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Licensee
Name:
LOS AVINA
License Number:
SEA4800380
Rank:
Seating
License Expiration Date:
06/01/2023
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
515 E NOBLE AVE WILLISTON, FL 32696
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
08/29/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
7
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 - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Silverware stored next to hand washing sink under paper towel dispenser. Manager moved item. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above reach in cooler on cook line.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Beans 68° and 67°. in reach in cooler. Item held in unit overnight.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chorizo 62°. On back ledge of reach in cooler. Left in unit over night.
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken with raw beef in prep sink. Employee moved items. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Chorizo 62°. On back ledge of reach in cooler. Left in unit over night.
High Priority - Toxic substance/chemical stored by or with food. Bottle of cleaner stored on top of prep table. Employee moved item. Also, chemicals stored above salt on shelves in dry storage building.
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.
