Latin Cafe 2000, 875 Nw 42 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: LATIN CAFE 2000
Type: Permanent Food Service
Address: 875 Nw 42 Ave, Miami, FL 33126
License #: 2325186
Total inspections: 17
Last inspection: 10/17/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Baking/pizza pans have accumulation of black debris.
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Leaking pipe at plumbing fixture. At mop sink.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. A few units in kitchen.
  • Basic - No container installed for catching grease from hood drip tray.
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
  • Basic - Walk-in cooler shelves soiled with encrusted food debris.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Slicer blade guard soiled with old food debris.
  • Intermediate - Soil residue in food storage containers.
10/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - In-use tongs stored on equipment door handle between uses.
6/3/2014Routine - FoodCall Back - Complied
  • Basic - Baking/pizza pans have accumulation of black debris.
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floor tiles cracked, broken or in disrepair. By sandwich station
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Gaskets with slimy/mold-like build-up. Chest freezer
  • Basic - Ice buildup in chest freezer.
  • Basic - In-use tongs stored on equipment door handle between uses.
  • 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.scoop with handle not stored above tuna salad
  • Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
  • Basic - Missing drain plug at dumpster.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box, ric by sandwich station
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Utensils in poor condition. Plantain slucer
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • Basic - Wall soiled with accumulated food debris.
  • Basic - Working containers of food removed from original container not identified by common name. Flour
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken empanadas 118 f at pastry box
  • High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw chicken over cooked pasta **Corrected On-Site**
  • High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Paint cans on top of clean utensils by 3 compartment sink.
  • Intermediate - Accumulation of food debris/grease on food-contact surface. On can ponder holder.
  • 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 - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth at cafeteria hand washing sink.
  • Intermediate - Soil residue in food storage containers.
3/31/2014Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth sanitizing solution stored on the floor.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • 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.
8/8/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/16/2013Complaint FullCall Back - Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food storage containers
  • Basic - Floor area(s) covered with standing water.
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
  • Basic - Food stored in a location that is exposed to splash hand washing soap on deli station
  • Basic - Food stored on floor. **Corrected On-Site**
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. Fries grease food accumulation between frying equipment
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Or changing gloves **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. Chicken, ham, cheese in side reach
  • High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Stuffed raw chicken over beef
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Sandwich station
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • 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.
6/28/2013Complaint FullWarning Issued
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
  • Basic - Food stored on floor. Bread
  • Basic - Gaskets/seals on holding unit in poor repair.
  • Basic - Soil residue build-up on nonfood-contact surface. Shelves
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish drawers
  • Intermediate - Handwash sink not accessible for employee use at all times. Blocked
  • Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
4/5/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/23/2012Routine - FoodInspection Completed - No Further Action
  • Observed build-up of grease on nonfood-contact surface. ON SHELVES
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF OVER FISH INSIDE WALKIN COOLER Corrected On Site.
  • Critical - Observed soil residue in storage containers. Corrected On Site.
  • Observed utensils stored in crevices between equipment.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.
5/7/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Dry food stored under warewashing drain board
  • Food-contact surface not smooth and easily cleanable.Wooden blocks holding cutting board
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment.
  • Observed attached equipment soiled with accumulated dust.Walk-in cooler fan covers
  • Critical - Observed cloth used as a food-contact surface.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Grinder
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice dispenser
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination.
12/7/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 200+
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Cooked beef placed on floor discarded during inspection.
  • 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. Corrected On Site.
  • Critical - Observed employee handling soiled equipment or utensils then handle clean dishes and utensils,
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food being cooled by nonapproved method. Placed on floor discared during inspection.
  • Critical - Observed hose at dish sink lower than flood rim of sink.
  • 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 interior of microwave soiled.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg base 88 degrees
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Dishwashing machine 200* ppm
  • Critical - Observed soiled walk-in cooler shelves.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. -100 ppm
  • Critical - Shell eggs held on counter top greater than 45 degrees Fahrenheit.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
  • Critical - Vacuum breaker mising at hose bibb.
4/7/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs and butter at 64 degrees out of temperature control Corrected On Site.
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Bulk rice and beans containers stored under warewashing sink drainboard
  • Critical. Observed food stored on floor.Bags of Bread
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. Observed soil residue in storage containers.Sliced fried plantains holding containers
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Can opener holdster
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table's bottom shelf rusted
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board covering prep table
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.Oven top
  • Critical. Observed spray hose at dish sink lower than flood rim of sink.
  • Critical. Hand sink missing in food preparation room or area.Outside coffee service area
  • Critical. Observed gas venting in disrepair. For reporting purposes only.Oven
  • Carbon dioxide/helium tanks not adequately secured.
  • No plan review submitted and renovations in completed.New food preparation area under an outside canopy
  • No copy of latest inspection report.
12/3/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISH CEVICHE
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BAR SANDWICH COOLER
1/7/2010Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISH CEVICHE
  • Critical. Establishment not maintaining shellstock tags for 90 days.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICH REACH_IN COOLER (SEE COMMENTS)
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. churro sauce @115F, sausages @99F. Corrected On Site. Corrected On Site.
  • Critical. Observed food being cooled by nonapproved method. KITCHEN: BEANS @ 122F; WALK_IN COOLER: CREOLE SAUCE @47F, BEANS 66F, GROUND BEEF 47F, LAMB 47F, ROAST PORK 45F, etc. (SEE TEMPERATURE BLOCK) ITEMS HAS BEEN IN WALK_IN COOLER FROM LAST NIGHT AND UP TO A WEEK. Corrected On Site. Repeat Violation.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BAR SANDWICH COOLER
  • Critical. Observed potentially hazardous food thawed in an improper manner. BEEF AT ROOM TEMPERATURE
  • Critical. Observed raw animal food stored over ready-to-eat food. REACH_IN FREEZER
  • Critical. Observed raw animal food stored over cooked food. RAW SHELLED EGGS OVER COOKED FOOD, RAW STEAK OVER COOKED FOOD. WIC
  • Critical. Observed uncovered food in holding unit/dry storage area. ICE MACHINE
  • Critical. Observed employee dry hands on clothes/apron after washing. TOUCHING RAGS WITH GLOVES ON
  • Observed employee with no hair restraint.
  • Observed gaskets/seals on cold holding unit in poor repair. COOKLINE
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed a nonfood-grade basting brush used in food. Corrected On Site.
  • Critical. Equipment food-contact surfaces and utensils not sanitized.
  • Observed soiled wet wiping cloth in use with fresh solution. Corrected On Site.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. STORAGE CONTAINERS IN KITCHEN
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed food debris accumulated on kitchen floor.
  • Lights missing the proper shield, sleeve coatings or covers. WALK_IN COOLER
  • Wet mop not hung to dry.
  • Critical. Exit signs not properly illuminated. For reporting purposes only. KITCHEN BACK DOOR
1/6/2010Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
  • Critical. Observed food being cooled by nonapproved method.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 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. STEAM TABLE
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
  • Observed old food stuck to clean dishware/utensils. Corrected On Site.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. POTS AND PANS Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. COOKLINE
  • Observed single-service articles stored without protection from contamination. FOAM CUPS BY CAFETERIA WINDOW Repeat Violation.
  • Observed food debris accumulated on kitchen floor. Corrected On Site.
  • Observed floor area(s) covered with standing water.
8/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/4/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/7/2008Routine - FoodInspection Completed - No Further Action

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