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:
RESTAURANT & LECHONERA EL JIBARITO INC
License Number:
SEA4604448
Rank:
Seating
License Expiration Date:
12/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
522 JOEL BLVD STE A LEHIGH ACRES, FL 33972
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/03/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
2
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.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork cooked yesterday cooling overnight in reachin cooler still 47°F . See stop sale. **Repeat Violation** **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pork cooking four hours per operator still 83°F . See stop sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pastrami 47°F in reachin cooler overnight per operator. See stop sale. **Warning**
High Priority - Raw animal food stored over cooked food. Raw bacon over cooked pork in reachin cooler. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork cooler improperly still 83°F after four hours and pork at 47°F cooling overnight in reachin cooler per operator. Pastrami cold holding 57°F overnight in reachin cooler per Operator. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Air conditioner filter on handsink in back prep area. **Corrected On-Site** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice pudding prepared more than 24 hours ago per operator, no date mark. **Warning**
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.