation rows: 3 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

114

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Plaintain (102F) in fry basket at cookline in kitchen under no temperature control. Cooked less than one hour per operator. Operator discarded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
[24-14-4] Clean utensils stored between equipment and wall. Observed two cleaned knives stored between food prep table and flip top cooler. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal sweater stored on sodas at prep table in kitchen. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to operator electronically.
[14-01-5] Bowl or other container with no handle used to dispense food. 1. Observed clear container with no handles stored in direct contact with dry red beans in storage container in kitchen. 2. Observed bowl with no handles stored in direct contact with cooked beans in container in walk in cooler. Operator removed.
[14-11-5] Equipment in poor repair. Observed ice machine door replaced with clear piece of plastic, held on by black duct tape.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm) in kitchen. Operator remade solution and retested at 50ppm.
[22-41-4] 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. Dishwasher (Chlorine 0ppm

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked eggs (120F - Hot Holding). Operator stated eggs cooked prior to being held for less than 1 hour, discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; comminuted raw pork stored over sour cream. Operator moved raw comminuted pork to opposite side of cooler above raw chicken and below raw steak, raw fish and raw pork.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top reach in cooler; cooked rice (53F - Cooling). Operator stated rice cooked/cooling since yesterday in full deep container, did not reach 41F within 6 hours. See stop sale. At walk-in cooler; mozzarella cheese (90F - Cold Holding). Operator stated not prepared or portioned today, delivered less than 1 hour prior, length of time above 41F is indeterminable. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top reach in cooler; cooked rice (53F - Cooling). Operator stated rice cooked/cooling since yesterday in full deep container, did not reach 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; mozzarella cheese (90F - Cold Holding). Operator stated not prepared or portioned today, delivered less than 1 hour prior, length of time above 41F is indeterminable. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top reach in cooler; cooked rice (53F - Cooling). Operator stated rice cooked/cooling since yesterday in full deep container, did not reach 41F within 6 hours. See stop sale.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food storage/preparation containers then placed to dry/store without sanitizing Triple Sink (Chlorine - Not Set Up). Operator advised employee to set up triple sink to properly sanitize containers.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from dining room and began engaging in ware washing and food/drink preparation without washing hands. Operator discussed with employees who then washed hands.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Approximately 5 dead roaches in kitchen on top of dish machine. Operator removed, cleaned/sanitized.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked beans (80F - Cooling 3:20/80F 3:50). Operator stated cooling for approximately 2 hours in full deep container tightly covered with lid, at this rate did not reach 70F within 2 hours. See stop sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched face/nose while repositioning glasses, touched hair/ear while scratching/repositioning then handled clean equipment, clean utensils and prepared food/drinks for customers without washing hands. Operator discussed with employee(s) who then washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white chest freezer; plastic portioned bag of raw shrimp stored over cheese and hotdogs. Operator moved raw shrimp to different freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At double door upright reach in cooler; raw sausage stored over cooked chicken. Operator moved raw sausage to bottom shelf.
[08A-17-6] 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. At upright double door reach in freezer; raw comminuted beef stored over plastic portioned bags of raw seafood. Operator moved raw comminuted beef to bottom shelf.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in kitchen on dry storage shelf to right of bottled beverages/bagged sugar/bagged rice/cooking oil.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (80F - Cooling 3:20/80F 3:50). Operator stated cooling for approximately 2 hours in full deep container tightly covered with lid, at this rate did not reach 70F within 2 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; milk (45F - Cold Holding). At Flip top cooler; raw steak (50F - Cold Holding). Operator stated items not prepared or portioned today, held less than 4 hours, moved to different cooler/freezer to return to 41F within a total of 4 hours.

