LA PARRILLA ROTISSERIE & GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 11:10 a.m. raw chicken and beef cold held in flip top cooler at 47F. Per operator, both items transfer to unit at 10:00 a.m. Operator placed ice packs on both items for quick chill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. - Observed no handle bowl used to dispense soup. Repeat Violation

Basic - Food stored on floor. -Observed various food items stored on walk in floor. Operator removed and stored on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Operator heavy ice buildup inside walk in freezer .

Basic - Stored food not covered. -Observed uncovered containers with cooked beef, pork and rice in walk in cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) operator fixed to 100ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomato paste Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (122F - Hot Holding). Observed plantains at top of container not holding temperature. Operator reheated to 172F for hot holding Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of sugar. Operator removed Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board at kitchen flip top Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris, next to walk in cooler. Operator cleaned Corrected On-Site Warning

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. In triple sink area, clean hotel pans stacked on top of each other while still wet. - From follow-up inspection 2025-05-20: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(behind stove); raw beef (40F-45F). Per operator foods not portioned or prepared today,in unit less than 4hrs. Observed food stacked above the fill line. Operator removed half of the steak to cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Hot Shot flying insect killer spray on top of ice machine. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on wiping cloth on kitchen food prep table. Operator removed Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Ice buildup up around door and shelves. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust and food debris on kitchen shelf/rack next to stove and prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooke black beans. Walk In Cooler Manager placed fish below cooked beans Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Manager removed can Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains Purple liquid identified as glass cleaner. Manager labeled bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on utensils rack

Basic - Floor area(s) covered with standing water. By mop sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Stored food not covered. Cooked chicken located in Walk In Cooler

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Employee added bleach to correct 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw fish and shrimp,above uncovered containers of cooke rice.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, case of raw shell eggs on shelf above containers of raw beef and pork.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and continued handling multiple to go containers and utensils while cooking other items without washing hands and changing gloves.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In house portioned commercial mashed potatoes in reach in freezer by rotisserie oven not dated when portioned.

Intermediate - 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. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 50F in ice water.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table above chicken hot holding drawers. Manager moved beverage. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In walk in cooler, 2 containers of cooked rice dated 11-6 not covered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table flip top in kitchen. Chef removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temping at 125°F. Operator added to stove for proper holding temperature. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef added a capful of bleach retesting at 50ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired as of 12/01/2021. Informed operator that they needed to renew license. Operator renewed license while present on site doing inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser in rear kitchen area unable to dispense paper towels. Operator opened container and reseated paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine plastic guard with slime like substance.

Basic - Bowl or other container with no handle used to dispense food. Observed paper cup used to scoop raw mahi on cook line make table. Operator removed and discarded cup. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen with dust accumulation.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards throughout kitchen with heavy grooves. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored above spices and pots/pans next to stove top on shelves. Operator removed and discarded water bottle. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up in walk-in freezer along door, coils and floor. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting boards on cook line. Operator removed wiping cloths. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer gasket and cook line make table gasket soiled with food debris. Observed storage shelves in rear kitchen area soiled. Repeat Violation

Basic - Stored food not covered. Observed seasoning in rear prep area in container uncovered and not currently in use. Operator covered at time of inspection. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves heavily rusted. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sanitizer solution at 10ppm in ware washing area. Operator remade solution to 200ppm Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started working and touching clean containers without washing hands. Employee stated she washed hands in bathroom. Inspector educated employee on hand washing procedures. Operator had employee wash hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly flying around in the ware washing area.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw mussels stored in bag with opened vegetables in reach in freezer located in cook line. Operator removed and stored properly. Corrected On-Site

High Priority - 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. Observed raw steak (52°F - Cold Holding); raw chicken (49-52°F in reach in cooler in prep area. Per operator raw meats were stored overnight in reach in cooler. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (52°F - Cold Holding); raw chicken (49-52°F in reach in cooler in prep area. Per operator raw meats were stored overnight in reach in cooler. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash cleaning cloth in hand washing sink in kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes and huancaina with no date mark. Per operator, items was made 8/5/2021 at 11 am. Operator date marked all products Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop stored in sugar container in dry storage area. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Clean utensils stored between equipment and wall. Observed knives stored behind prep table in ware washing area. Operator removed and stored properly Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in ware washing area no longer cleanable.

Basic - Dead roaches on premises. Observed one dead roach at back door located in ware washing area. Operator cleaned area and removed dead roach. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. 1)Observed employee drinking water in prep area located in kitchen area. 2) Observed employee beverages on prep tables, shelves with clean utensils, shelves with spices throughout kitchen and storage room. Operator had employees remove beverages and stored properly Operator had employee move to designated area for employees. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cooked food stored with sauces and uncovered cut lemons in reach in flip top cooler. Operator removed and stored properly Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water by 3 compartment sink and back door in ware washing area. Operator mopped floor to remove standing water. Corrected On-Site

Basic - Food stored on floor. 1) Observed container of sauce on floor in walk in cooler. 2) Observed bucket with sauce on floor in storage room.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer with heavy ice build up on boxes floors and walls. Observed reach in freezer on cooks line with ice build up and slime like substances on edges of freezer. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. 1)Observed in use utensils used to dispense flour stored on dirty rusted shelf. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in storage room.

Basic - Stored food not covered. Observed empanadas in walk in cooler not covered. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mashed potatoes thawing in standing water in steam table. Operator removed and put potatoes under potable running water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in shelves heavily rusted.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket not hanging to dry. Operator removed and stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1)Observed wiping cloth solution at 0 ppm on cook line. Operator remade solution to 100ppm 2) Observed wet cloth on prep table not stored in sanitizing solution. Operator removed and stored properly. Corrected On-Site