Latin Cafe 2000, 1192 W 49 St, Hialeah, FL - Restaurant inspection findings and violations

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Business Info

Name: LATIN CAFE 2000
Type: Permanent Food Service
Address: 1192 W 49 St, Hialeah, FL 33012
License #: 2328013
Total inspections: 19
Last inspection: 10/07/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce container at WIC.
  • Basic - Ceiling in disrepair. Rust ceiling and vents.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
  • Basic - Cleaned and sanitized equipment or utensils not properly stored. Container stored next to chemical
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area.
  • Basic - Equipment in poor repair. Shelves rusted and rusted nail as a hungers.
  • Basic - Food stored in holding unit not covered. Vegetables in WIC.
  • Basic - Hole in ceiling at the kitchen.
  • Basic - In-use ice scoop stored on soiled surface between uses. Without protection on top of ice machine.
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
  • Basic - Utensils in poor condition. Ice scoop cracked.
  • Basic - Walk-in cooler shelves rusted with encrusted food debris.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • 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.
  • High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 51°, cut tomatoes 47°, lettuce 49°
  • 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.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Ice scoop soiled/build up of mold-like substance/slime.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
10/07/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris in three-compartment sink.
  • Basic - Floor area(s) covered with standing water. Under soda machine front counter
  • Basic - Gaskets with slimy/mold-like build-up.
  • Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
3/31/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Floor tiles cracked, broken or in disrepair.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Exit door blocked by table/chairs. For reporting purposes only. Block by single service items box **Corrected On-Site**
  • High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In holding unit inside drawer
  • High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Croquettes make in house not reaching 135°for hot holding, croquettes at 70°f to 80°
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook, and dish washer
  • Intermediate - Encrusted, soiled material on slicer.
11/25/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over vegetables **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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.
  • Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
6/21/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Can opener blade not readily removable for cleaning or replacement. **Corrected On-Site**
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler
  • High Priority - Vacuum breaker missing at hose bibb.
1/10/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/15/2012Complaint FullCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed food being cooled by nonapproved method.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed live flies in kitchen.
  • Observed old labels stuck to food containers after cleaning.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. tuna 56 f
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 66 f
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
8/14/2012Complaint FullWarning Issued
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.PORK
  • Critical - Observed soiled reach-in cooler gaskets.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/20/2012Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.DISHWASHER GOES FROM DERTY TO CLEAN DISHES WITHOUT WASHING HANDS
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Equipment and utensils not properly air-dried.DRYING THE DISHES WITH A DERTY TOWEL
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed employee dry hands on clothes/apron after washing.
  • Critical - Observed food stored on floor.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical - Observed raw animal food stored over ready-to-eat food.
  • Observed utensils stored in crevices between equipment.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/20/2011Routine - FoodCall Back - Complied
  • Carbon dioxide/helium tanks not adequately secured.
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.DISHWASHER GOES FROM DERTY TO CLEAN DISHES WITHOUT WASHING HANDS
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Equipment and utensils not properly air-dried.DRYING THE DISHES WITH A DERTY TOWEL
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed employee dry hands on clothes/apron after washing.
  • Critical - Observed food stored on floor.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical - Observed raw animal food stored over ready-to-eat food.
  • Observed utensils stored in crevices between equipment.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Wet wiping cloth not stored in sanitizing solution between uses.
8/18/2011Routine - FoodWarning Issued
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.CLEAN PLATES
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Critical - Observed celery stick fall on the floor and then prepared.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed interior of microwave soiled.
  • Observed leaking pipe at plumbing fixture. KITCHEN NEXT TO WALKING COOLER
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BOLICHE SAUSE---SHREDED CHICKEN
  • Observed reuse of single-service articles.MILK CONTAINER BEING REUSED
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
5/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
1/14/2011Routine - FoodInspection Completed - No Further Action
  • 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. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed soiled reach-in cooler gaskets.
8/24/2010Complaint FullInspection Completed - No Further Action
  • Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
  • Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
  • Observed utensils stored in crevices between equipment.
  • Lights missing the proper shield, sleeve coatings or covers.
6/22/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink not sealed to wall.
  • Violation: 36-11-1 Floors not maintained smooth and durable. Chipped tiles and grout missing in between tiles.
3/17/2010Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, sandwhich cooler and desert cooler.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back beans.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed raw animal food stored next to cooked food. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Can without a handle used to scoop food.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink not sealed to wall.
  • Observed insect control device installed over food preparation area.
  • Observed nonfood-contact equipment in poor repair- water heating system missing its cover by mop sink area.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Counter where disposed oranges are kept and cabinet where coffee bags are kept.
  • Critical. Vacuum breaker mising at hose bibb - mop sink.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Coffee prep area.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door with gaps.
  • Floors not maintained smooth and durable. Chipped tiles and grout missing in between tiles.
  • Observed wall in disrepair under 3 compartment sink area.
3/11/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.moved from ric to wic Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. moved from ric to wic
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler by grill area. All phf moved to walk in cooler.
  • Critical. Thermometers not calibrated according to manufacturer's specifications.
  • Critical. Observed raw animal food stored over cooked food. Corrected On Site.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed employee with no hair restraint. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation. Corrected On Site.
  • Food-contact surface not smooth and easily cleanable. FOIL PAPER ON BREAD HEATING GRILL AREA AT KITCHEN .
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. working tables.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Plumbing system in disrepair.DRAIN FROM WALKING COOLER AND HANDWASHING SINK ARE BLOCK.
  • Critical. Observed handwash sink used for purposes other than handwashing.USE TO RINSE VEGETABLES Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Missing drain plug at dumpster.
  • Observed open dumpster lid.
  • Observed food debris accumulated on kitchen floor. WALKING COOLER . Corrected On Site.
  • Observed floor area(s) covered with standing water.
  • Ceiling not smooth and easily cleanable.
  • Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. ON ROASTING OVEN AREA.
  • Wet mop not hung to dry.
  • Observed unnecessary items on the premise.
  • Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
  • Critical. Electrical outlet missing cover plate. For reporting purposes only.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
8/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/7/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/7/2008Routine - FoodInspection Completed - No Further Action

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