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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 CASTILLO DE LAS FRUTAS License Number: SEA2333882
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1140 W 68 ST #A
HIALEAH, FL 33012

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/06/2020 Met Inspection Standards
During This Visit
More information about inspections.
 		4 7 17
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.
Violation    Observation
23-16-4    Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Kitchen.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-11-4    Basic - Equipment in poor repair. Oven door disrepair kitchen. **Repeat Violation**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Repeat Violation**
36-68-4    Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
14-69-4    Basic - Ice buildup in reach-in freezer. Near walk in cooler.
36-56-4    Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system. **Repeat Violation**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. **Repeat Violation**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Near walk in cooler.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler. **Repeat Violation**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
14-06-4    Basic - Wood food-contact surface not properly sealed. Walk in cooler. **Repeat Violation**
03D-05-4    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. Observed cooked beef (49°F - Cooling); cooked chicken (48°F - Cooling) inside reach in cooler.
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. Observed operator stored raw chicken properly. **Corrected On-Site**
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 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. Observed cooked beef (49°F - Cooling); cooked chicken (48°F - Cooling) inside reach in cooler.
16-33-4    Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Calaza China. Observed operator discard at time of inspection.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic containers.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Repeat Violation**
22-06-4    Intermediate - Slicer blade soiled with old food debris.
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