Disposition: Emergency order recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. Approximately three dead roaches by reach in cooler at dry storage area Approximately two dead roaches at prep table across cook line on bucket and single serve items Advised operator to remove and sanitize area
[01B-01-4] Dented/rusted cans present. See stop sale. One dented can of tomato sauce
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building then began working; no handwash Employee washed hands
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then touched clean plate; no handwash Employee washed hands
[35A-02-7] Live, small flying insects found Approximately one small live flying insect at dry storage landing on bottles vinegar and shelving Advised operator to remove and sanitize area
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Tortillas in direct contact with rag Operator removed rag
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw fish stored over cooked beef - not all products commercially packaged. Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw steak stored over portioned sauces Operator stored properly
[08A-17-6] 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. At reach in freezer: Raw ground beef stored over whole muscle pork - not all products commercially packaged. Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Cooked pork date marked 1/30
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately six live roaches across cook line below prep table Approximately two live roaches at tortilla station Advised operator to remove and sanitize area
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler: raw shell eggs (56F - Cold Holding); As per operator stored 40 minutes ago Not prepped or portioned today Operator moved product to walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler: cooked beans (46F - Cold Holding); coleslaw (46F - Cold Holding); cheese (46F - Cold Holding); milk (46F - Cold Holding); as per operator not prepped or portioned today stored overnight see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (46F - Cold Holding); coleslaw (46F - Cold Holding); cheese (46F - Cold Holding); milk (46F - Cold Holding); as per operator not prepped or portioned today stored overnight see stop sale At walk in cooler: raw fish (46F - Cold Holding); raw steaks (46F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding) as per operator stored overnight Not prepped or portioned today Below prep table in a bucket: cheese (75F - Cold Holding) as per operator stored 2 hours ago At flip top cooler: sour cream (48F - Cold Holding); sliced ham (46F - Cold Holding); as per operator stored 40 minutes ago Not prepped or portioned today Operator added ice to products
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: pico de gallo (46F at 1:54pm / same at 2:38pm - Cooling) as per operator since 10:00am The product never cooled down to 41F within a total of 4 hours See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: beef soup (130F - Hot Holding); as per operator stored an hour ago Operator moved product to stove to reheat to 199F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced cheese (53F at 1:55pm / same at 2:38pm - Cooling) as per operator since 40 minute aft ; chopped lettuce (45F at 1:56pm / same at 2:38pm - Cooling) as per operator since 40 minutes ago At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator added ice to products

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. In kitchen approximately 3 dead roaches on floor under dish washer. In kitchen approximately 2 dead roaches on lid to bucket of cinnamon. In kitchen approximately 2 dead roaches on floor under flip top, discussed with operator who cleaned and sanitized area.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches in bucket next to ice machine in front of food prep table, discussed with operator who discarded bucket and cleaned and sanitized area.
[01B-02-5] 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. In flip top cooler diced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding); cheese (53F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked beans (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale. In walk in cooler raw chicken (47F - Cold Holding); cheese (47F - Cold Holding); cut cabbage (47F - Cold Holding); milk (47F - Cold Holding); raw steak (47F - Cold Holding); raw fish (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night operator unable to determine how long products out of temperature see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler diced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding); cheese (53F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked beans (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale. In walk in cooler raw chicken (47F - Cold Holding); cheese (47F - Cold Holding); cut cabbage (47F - Cold Holding); milk (47F - Cold Holding); raw steak (47F - Cold Holding); raw fish (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night operator unable to determine how long products out of temperature see stop sale.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Approximately 4 in the floor behind reach in freezer tall by shelves with clean utensils.
[22-41-4] 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.0 ppm Advised operator 3 compartment sink
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed towel from the floor, then placed dirty towel on her shoulder then started to prepare food without washing hands first. Employee washed hands
[35A-02-7] Live, small flying insects found Approximately 3 flying around ice machine on server area with lemons
[14-86-1] Non-food grade towel used as liner for food container. For tortillas. Operator started to move products to a food graded container
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler cook line Raw beef, raw chicken over cooked beef. Advised operator to stored properly
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer tall Raw beef over sauces Reach in freezer short. Raw burgers over cooked beef Employee stored properly .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler tall Raw pork chops over sauces Employee stored properly
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 7 crawling on the floor next, behind and under reach in Freezer on cook line on kitchen area.
[01B-02-5] 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. Flip top cooler cook line cut cabbage 48F cold holding, cut lettuce 48F cold holding, cheese 50F cold holding, crema 48F cold holding raw chicken 50F cold holding, raw beef 59F cold holding, raw ground pork 47F cold holding, French fries 50F cold holding cooked beans 48F cold holding . Per operator all items stored since yesterday, and not prepared or portioned today See top sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line cut cabbage 48F cold holding, cut lettuce 48F cold holding, cheese 50F cold holding, crema 48F cold holding raw chicken 50F cold holding, raw beef 59F cold holding, raw ground pork 47F cold holding, French fries 50F cold holding cooked beans 48F cold holding . Per operator all items stored since yesterday, and not prepared or portioned today See top sale Cook line Cooked rice 68F cold holding Stored for approximately 1 hour and not prepared or portioned today. Operator moved to walk in cooler. Walk in cooler Cheese 45F cold holding, raw beef 45F cold holding, raw pork 45F cold holding, raw chicken 48F cold holding, cut cabbage 45F cold holding, cooked chorizo 45F cold holding,milk 46F cold holding . Per operator products stored for approximately 2.5 hours. And not prepared or portioned today. Advised operator to lower temperature of products to 41F before the 4 hour mark
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cook line cooked beans at 9:27am( 138F reheating) since 7:20am, Operator moved beans back to stovetop to be reheated again to 165F++
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored on top of flat top grill cooked beans 120F hot holding cooked steak 117F hot holding . Per operator products stored for approximately 1 hour. Operator started to reheat items to 165F+++
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.mop sink outside
[11-27-4] 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 to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach in freezer Deep covered container with Cooked beans at 10:10am(114F cooling) since 9 am at 10:40am same temperature . At this current cooling rate product will not cool to 70F within 2 hours. Operator started to moved item to shallow pans
[11-26-1] 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. Email form to operator
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items like sauces stored on multiple storage coolers with no date mark, Per operator stored over 24 hours. Employee started to dated marked items
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine has heavy build up of mold like substance. Discussed with operator to have cleaned and sanitized.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen all vents over prep table, flip top cooler and cook line have debris build up.discussed with operator to clean and sanitize.
[08B-38-4] Food stored on floor. In kitchen large sack of beans stored on floor next to dishwasher. Operator removed from floor. In walk in cooler containers of raw chicken and sauces stored on floor. Operator placed on shelves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing soup touched trash can then proceeded to continue to cut potato. Discussed with operator who had employee washed hands and discard potato.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used barehands to add cheese and steak to customers meal temperature taken at 117F and was immediately sent to customers table. Discussed with operator employee washed hands and put on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw steak stored over container of tomato sauce. Operator moved steak to another cooler.
[01B-02-5] 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. In flip top cooler tub of butter (55F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler tub of butter (55F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight. See stop sale. In flip top cooler chicken (48F - Cold Holding); steak (47F - Cold Holding) per operator products not portion or prepared today and removed from walk in cooler and placed on flip top approximately 2 hours ago. Operator closed flip top lid and removed top potion over stacked pan.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen on flat top stove large pot of tomato sauce (140F - Reheating)at 9:55 per operator reheating since 8:00; refried beans (126F - Reheating)at 9:55 per operator reheating since 8:00. Product will not reach 165F within 2 hours. Operator move product to gas stove top to rapidly reheat to 165F+
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at Cook line sliced cheese (47F - Cooling) at 9:55 per operator cheese cut at 8:30 product cooled to 46F at 10:55. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in to cool.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Victalina guerra 8/20/2019
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at handwashing sink next to ice machine no paper towels at start of inspection. Operator states dispenser broken and provided paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler products such as cooked chicken, house made coleslaw, cooked rice and cooked beans. Per operator products prepared 2 to 3 days prior. Operator added date marks to all products.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. In kitchen above three compartment sink hanging light with exposed wires.

