LA PARRILLA LATINA

Intermediate - - From initial inspection : 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. Still observed expired training for Oscar R. and Nora P. Repeat Violation Admin Complaint - From follow-up inspection 2026-01-22: Admin Complaint - From follow-up inspection 2026-03-24: Observed expired training for Oscar R. and Nora P. Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in standing units next to reach in freezer at kitchen area. Warning - From follow-up inspection 2026-01-22: Still observed. Time Extended - From follow-up inspection 2026-03-24: Still observed soiled handles. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed for 28 seats with approximately 59 seats in total at the time of the inspection. Warning - From follow-up inspection 2026-01-22: Time Extended - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing units at kitchen area. Warning - From follow-up inspection 2026-01-22: Still observed soiled gaskets. Time Extended - From follow-up inspection 2026-03-24: Still observed soiled gaskets in units at kitchen area. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked pork on standing reach in cooler at kitchen area. Employee stored properly during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to stove at kitchen area, as per employee approximately 35 minutes, employee moved raw shell eggs to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked white rice (74F - Cold Holding) on preparation table, as per employee for approximately 40 minutes, employee proceeded to reheat cooked rice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (124F - Hot Holding) on steam table, as per employee less than 1 hour. Employee proceeded to reheat sausages during inspection. Sausages (173F - Reheating) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hose connected into hand wash sink at preparation area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked pasta not date marked on reach in cooler at kitchen area, as per employee over 24 hours. Repeat Violation

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. Observed Nora P. and Oscar R. Expired training.

Basic - Equipment in poor repair. Observed broken plastic lid on rice container at preparation area.

Basic - Food not stored at least 6 inches off of the floor. Observed food containers stored on floor at preparation area.

Basic - Food stored on floor. Observed bag of potatoes stored on walk in cooler floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer at kitchen area. Also on reach in freezers at preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on fryer.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit at kitchen area.

Basic - Stored food not covered. Observed cooked pork and cooked steak not covered on reach in cooler at kitchen area, employee covered containers during inspection. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Observed personal medicine on preparation table at preparation area. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed food being covered with non food grade bags on walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored next to stove at kitchen area. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (124F - Hot Holding) on steam table, as per employee less than 3 hours. Also observed milk (112F - Hot Holding) next to coffee machine, as per employee less than 20 minutes, employee discard milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white bin container.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cups inside HWS at front counter. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on HWS at front counter. Also next to steam table.Corrected On-Site Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (42F - Cold Holding); chicken soup (42F - Cold Holding); potatoes salad (43F - Cold Holding) on reach in cooler at kitchen area, as per employee over 24 hours. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed cheese cases inside walk in cooler.

Basic - Ice buildup in reach-in freezer and reach in cooler at preparation area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at preparation area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar white bin container at preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door interior on reach in cooler at preparation area.

Basic - Reach-in cooler/freezer interior have accumulation of soil residues. Observed at preparation area.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed at preparation area. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to flat grill, as per employee less than 2 hours. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw chicken and changing tasks and gloves not changed. Instructed employee on proper procedures.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed establishment selling merengues, Manager unable to provide source. Manager removed from counter. 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. Repeat Violation

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

Intermediate - No soap provided at handwash sink. Observed next to steam table at cook line. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to steam table at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and cooked tripe not date marked inside unit at cook line, as per employee over 24 hours. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch during food preparation.

Basic - Floor soiled/has accumulation of debris. Observed at cook line.

Basic - Ice buildup in reach-in freezer by walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.

Basic - Stored food not covered. Observed cooked beef empanadas mix not covered inside walk in cooler.

Basic - Uncovered food stored near sink exposed to splash. Observed cooked beans container on steam table not protected and exposed to splash due to HWS, at cook line.

High Priority - Nonfood-grade bags used in direct contact with food. Observed arepas being stored on nonfood grade bags inside walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked corn container inside walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored above raw pork inside reach in cooler at kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs (129F - Hot Holding) on steam table at front counter, as per employee less than 1 hour, employee proceeded to reheat food. Corrective Action Taken

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in preparation area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cups in HWS next to orange juice machine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and chicken soup not date marked inside reach in cooler at kitchen area, as per employee from previous day. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in tapioca container at preparation area, next to walk in cooler.Repeat Violation Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed cooked pasta,potatoes salad and coleslaw salad containers not covered inside reach in cooler next to HWS at kitchen area. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection. Warning - From follow-up inspection 2023-10-27: Observed No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at women's bathroom at the dining room. Warning - From follow-up inspection 2023-10-27: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at women's bathroom at the dining room. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at 2 doors reach in cooler next t to 3 compartment sink. Warning - From follow-up inspection 2023-10-27: Still observed soiled gaskets at 2 doors reach in cooler next t to 3 compartment sink. Time Extended

