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Licensee
Name:
LA PERRADA DEL GORDO
License Number:
SEA6011128
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
2650 MILITARY TRL BLDG 17 WEST PALM BEACH, FL 33415
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 - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed around 5 flies front counter prep area some landing on closed hamburger bun bag.
Observed around more than 10 flies in cook-line/dishwashing landing on dirty dishes
Observed more than 15 flies in dry storage area landing on boxes and closed flour bag, closed hamburger bun bag.
Observed more than 5 flying around in prep room landing on dirty food containers and trash. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Chimichurri (49°F); per manager was made 7-19 and left in cooler. Sauce is made with fresh garlic and oil.
sliced tomatoes (51°F) was sliced at 10:00am. Has been more than 4 hours. Did not reach temperature.
See stop sale, **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cheese (60°F); shredded chicken (63°F); shredded beef (62°F); cook pork (71°F) per cook was placed on container about 20 min ago. Per cook food is put on counter for rush. Advised to put on ice or use time as public health control. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Chimichurri (49°F); per manager was made 7-19 and left in cooler. Sauce is made with fresh garlic and oil.
sliced tomatoes (51°F) was sliced at 10:00am. Has been more than 4 hours. Did not reach temperature.
See stop sale, **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Front counter has food container, utensil and sponge stored inside.
Hand sink blocked from pot with high flames and trash can. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment uses time for cheese and Tomatoes in front prep counter area. Provided form **Corrected On-Site** **Warning**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
No hot water at hand sink in kitchen. **Repeat Violation** **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.