Disposition: Warning Issued
[36-34-5] Ceiling heavy soiled with accumulated food debris, grease, dust, or mold-like substance at walk in cooler .
[08B-12-5] Stored food not covered.. taco at reach in freezer .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses....several wet clothes on the counter, pre table throughout establishment., employee removed.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 2 live fly , flying around kitchen,1 live fly ,landing on portion pickle at server station . Employee discarded pickle .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw marinated pork above cooked pork, chicken, soup at tall reach in cooler .... Raw fish above cooked beans at walk in cooler . Employee properly stored
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition...Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 2 live fly , flying around kitchen,1 live fly ,landing on portion pickle at server station .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....scrambled eggs 68F at cook line being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cream 46F, cheese 51F, butter 52 F, , backed beans 65F in flip top reach in cooler at kitchen. Food not prepped or portion today , per manager food being held less than 4 hours. Employee coved food. ....... Raw pork 48 F, cream 46 F , coleslaw 45F, raw fish 46F in walk in cooler , food not prepped or portion today . Manager stated that cooler door was opened long due to organize. Closed door properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot Holding scrambled eggs 68F at cook line being held more than 4 hours . Stop sale issue . Manager discarded food.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling backed beans 105-90F in a dip container with tightly covered at walk in cooler , took another temperature about 50 minutes later it was same above temperature. Employee replaced food in small container, uncovered food and removed to reach freezer .
[31A-01-4] No handwash sink located in vending machine area where employees service bulk food machines...spin in handwashing sink , employee rinse towel in handwashing sink at kitchen. Employee removed
[53B-13-5] 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.

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LOS CATRACHOS II

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