High Priority - Container of medicine improperly stored. Observed 3 bottles of medication stored at preparation table next to microwave. Operator removed. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed two containers of Sazon complete seasoning with mold like substance inside. Operator discarded. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef in contact with non food grade bag. Operator removed non grade bag. Corrected On-Site Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed ant pesticide next to mixer in back storage. Operated removed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish and raw beef next to fruit and yuca in white reach in freezer in front of walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork in reach in cooler and raw chicken over arepas in walk in cooler. Operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chorizo (100F - Hot Holding) and beef empanadas (125F - Hot Holding) at steam table and white rice (120F - Hot Holding) in rice cooker in back storage. As per operator, rice was made about two hours ago.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed pH strips instead of chlorine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed HWS near 3 compartment sink with no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap in HWS in back storage. Operator provided and refilled soap dispenser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handles inside lentils container. Operator removed clear container used as scoop. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed kitchen utensils stored in dirty bin.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board stored on floor next to preparation table near in front of 3 compartment sink. Operator removed from floor. 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 car keys and cellphones near preparation table at front counter.

Basic - Equipment in poor repair. Observed white reach in freezer in disrepair, door is loose and gaskets torn. Repeat Violation

Basic - Food stored on floor. Two oil containers on floor near HWS Sink in back storage area. Observed lentils container on floor. Operator removed from floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer located in front of coffee machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching rice. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in front counter near steam table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in white reach in freezer in front of walk in cooler.

Basic - Open dumpster lid.

Basic - Reach-in freezer interior has accumulation of soil residues in white reach in freezer located in front of walk in cooler. Repeat Violation

Basic - Stored food not covered. Observed in reach in freezer near coffee machine a container of tequenos and empanadas not covered. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on cutting board. Operator removed. Corrected On-Site 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 sink chlorine solution at 200ppm. Employee discarded and prepared a new solution during inspection chlorine solution at 50ppm.

High Priority - Displayed food not properly protected from contamination. Observed tray with avocado slices on top of shelve not covered. Employee wrapped at the time of the inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked arepas stored in nonfood grade bags in reach in cooler at the front counter l

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in reach in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 3:15pm marinated chicken (47F - Cold Holding); marinated pork (49F - Cold Holding) As per employee food was there approximately 1.5 hours. Employee moved to other unit to cool down temperature. marinated chicken (44F - Cold Holding); marinated pork (45F - Cold Holding) at 3:59 pm.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink near back door. Employee removed during inspection. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed only quaternary test strips available. Establishment using chlorine in 3 compartment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup and chicken soup over 24 hours not date Marin reach in cooler in kitchen area. Employee date marked during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. In kitchen area l

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler next to hand wash sink in kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks in some ceiling tiles in kitchen area.

Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in shelves in kitchen area.

Basic - Equipment in poor repair. Observed walk in cooler not working, as per Manager is broken since yesterday. Walk in cooler was empty at the time of the inspection. Everything was removed and stored in other units.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in unisex bathroom near dine in room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler next to hand wash sink in kitchen area.

Basic - Stored food not covered. Observed tray with avocado slices on top of shelve not covered. Observed cooked chicken and cooked beef soup inside reach in cooler not covered. Employee covered during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area next to fryers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled with common name next to coffee machine. Employee labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in freezer an open bag of tilapia over an open container of butter Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine sanitizing solution concentration at 200 ppm Operator diluted the chlorine sanitizer concentration to 50 ppm Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Observed a drain leaking into the front counter hand wash sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink by the coffee machine inaccessible. Has a plastic pitcher stored inside Observed the hand wash sink by the triple sink blocked by the mop bucket Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the hand wash sink by the coffee machine . Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach in cooler by the stove with soiled door handles

Basic - Ceiling tile missing. Observed ceiling tile missing on top of the triple sink Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean aluminum containers stored near the triple sink not protected or inverted

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

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 43 seats in the restaurant. They have 28 approved

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the spoon handle in the rice container touching the food Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under a blue cutting board Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays stored near the triple sink not inverted

Basic - Stored food not covered. Observed in the reach in cooler by the stove raw meat in a container without cover

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

Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container by the coffee machine without name label.