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Licensee
Name:
LA BODEGA RESTAURANT
License Number:
SEA2331134
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
13774 SW 88 ST MIAMI, FL 33186
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/08/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
9
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 - Bowl or other container with no handle used to dispense food.
Observed bowl used to dispense milk cream, reach in cooler#2,ceviche station. **Corrected On-Site** **Warning**
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Observed walk in cooler ambient temperature at approximately 49°F.
cooked brown rice (56°F - Cold Holding); cooked chicken (56°F - Cold Holding); raw fish whole (56°F - Cold Holding); raw beef (55°F - Cold Holding); raw seafood mix (51°F - Cold Holding); raw shrimp (47°F - Cold Holding); tamales (55°F - Cold Holding); raw chicken breast (54°F - Cold Holding); cooked lamb (54°F - Cold Holding); hotdogs (54°F - Cold Holding); sliced ham (54°F - Cold Holding); white cheese (54°F - Cold Holding); heavy cream (54°F - Cold Holding); fish, chicken base with milk (55°F - Cold Holding); cooked lamb (55°F - Cold Holding); hotdogs (54°F - Cold Holding); pooled eggs (55°F - Cold Holding) as per operator all items from yesterday and before. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed raw pork stored in shopping bags located in the walk-in freezer.
Observed cooked shrimp,octopus stored in shopping bags located in the chest freezer. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw diced swai above corn,located in the glass door reach in cooler,ceviche station. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Walk-in cooler:
cooked brown rice (56°F - Cold Holding); cooked chicken (56°F - Cold Holding); raw fish whole (56°F - Cold Holding); raw beef (55°F - Cold Holding); raw seafood mix (51°F - Cold Holding); raw shrimp (47°F - Cold Holding); tamales (55°F - Cold Holding); raw chicken breast (54°F - Cold Holding); cooked lamb (54°F - Cold Holding); hotdogs (54°F - Cold Holding); sliced ham (54°F - Cold Holding); white cheese (54°F - Cold Holding); heavy cream (54°F - Cold Holding); fish, chicken base with milk (55°F - Cold Holding); cooked lamb (55°F - Cold Holding); hotdogs (54°F - Cold Holding); pooled eggs (55°F - Cold Holding) as per operator all items from yesterday and before. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler:
cooked brown rice (56°F - Cold Holding); cooked chicken (56°F - Cold Holding); raw fish whole (56°F - Cold Holding); raw beef (55°F - Cold Holding); raw seafood mix (51°F - Cold Holding); raw shrimp (47°F - Cold Holding); tamales (55°F - Cold Holding); raw chicken breast (54°F - Cold Holding); cooked lamb (54°F - Cold Holding); hotdogs (54°F - Cold Holding); sliced ham (54°F - Cold Holding); white cheese (54°F - Cold Holding); heavy cream (54°F - Cold Holding); fish, chicken base with milk (55°F - Cold Holding); cooked lamb (55°F - Cold Holding); hotdogs (54°F - Cold Holding); pooled eggs (55°F - Cold Holding) as per operator all items from yesterday and before. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board by the ceviche station soiled. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb in walk-in cooler . **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.
