LAS AMERICAS LATIN RESTAURANT

High Priority - - From initial inspection : 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 added chlorine to 100ppm. Corrected On-Site Warning - From follow-up inspection 2026-03-16: Triple Sink (Chlorine 0ppm) discussed with operator to correct to 100ppm Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale. Warning - From follow-up inspection 2026-03-16: In double door reach in cooler cooked beef tripe 62F, cooked chicken gizzards 51F , cooling at 10:20 per operator products prepared previous night 9pm and placed in cooler, at this rate of cooling products never reached 41F within 6 hours see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Employee washed and rinsed soiled utensils at triple sink behind front counter service line then handled clean utensils and unwrapped single service takeout containers to package food for customers without washing hands. Advised Operator of proper hand washing requirements. Warning - From follow-up inspection 2026-03-16: Employee handled container of raw fish then handled trash can after without washing hands employee handled open containers of seasonings, clean and sanitized knives and bread, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Double door upright reach in cooler; cooked chicken (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale. Warning - From follow-up inspection 2026-03-16: In double door reach in cooler cooked beef tripe 62F, cooked chicken gizzards 51F , cooling at 10:20 per operator products prepared previous night 9pm and placed in cooler, at this rate of cooling products never reached 41F within 6 hours see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment increased in size/seating, added inside bar, ware-washing area at front counter service line, no plans submitted or approved. Advised Operator to submit updated plans. Warning - From follow-up inspection 2026-03-16: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees returned to kitchen from outside and handled clean dishes and began handling clean cooking equipment to stir food Discussed proper handwashing with owner on site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon over French fries in one door freezer Items not commercially packaged Removed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (50F - Cooling) at 10:15 am to 50 F at 10:30 a,m since 8:30 am; in two door reach in. At this rate food will not cool to 41F within 6 hours. In large plastic covered bin on bottom shelf. Operator advised to move or add ice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover in Two door reach in cooler

Basic - Cutting board has cut marks and is no longer cleanable. On bane Marie at end of cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door reach in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar above bane Marie at end of cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline; Employee cracked eggs then proceeded to handle clean utensils to remove sausages from fryer without washing hands first. Advised operator, employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in Cooler; Raw Chicken stored over raw beef Operator fixed 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. Employee went from exchanging payment with customer at cash register to handling/packaging flan without washing hands. Discussed with Operator, Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door upright stainless reach in cooler; raw sausage stored over washed/cut onions. Operator moved raw sausage to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line flip top cooler; raw sausage stored in same container as ready to eat salami. See Stop Sale.

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. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (109F - Cooling 10:05am/95F -Cooling 10:45am); cooked beef (130F - Cooling 10:05am/114F - Cooling 10:45am). Operator stated items cooling for 30 minutes, in full, deep containers covered with lids, at this rate will not reach 70F within 2 hours, removed lids and placed items in ice bath to facilitate faster cooling. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At cook line double door low boy and flip top cooler(s); standing water in bottom.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing a pot with only soap and water, then she proceeded to put it with the rest of clean pots with out sanitizing first. Educated employee and pot returned to 3 compartment sink for sanitation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on Dec1 2023. Operator renewed license during inspection Corrected On-Site

High Priority - Raw animal food(raw liver) stored over or with unwashed produce.( tomatoes) inside reach in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area. milk 47F cold Holding, chiimicurri 60F cold Holding , Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down milk and moved sauce to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table front counter area Cooked rice 110 F hot Holding . Per operator product stored for approximately 1,5 hours . Operator decided to use time control , marked product for the remaining 2 hours. 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. Emailed procedures to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On front counter area Milk shake at 9:49am(46F cooling) since 30 minutes., at 10am (47F cooling). At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to time control . On kitchen area Cooked ox tail at 9:00 am (107F cooling) 30 minutes,at 9:59am ( 101F cooling) , chicken soup at 9am (99F cooling) 30 minutes , rechecked at 9:57am (105F cooling). At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to reach in cooler Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing mixer in three compartment sink at front counter. She washed and rinsed only. Explained and emailed chart. She sanitized in three compartment sink in the kitchen Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Whole Red Snapper. Invoice 1066328 dated 10/19/23 from Manny's enterprise stating whole snapper lane. On the box southern red snapper. Checked fda seafood list southern red snapper ( common name Caribbean red snapper)is not acceptable name Admin Complaint

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. Emailed one.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For empanadas. Time marked no plan. Emailed one. Operator found blank plan. He filled during inspection. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the steam table display. Explained.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...lobster with French fries in reach in freezer . Operator properly stored food. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator.

