LA LECHONERA LATINA INC

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Manager has schedule to clean. Corrective Action Taken** Corrective Action Taken - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris. - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer has grease build up. - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink located by stoves. - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning removed from original packaging no name. - From follow-up inspection 2026-03-03: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork kept cooling overnight with temperature of 55F . Cooked chicken cooling overnight in walk in cooler with temperature of 53F Cooked pigeon peas and rice cooling overnight with temperature of 54F

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Cooked shredded pork kept cooling overnight with temperature of 55F . Cooked chicken cooling overnight in walk in cooler with temperature of 53F Cooked pigeon peas and rice cooling overnight with temperature of 54F Flan and tres leches kept cold overnight holding in front counter cooler with temperature of 47F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flans and tres leches kept overnight in front counter cooler with temperature of 47F . Repeat Violation

Intermediate - No soap provided at handwash sink located in cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop rice . Corrected On-Site - From follow-up inspection 2025-04-10: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders while wearing a bracelet. - From follow-up inspection 2025-04-10: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to hold empanadas. Operator switched to coffee filter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp salad ( per operator prepared 45mins) (56F - Cold Holding); potato salad ( per operator 45 mins) (53F - Cold Holding) in reach in salad cooler at front service counter. Per operator 45 mins operator placed items in walk in cooler for temperature recovery.

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

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 to operator. Operator had employees acknowledge and sign. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom.

Basic - Buildup of food debris/soil residue on equipment door handles.

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. Front salad reach in cooler not holding temperature. Per operator maintenance currently working on unit. Ambient temperature 60f.

Basic - Floor soiled/has accumulation of debris. Underneath steam tables at front service counter, underneath all cooking equipment throughout facility.

Basic - No handwashing sign provided at a hand sink used by food employees. At both hand wash sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers, air drying shelves at 3 compartment sink and all cooking equipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above reach in cooler at front service counter around tvs and top of cooler. Behind all cooking equipment and prep tables at front service counter.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sauces in two door cooler Raw shell Eggs over butter and pickles in prep cooler cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (90-127F - Hot Holding) less than 4hrs per operator. Operator immediately reheated. Second temp 135F Spanish rice and white rice in cambros ; (90-109F - Hot Holding) less than 4hrs. Operator uses as a temporary holding station before transfer to steam table. Advised operator to reheat to 165F for temperature recovery. Second temp 166F Corrective Action Taken

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. Operator printed and had employees sign Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Operator removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in cooler

Basic - Stored food not covered. Container of uncooked beans stored in outside trailer, not covered

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Sugar kept on non food grade container.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.White rice kept on hot box Ford less than 4 hrs with temperature of 101, pigeon peas rice kept on hot box for less than 4 hrs with temperature of 103F. Ask employee to reheat to 165F. Corrective Action Taken Repeat Violation

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.Two new employees. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory for eggs served any style. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Employee scooping rice with a plastic plate. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee scooping rice while wearing a bracelet. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Mortar and pestle wood equipment use to make mofongo.

Basic - Time/temperature control for safety food thawed in an improper manner.Beef tripe been thawed on standing water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Bulk sugar no label. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee was eating on the steam well area, no hand wash until inspector prompt him to wash hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container.Supermarket bags use on top of rice that has been cooked. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish on reach in cooler located at cook line. 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.Cooked beef kept on steam well for less than 4 hrs with temperature of 122F. Ask to reheat Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.Clorox sanitizing spray stored on steam well shelve over bread.

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

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.No proof for new west cook.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Per cook beans , and salads kept on walk in cooler. Made two days ago with no date marked.

Basic - Bowl or other container with no handle used to dispense food.Employee scooping cooked rice with a plate.

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.Employee eating while been on steam well area in we're hot food is kept at front of restaurant.

Basic - Floor soiled/has accumulation of debris.Grease build up on floor under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up. Fan covers on walk in cooler have dust.

Basic - Outer openings not protected with self-closing doors.Front door stays open when customers leave.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Spoons kept on dessert case and by cofee area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat top have debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Wet towel kept on shelve on steam well. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Oxtail 45 , beef 45, steak 50 all kept in reach in cooler across from stove overnight.

High Priority - Nonfood-grade bags used in direct contact with food.Pasteles stored directly in supermarket bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw shrimp stored over pizza empanadas in reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw pork chops in reach in cooler across from stove.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Food kept overnight in reach in cooler across from stove : oxtail 45, beef 45, steak 50. Garlic oil kept by reach in freezer overnight with temperature of 76F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Garlic oil kept by reach in freezer with temperature of 76F.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Pilon had debris .

Intermediate - Handwash sink used for purposes other than handwashing.Employee had a water pitcher in hand sink located in cook line . And also she rinse the pitcher in hand sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored.Dirty plastic stool stored on clean slicer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employees stored food in multiple reach in coolers above restaurant food. Employee medicines and open drink , cell phone on steam well shelve.

Basic - Employee with ineffective hair restraint while engaging in food preparation.Manager has a ponytail that the hair does not stay behind shoulders.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris.Blood in walk in cooler floor.

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

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

Basic - Light not functioning.Missing light shields in the back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up .

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind fryers have grease build up.

Basic - Wood food-contact surface not properly sealed.Pilon use to make mofongo not sealed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Tripe place at reach in cooler last night to cool with temperature of 45F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Tripe place at reach in cooler last night to cool with temperature of 45F. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. All items place in time control for less than 4 hrs. Shrimp salad, squid salad, fritters, pastries I display case by window.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken 108F, beef steak 100F, ribs 121F, All items reheat : steak 137, chicken 157F, ribs 148F, Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at cook line.

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

Basic - Ceiling tile missing over a/ c unit at kitchen , over back exit door and over walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cup with cheese at reach in cooler across of heating table. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in cooler across from stove. Mold like substance at gaskets in reach in cooler across from heating table.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee purse by slicer. Corrected On-Site

Basic - Food storage container/container lid cracked or broken.Cracked lid at container that had sofrito inside walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised employee to place utensil in new water and keep at 135 . Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Grease build up inside three ovens.

Basic - Light shield damaged/in disrepair.No light shields in serving line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up behind fryers and debris under flat top.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Black bean liquid spilled at bottom of white reach in cooler.

Basic - Working containers of food removed from original container not identified by common name.Bulk rice container not labeled. Repeat Violation