ASADOS EL PAISA BROWARD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cilantro in flip top cooler. Operator relocate shell eggs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked beans stored in walk in cooler. Per operator, beans cooked on 02/21/2026. Operator correctly date marked. Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of brown like substance buildup inside ice machine.

Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand wash sink in kitchen. Operator replenished. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At ice machine. Operator removed Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside container with salsas. Operator removed. Corrected On-Site

Basic - Stored food not covered. -Observed uncovered containers with beans and salsa stored in walk in cooler. Operator covered Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen flip top ; cut tomato (66F at 1218 to 65F at 1236 - Ambient Cooling since 1030am). Observed operator cooling in an open cooler, not properly seated inside cooler. Operator moved to walk in cooler for quick chill Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Major ice buildup up inside of reach in freezer near back entrance.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw prepped chicken on shelf above open case of raw fish. Employee rearranged for proper separation. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in kitchen blocked by container of clean utensils. Employee removed container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee replaced. Corrected On-Site

Basic - Ceiling tile missing. Ceiling tiles above back door missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on prep table at front of kitchen. Employee removed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open top cup of coffee on prep table at front of kitchen. Employee discarded last of coffee and removed cup to wash. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on side of trash can next to fryer. Employee removed tongs and replaced with clean on prep table. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside of top to large chest freezer in kitchen damaged with exposed wires and insulation.

Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep table at front of kitchen.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic cutlery in containers at front bar not presented with all handles facing same way.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed water leak in walk in cooler. - From follow-up inspection 2025-02-17: Observed same Time Extended

High Priority - Employee washed hands with cold water.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone then not changing gloves

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 Compartment sink

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. Operator posted clean up posters for vomiting and diarrhea. Corrected On-Site

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.

Basic - Ice scoop handle in contact with ice.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed on line during inspection. Details confirm renewal. Corrected On-Site

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 printed and provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy buildup of ice in reach in freezer in back hallway. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of back chest freezer.

Basic - Stored food not covered. Multiple containers of food items in walk in cooler not covered. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pooled eggs stored over uncovered tomato sauce in walk in cooler.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 compartment chlorine sanitizing solution above 200ppm. Operator corrected to 50ppm. 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. Observed half and half, milk opened more than 24 hours per operator not labeled.

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.

Intermediate - Handwash sink used for purposes other than hand-washing for washing utensils

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red beans, chicken soup, fish. Tomato sauce prepared from Monday through Tuesday with no date marking

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Food stored in a prohibited area. Observed freezer located in aisle way close to public restrooms unable to close

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Observed Walk in cooler interior/shelves have accumulation of soil residues, surface rust and mold like substance hanging off shelves over uncovered foods

Basic - Observed Bowl or other container with no handle used to dispense cooked rice.

Basic - Observed Employee with no hair restraint while engaging in food preparation.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Observed Working containers of flour, panko removed from original container not identified by common name.

Basic - Stored food not covered. Observed cooked soup, tomato sauce not covered in walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored in festival to go supermarket bags in reach in freezer

High Priority - Observed establishment Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored over yucca in reach in freezer in kitchen area. Observed raw salmon stored over fully cooked blood sausage in reach in freezer located in kitchen area. Observed raw king fish stored over yucca in reach in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice being hot held at 110 and then reheated for each serving. Operator had operator reheat rice to 165 °F. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed spray bottle of Clorox sanitizer solution exceeding 200ppm.

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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream, milk opened on 11/16 more than 24 hours not date marked per operator. Operator labeled milk. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with garbage can in front of sink and utensils inside sink. Observed water filter attached to hand washing sink located at front counter bar area.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths or spray bottle chlorine sanitizing solution.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in kitchen area beside 3 compartment sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red beans, lentil, mondongo, salsa prepared from Sat - 11/ 16 no date marked. Operator labeled products Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of bleach and windex not labeled at front counter. Operator labeled bottles. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tile missing

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in ROP packaging in standing water in pan on top of reach in freezer. Inspector had operator remove from ROP packaging to thaw in walk in in container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone, keys on prep table located in kitchen area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed plates not sanitized after wash and rinse. Inspector had operator set up 3 compartment sink in correct order to sanitize plates. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed walk in floor with food debris and build up.

Basic - Food stored in a prohibited area. Observed standing reach in freezer in front of women"s bathroom accessible to public unlocked and next to mop sink.

Basic - Food stored on floor. Observed bag of potatoes, oil stored on floor in kitchen area. Observed raw ground beef stored in pot on floor in walk in cooler. Operator removed and stored correctly.

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed operator with no sanitizing solution set up on line not sanitizing cutting boards while cutting, chicken, beef, pre cooked chorizo. Inspector had operator set up chlorine sanitizing solution and sanitize cutting board and prep table. Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed. Heavy Ice buildup in reach-in freezer in kitchen area with stored vegetables.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in ice bin machine located in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs, spoon on oven equipment door handle at cook line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in contact with salsa in walk in and in contact with rice being not held on stove.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven , stove , grills with heavy grease build up at cook line.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in female restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floors behind oven, fryers with grease build up.

Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public stored in reach in freezer in kitchen area.

Basic - Observed In-use wet wiping cloth/towel used under cutting board in kitchen area.

Basic - Observed Objectionable odors in kitchen area, cook line or other areas of the establishment.

Basic - Observed Single-service articles catering pans on shelf not stored inverted or protected from contamination.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Observed Working containers of flour and panko removed from original container not identified by common name. Operator labeled products

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed lid of reach in freezer located in kitchen area with mold like slime substance.

Basic - Stored food not covered. Observed red beans, lentil, salsa all uncovered in walk in cooler. Operator covered products.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Kitchen area- Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Stored food not covered. Walk in cooler- raw beef

Basic - Working containers of food removed from original container not identified by common name. Container of flour.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- cooked red beans and soup prepared over 24hours ago, per operator. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen - White plates stored on the prep table and reach on freezer.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Kitchen area- stored on the floor across from the walk in cooler- crate of bananas and a sack of onions. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In the women's restroom.

Basic - Silverware/utensils stored upright with the food-contact surface up. Kitchen prep area.