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Name: LA PAISA RESTAURANT & BAKERY License Number: SEA1621558
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 5337-5339 SR 7

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/02/2020 Met Inspection Standards
During This Visit
More information about inspections.
7 9 13
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. Operator scheduled cleaning for 11/4/2020. **Corrective Action Taken**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle observed on cook line. Discarded by manager. **Corrected On-Site**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones in prep area and cook line.
13-02-4    Basic - Employee with ineffective hair restraint while engaging in food preparation.
16-13-5    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
08B-38-4    Basic - Food stored on floor. Observed rice and oil stored on floor of storage area.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed from water by manager. **Corrected On-Site**
14-36-5    Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in reach in freezer in dry storage area.
31B-04-4    Basic - No handwashing sign, soap, or paper towels provided at a hand sink used by food employees on cookline.
16-46-4    Basic - Old labels stuck to food containers after cleaning.
29-08-4    Basic - Plumbing system in disrepair. Mop sink is clogged.
14-67-4    Basic - Reach-in cooler and reach-in freezer gasket torn disrepair in dry storage area and by steam tables.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Items labeled incorrectly.
12A-04-6    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed employee touch holding unit door then begin prepping fish. Instructed employee to wash hands and put on gloves. **Corrected On-Site**
12A-20-4    High Priority - Employee washed hands with no soap.
08A-05-6    High Priority - Raw animal food stored over ready-to-eat food observed in reach in cooler by dish area. Raw fish stored over ready to eat items.
08A-20-5    High Priority - Raw animal foods not properly separated from each other in holding unit observed in reach in cooler by steam tables. Raw chicken over raw beef.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (54°F) at 10AM, our two hours per manager, placed on ice, retest: 41F at 11:15AM.
03B-01-6    High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. 1. soup (118°F) at 9:45AM, on counter less than two hours per manager, moved to stove top to reheat. retest: 165F at 11:15AM. 2. beef stew (124-160°F - Hot Holding) at 9:45AM, out less than two hours per manager, retest: 165F at 10:30AM. 3. cream sauce (90-105°F) at 10AM, our less than two hours per manager, moved to stovetop to reheat, retest: 150F at 11:15AM.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm Chlorine, remade to 50ppm. **Corrected On-Site**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by equipment in kitchen.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink at bar area.
27-16-4    Intermediate - Hot water not provided/shut off at guest handwash sink.
32-11-5    Intermediate - Lack of toilet tissue at each toilet observed in employee bathroom.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
16-31-4    Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa and sauces made onsite over 24 hours before inspection but made within three days.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled at bar. Labeled by employee. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395