Latin American Grill, 15342 Nw 79 Ct, Miami Lakes, FL - Restaurant inspection findings and violations

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Business Info

Name: LATIN AMERICAN GRILL
Type: Permanent Food Service
Address: 15342 Nw 79 Ct, Miami Lakes, FL 33016
License #: 2326669
Total inspections: 19
Last inspection: 5/1/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main cook line across from grill
5/1/2014Routine - FoodEmergency Order Callback Complied
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Dead roaches on premises. On second levels of food prep tables, floors, tops of 5 gallon food container.
  • Basic - Food stored on floor. Walk ins.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Interior of microwave soiled with encrusted food debris and rust.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Live flies in kitchen.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 60°F. Poultry 59°F. Beef 58°F. Fish 48°F
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box: beef beef 110°F. Pork 112°F.
  • High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat.
  • High Priority - Roach activity present as evidenced by 20 live roaches found in the kitchen and three compartment sink areas, on walls floors, and underneath food prep tables.
  • High Priority - Roach excrement and/or droppings present. Walls in the kitchen.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ham.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
  • Intermediate - No soap provided at handwash sink. Kitchen.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main cook line across from grill
4/30/2014Routine - FoodEmergency order recommended
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - 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. **Corrected On-Site**
  • Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
1/10/2014Routine - FoodCall Back - Complied
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food stored on floor.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - 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.
  • High Priority - 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. **Corrected On-Site**
  • High Priority - Live, small flying insects in food preparation area.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
9/20/2013Routine - FoodWarning Issued
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
  • Basic - Floors not constructed to be easily cleanable. Standing water under oven
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas and croqueta at front counter, reheated to 165?
  • High Priority - Raw animal food stored over cooked food. Cook line cooler **Corrected On-Site**
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. **Corrected On-Site**
3/27/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/21/2012. Repeat Violation.
12/20/2012Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/21/2012. Repeat Violation.
  • Critical - Handwash sink not accessible for employee use at all times. COOK LINE
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SANDWICH STATION Corrected On Site.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON CLEAN GLOVES
  • Observed employee with no hair restraint. SANDWICH STATION
  • Observed equipment in poor repair. ICE MACHINE
  • Observed floor area(s) covered with standing water. THROUGHOUT KITCHEN Repeat Violation.
  • Critical - Observed food stored on floor. WALK-IN FREEZER Repeat Violation.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Observed hole in wall. THROUGHOUT KITCHEN
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOK LINE COOLER Repeat Violation. PHF REMOVED FROM COOLER AND PLACED IN A COOLER THAT MAINTAINS ADEQUATE TEMPERATURE
  • Critical - Observed roach activity as evidenced by 9 live roaches found THROUGHOUT KITCHEN Repeat Violation.
  • Observed utensils stored in crevices between equipment.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
8/20/2012Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
5/15/2012Routine - FoodCall Back - Complied
  • 08A-23-1
  • 8A-26-1
  • 8A-28-1
3/9/2012Routine - FoodCall Back - Extension given, pending
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Floors not constructed easily cleanable.
  • Floors not maintained smooth and durable.
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - No handwashing sign provided at a handsink used by food employees. FRONT COUNTER
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 5/8/2012.
  • Observed employee with no hair restraint.
  • Observed floor area(s) covered with standing water. DRY STORAGE AREA
  • Observed food debris accumulated on kitchen floor. THROUGH OUT KITCHEN
  • Critical - Observed food stored on floor. Corrected On Site.
  • Observed hole in wall. AT 3-COMP SINK
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Observed nonfood-contact equipment in poor repair. COOLER and COOLER HANDLES
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. FOOD MOVED TO COOLER THAT MAINTAINS ADEQUATE TEMPERATURE.
  • Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
  • Critical - Observed roach activity as evidenced by 3 live roaches found in kitchen
  • Observed wall in disrepair. DRY STORAGE AREA
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
  • Critical - Vacuum breaker mising at hose bibb.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/8/2012Routine - FoodWarning Issued
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PHF MOVED TO COOLER THAT MAINTAINS ADEQUATE TEMPERATURE. SANDWICH MAKE STATION
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE CONTAINERS Repeat Violation.
  • Observed floor area(s) covered with standing water.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Observed personal care item stored with food. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. EGGS MOVED TO COOLER
  • Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
  • Critical - Observed toxic item stored by utensils.
8/18/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed food stored on floor. Corrected On Site.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed unlabeled spray bottle.
1/28/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation.
  • Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE SHELVES Repeat Violation.
  • Plumbing system in disrepair. HANDSINK
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed floor area(s) covered with standing water.
  • Observed wall in disrepair.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Wet mop not hung to dry.
8/31/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[ some products still not date-marked]
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Observed employee with no hair restraint.[dishwasher]
  • Critical. Observed soiled reach-in cooler shelves.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed gaskets with slimy/mold-like build-up.
  • Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
  • Observed grease accumulated on kitchen floor.
  • Observed attached equipment soiled with accumulated grease.
  • Observed ceiling in disrepair.[ above steam table]
  • Critical. Observed toxic item improperly stored.[above hand wash sink]
4/20/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit.
  • Observed employee with no hair restraint.DISHWASHER
  • Observed gaskets/seals on cold holding unit in poor repair.REACH IN COOLER
  • Observed nonfood-contact equipment in poor repairFAN INSIDE TABLETOP COOLER IN DISREPAIR
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of microwave soiled.
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Floors not maintained smooth and durable.
  • Observed hole in wall.DISHWASH AREA
  • Critical. No list of certified food service managers available at the establishment.ALDAIR NAVARRO MISSING CFM CERT
11/3/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/26/2009Complaint FullInspection Completed - No Further Action
No report available. 4/6/2009Routine - FoodAdministrative complaint recommended
No report available. 7/9/2008Routine - FoodCall Back - Complied
No report available. 7/8/2008Routine - FoodWarning Issued

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