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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: EL GALLEGO REST & TAVERNA License Number: SEA2321786
Rank: Seating License Expiration Date: 10/01/2012
Primary Status: Ownership Changed Secondary Status:
Location Address: 7171 SW 8 ST
MIAMI, FL 33144-4659

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 07/20/2009 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
19 0
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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.
Violation    Observation
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
31-09-1    Critical - Handwash sink not accessible for employee use at all times.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
52-01-1    Critical - Identity of food or food product misrepresented. OBSERVED GROUPER/ MERO FISH ON MENU. COOK SHOWED ME TWO (2 ) NEW IN CASES AT REACH IN FREEZER WITH PANGASIUS FILETS 7-9 OZ, AS THE INNER PRODUCT OR FISH TYPE.OUTSIDE STICKER WITH : F82-064-01 PURCHASED DATE ON 07/15/2009. ACCORDING TO SALE STICKER ON BOX. MENU MENTIONED : MERO A LA PLANCHA (GRILLED GROUPER) $12.95. ALSO DAILY SPECIALS FOR : TUESDAY (grouper in creole sauce/mero enchilado), THURSDAY and SATURDAY AS WELL SAME DISH AT $10.95 , SPECIAL LUNCH (12:00 m to 4:00 pm) BACK OF MENUS.
53A-09-1    Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
32-15-1    Critical - No handwashing sign provided at a handsink used by food employees.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
22-26-1    Critical - Observed buildup of soiled material on racks in the reach-in cooler.
12A-22-1    Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. SLICE CURED SAUSAGE BEING TOUCHED BARE HAND.
08A-28-1    Critical - Observed food stored on floor.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. HOLDING A BOARD TO BE USED AS A TABLE.
09-03-1    Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
46-05-2    Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Repeat Violation.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE (44F) , SAUSAGES , MORCILLAS (45F). SHRIMPS COOKED (68F) , TORTILLA PAPA (70F).
22-04-1    Critical - Observed presetting of unwrapped silverware. Repeat Violation.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. BAR AREA.
02-24-1    Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.TIME LABEL CONTROL.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED SHRIMP , FISH, TORTILLA ESPANOLA.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS IN REACH IN COOLER.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395