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:
01/31/2025
Primary Status:
Delinquent
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
09/17/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
5
6
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 - Cutting board has cut marks and is no longer cleanable.
Observed white cutting board at preparation area, by kitchen. **Repeat Violation** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees wearing Wrist jewelry and washes while serving food. **Warning**
Basic - Food stored on floor.
Observed inside walk in freezer, boxes with vegetables and plastic containers with pork belly stored in the floor. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee changed task, no washing hands and changing gloves as needed.
Manager coached employees on proper hand washing and glove use. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at steam table front counter.
cooked beef and potatoes (110F - Hot Holding); cooked chicken (119F - Hot Holding); pork ribs (109F - Hot Holding); pork chops (111F - Hot Holding)
Employee took food items to the kitchen to reheat. **Corrective Action Taken** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board and can openersoiled at prep area back of the restaurant. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed utensils inside hand wash sink at kitchen . **Repeat Violation** **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
