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Licensee
Name:
LA PARRILLA DE PANCHO
License Number:
SEA1617448
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
628 S SR 7 MARGATE, FL 33068
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/01/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
5
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use wet wiping cloth/towel used under cutting board.
In kitchen at prep table. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At cook line ,two door cooler - Raw fish stored over raw beef.
Raw shrimp over raw chicken . **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line counter -Fresh garlic in oil (83F - Cold Holding). Per operator item was not prepared or portioned today . Item was prepared on 7-31 and held outside over night . Educated operator on proper temperature control procedures. Operator discarded. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Provided poster to manager.
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.
Provided poster to manager.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Ready to eat cheese left outside per operator for approximately 30 minutes at 11:14 am-(64F-Cooling). Operator removed to cooler for quick chill at 12:00pm-(64F Cooling).
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs and Steak not identified on menu as undercooked or raw.
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 posted or on menu for eggs and steak items .
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