Basic - Floor area(s) covered with standing water at kitchen.

Basic - Floors not maintained smooth and durable...throughout kitchen.

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....ceviche 51°, coleslaw 52°, cut tomatoes 53°, cut lettuce 53°, flan 59° in cold hold well at front line being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ceviche 51°, coleslaw 52°, cut tomatoes 53°, cut lettuce 53°, flan 59° in cold hold well at front line being held more than 4 hours. Stop sale issue . Employee discarded food Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pig feet 99°, fish 101°, chicken 122°, beef 103°, steam vegetables 89°, empanadas 87° in steam table at front line being held less than four hours. Manager time marked for time being . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in hand sink at bar .

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

Intermediate - No soap provided at handwash sink at bar , employee provided Corrected On-Site

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.

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above cooked pork in reach in cooler . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....potato salad 44°, crevice 45° in cold hold well at front line being held less than four hours , operator covered food . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored containers in hand washing sink at front line . Employee moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....beef , pork, chicken at storage reach in cooler .

Basic - Stored food not covered at reach in cooler . Employee covered. Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cook line: garlic cream sauce (60-53F)overnight cooling, see stop sale. Warning - From follow-up inspection 2021-12-14: 1qt Garlic cream sauce 47°F, per manager was prepared yesterday 12-14 and left in reach in cooler overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2021 Warning - From follow-up inspection 2021-12-14: Per owner payment was made on 12-13 confirmation # 216030795, advised owner to call Tallahassee to make sure right payment was made. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cook line: 6qts garlic cream sauce (60-53F)overnight cooling, see stop sale. Walk in cooler: 18lb salchichon 46F, 30lbs cheese 47F 10lbs of cooked pork 47F, 4 gallon milk 47F see stop sale all food in walk in cooler overnight. Warning - From follow-up inspection 2021-12-14: Cooling overnight: 1qt Garlic cream sauce 47°F, per manager was prepared yesterday 12-14 and left in reach in cooler overnight Reach in cooler on cook line: 2lbs cheese 49°F,2lbs salchichon 48°F, per cook was left in cooler overnight. Walk in cooler: 4 gallon of milk 45°F, 2lbs cook rice and peas 48°F, 3lbs beans 48°F, All food was left in unit overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line: flan (56F) observed tray stored on top of other trays. Reviewed with manager to use time or keep in cooler. Walk in cooler: 18lb salchichon 46F, 30lbs cheese 47F 10lbs of cooked pork 47F, 4 gallon milk 47F see stop sale all food in walk in cooler overnight. Raw steak 49F, raw churrasco 47F, raw pork 46F. Advised manager to cook all raw food to highest temperature can not server under cook. Cook line; salchichón (46F); ham 46-47F per manager door is left open in morning for rush. Advised to move from cooler to drop temperature. Warning - From follow-up inspection 2021-12-14: Reach in cooler on cook line: 2lbs cheese 49°F,2lbs salchichon 48°F, per cook was left in cooler overnight. Walk in cooler: 4 gallon of milk 45°F, 2lbs cook rice and peas 48°F, 3lbs beans 48°F, raw steak 44°F, raw churrasco 44°F. All food was left in unit overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line: beef pastries (79F);pork (72F);yuca (110F); white rice (112F) per manager food has less than an hour. Per manager pork and pastries are being controlled by time, but has no proof of time form or timer. Observed rice and yuca to high not keeping all food in temperature. Provided time form to manager. Warning - From follow-up inspection 2021-12-14: Chicken empanadas 117°F, white rice 125°F, yuca 116°F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment service eggs any style and beef. Emailed consumer advisory in English and Spanish. Warning - From follow-up inspection 2021-12-14: Resend consumer advisory to owner, to print. Admin Complaint

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Near reach in cooler on cook line, Warning - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues. Throughout kitchen Repeat Violation Warning - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at the bar. Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen Hoods soiled. Gaskets in the coolers are soiled. Warning - From follow-up inspection 2021-08-20: Time Extended