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Licensee
Name:
LAS VEGAS CUBAN CUISINE
License Number:
SEA1621192
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1727 E HALLANDALE BEACH BLVD HALLANDALE, FL 33009
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
07/17/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
1
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 - - From initial inspection : Basic - Walk-in cooler gasket torn/in disrepair.
Reach in cooler gasket torn in reach I. Cooler on cookline **Warning** - From follow-up inspection 2019-07-05: Gaskets still torn **Time Extended** - From follow-up inspection 2019-07-17: Technician on site to change gaskets. **Time Extended** **Corrective Action Taken**
High Priority - - From initial inspection : 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.
Cooked soup (52°F - Cooling); cooked beans (49°F - Cooling); sauce (48°F - Cooling); cooked tamales (49°F - Cooling); cooked yellow rice (52°F - Cooling); cooked ground beef (50°F - Cooling); cooked pork (48°F - Cooling); cooked beef (47°F - Cooling); egg batter (51°F - Cooling); cooked black beans and rice (48°F - Cooling); cooked white beans (48°F - Cooling); cooked chicken (49°F - Cooling); cooked ham (47-48°F - Cooling); cheese (50°F - Cooling) raw salmon (49°F - Cold Holding); fish fillet (49°F - Cold Holding). As per operator food items were cooling walk in cooler overnight. Observed date mark with prepped date 7/2/19 See stop sale **Warning** - From follow-up inspection 2019-07-05: Cooked beans 50°F; white beans 47°F;white beans 48°F; tomales 46°F soup 49°F; pork 49°F; chicken 49° beef 50°F **Admin Complaint** - From follow-up inspection 2019-07-17: Cooked rice 50°f, cooked chicken 46°f, tomato sauce 48°, cooked black beans 51°, tamales 47°f, cooked white beans 48°f, held overnight in walk in cooler as per manager. Foods was date marked July 17th.
Cooked black beans at 48-63°f cooling covered in walk in cooler for more than 6 hours. Foods were placed in walk in cooler at 7:00am as per manager time now 1:20. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
raw salmon (49°F - Cold Holding)and raw fish fillet (49°F - Cold Holding) in walk in cooler . Operator said food item has been in cooler since 7/2/19. See Stop Sale **Warning** - From follow-up inspection 2019-07-05: Raw salmon 47°F; raw fish fillet 49°F See stop sale **Admin Complaint** - From follow-up inspection 2019-07-17: Cooked rice 50°f, cooked chicken 46°f, tomato sauce 48°, cooked black beans 51°, tamales 47°f, cooked white beans 48°f, held overnight in walk in cooler as per manager. Foods were date marked July 17th.See stop sale **Admin Complaint**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Cooked soup (52°F - Cooling); cooked beans (49°F - Cooling); sauce (48°F - Cooling); cooked tamales (49°F - Cooling); cooked yellow rice (52°F - Cooling); cooked ground beef (50°F - Cooling); cooked pork (48°F - Cooling); cooked beef (47°F - Cooling); egg batter (51°F - Cooling); cooked black beans and rice (48°F - Cooling); cooked white beans (48°F - Cooling); cooked chicken (49°F - Cooling); cooked ham (47-48°F - Cooling); cheese (50°F - Cooling) raw salmon (49°F - Cold Holding); fish fillet (49°F - Cold Holding. As per operator food items were in walk in cooler overnight. See stop sale **Warning** - From follow-up inspection 2019-07-05: Cooked beans 50°F - cooling; white beans 47°F - cooling;white beans 48°F - cooling; tomales 46°F - cooling soup 49°F - cooling; pork 49°F - cooling; chicken 49°F - cooling beef 50°F - cooling **Admin Complaint** - From follow-up inspection 2019-07-17: Cooked black beans at 48-63°f cooling covered in walk in cooler for more than 6 hours. Foods were placed in walk in cooler at 7:00am as per manager, time now 1:20. See stop sale. **Admin Complaint**
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.
