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:
LA PARRILLA DE PANCHO
License Number:
SEA1617448
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
628 S SR 7 MARGATE, FL 33068
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/12/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
4
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line under prep table- observed employees personal bags being stored with raw potatoes and onions.
Basic - Time/temperature control for safety food thawed in an improper manner. Main at 3 compartment sink- observed raw beef brisket resting inside pot being thawed at room temperature.
Basic - Water leaking from pipe and/or faucet/handle. Main kitchen cook line at deep freezer-observed pvc pipe from ceiling into kitchen leaking water inside bucket. HWS was removed.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen refrigerator across from cook line prep table- observed container of raw chicken stored over cooked yams. Operator moved raw chicken to bottom shelf underneath RTE foods. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Main kitchen at 3 compartment sink- observed wiping cloth chlorine sanitizer solution reading 200 ppm. Operator discarded sanitizer solution and replaced with water and chlorine reading 50ppm. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main kitchen cook line prep table- observed cutting board heavy soiled. Advised operator to replace cutting board.
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed in main kitchen across from cook line prep table. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Operator with Consumer Advisory.
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.