Padrino's Cuban Cuisine Degrades its Sanitary Rating
801 S University Dr
Plantation, FL 33324
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At cook line.
Basic - Employee personal items stored in or above a food preparation area. Cellphone above food preparation table. Employee removed cellphone. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Waiter preparing salad. Employee provided hair restraint. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dishwashing area.
Basic - Ice scoop handle in contact with ice. At wait station.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At bread spreading flour.
Basic - Interior of microwave soiled with encrusted food debris. At cook line.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Waiter at prep station. Employee washed hands upon request. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork. At cook line. Employee properly stored. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, container of soup.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in ware washing area.
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris, walk in cooler.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, fish.
Basic - Stored food not covered in walk-in cooler, beans.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shrimp over vegetables. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over prepared vegetables, in walk in cooler.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Cove molding at floor/wall juncture broken/missing, by utility closet by rear door.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in ware washing area, clean.
Basic - Food stored in dry storage area not covered, plantain chips under prep table in kitchen.
Basic - Grease accumulated on kitchen floor and/or under cooking equipment, under fryers and grill.
Basic - Hole in or other damage to wall, by prep sink by walk in cooler.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Placed on grill. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in kitchen , over microwave.
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, tilapia in prep sink.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in dry storage area.
Basic - Stored food not covered in walk-in cooler, cooked pork and prepared plantains.
Basic - Wall soiled with accumulated grease, food debris, and/or dust, by ware washing area.
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator moved bucket. **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
High Priority - Employee washed hands with cold water.
High Priority - Employee washed hands with no soap.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, by mop sink.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, scrubber.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, empanadas, cooked pork, beans, sauce, and various other food in walk in cooler.
Basic - Gaskets with slimy/mold-like build-up.
Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans.
Basic - Soiled reach-in cooler gaskets.
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
Basic - Bowl or other container with no handle used to dispense food, to scoop flour and salsa.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, on cookline.
Basic - Floor tiles cracked, broken or in disrepair, in ware washing area.
Basic - Leaking pipe at plumbing fixture, at hand wash sink by walk in cooler.
Basic - Single-service articles not stored inverted or protected from contamination,take out container on counter in kitchen
Basic - Soiled wet wiping cloth placed in use with fresh solution.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, bread.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, chicken to beef .
Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor tiles cracked, broken or in disrepair.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor tiles cracked, broken or in disrepair.
Basic - Ice scoop stored with handle in contact with ice in ice bin,at waitstaff area.
Basic - No mop sink or curbed cleaning facility provided. **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, storing bread that will later be used for bread pudding, on shelf in dry storage area.
Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in dry storage area.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, cooked ground beef and cooked pork chunks, in walk in cooler.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of fish.
Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, by soda dispensing machine.
Basic - Floor tiles missing, in ware washing area.
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, chicken stored next to soup, in walk in cooler.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, panini press.
Basic - Food stored on floor. **Corrected On-Site**
Basic - Equipment in poor repair. Reach in cooler by the cook line
Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Covered waste receptacle not provided in women''s bathroom.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef walk in cooler Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pork
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Hot water not provided/shut off at employee hand wash sink. employees restroom Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Wet mop not hung to dry. Repeat Violation.
No Violations Were Observed
Critical - OBSERVED FOOD STORAGE CONTAINER NOT LABELED - RUBBER MAID FLOUR BIN. REPEAT
Critical - OBSERVED DATE MARKING - PREPARED READY TO EAT FOOD - PLANT FOOD, LAMB, ETC.
Critical - NO CONSUMER ADVISORY FOR RAW, UNDERCOOKED ANIMAL PRODUCTS- TAKE OUT MENU.
Critical - PREPARED HOT FOOD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT - LAMBSHANKS, OXTAILS, FISH.
Critical - PREPARED HOT FOOD NOT AT 135 DEGREES FAHRENHEIT OR HIGHEER - CHICKEN - COSIRE- TURNED UP HEATING ON STEAM UNIT.
Critical - OBSERVED FOOD NOT COOKED TO 145 OR HIGHER - CHICKEN ON GRILL - 121- PLACED BACK ON GRILL.
Critical - FOOD CODED BY NONAPPROVED METHOD - SAUCE IN NON SHALLOW PLASTIC CONTAINER.
Critical - OBSERVED COOKED PREPARED HOT FOOD NO COOLED FROM 135 TO 41 DEGREES FAHRENHEIT WITHIN 6 HOURS SAUCE COOKED NIGHT BEFORE.
Critical - OBSERVED COLD HOLD EQUIPMENT NOT CAPABLE OF MAINTAINING FOOD AT TEMP - REACHIN COOLER UNDER MICROWAVE STATIONS.
Critical - OBSERVED HOT HOLDING INCAPABLE OF MAINTAINING PREPARED HOT FOOD AT TEMPERATURE. CORRECTED ONSITE
Critical - OBSERVED NO CONSPICUOUSLY LOCATED THERMOMETERS IN VARIOUS HOLDING UNITS / COLD.
Critical - OBSERVED FOOD ON FLOOR - BREAD DRY STORAGE AREA AND PIG IN WALKIN COOLER.
Critical - OBSERVED FOOD UNCOVERED - VEGETABLES WALKIN COOLER.
Critical - OBSERVED RAW ANIMAL FOODS NOT PROPERLY SEPARATED IN REACH IN COOLER. BEEF OVER FRIES. CHICKEN OVER BEEF--- CORRECTED ONSITE- REPEAT
OBSERVED ICE SCOOP STORAGE IN ICE SERVERS STATION.
OBSERVED UTENSILS STORED IN STANDING WATER NOT REACHING 135 DEGREES FAHRENHEIT OR HIGHER - GRILL AREA
OBSERVED UTENSIL NOT STORED WITH HANDLE ABOVE PREPARED HOT FOOD - SALT CORRECTED ONSITE
Critical - OBSERVED COOK FIALED TO WASH HANDS WHEN NECESSARY WHEN CHANGING GLOVES.
Critical - OBSERVED OPEN DRINK ON PREP CLEAN TABLE - REPEAT
OBSERVED NONFOOD GRADE STORAGE CONTAINER USED TO STORE FOOD. RUBBERMAID CONTAINER GARBAGE BIN USED TO STORE FLOUR.
OBSERVED PAN NO HANDLE USED AS SCOOPER INSIDE FLOUR.
HOOD FITERS NOT IN PLACE.
Critical - OBSEVED DISH WASHING CHLORINE NOT AT MINIMUM STRENGTH 0 PPM- ADVISED USE OF 3 COMPARTMENT SINK UNTIL MACHINE UNABLE TO REACH PROPER LEVEL.
WASHING CLOTH WET NOT STORED IN SANITIZING SOLUTION BETWEEN USES SERVERS STATION.
Critical - OBSERVED SLICER SOILED.
Critical - OBSERVED INTERIOR OF ICE MACHINE SLIMERY - REPEAT
Critical - REACHIN COOLER GASKETS SOILED THROUGHOUT.
RESIDUE BUILDUP ON DISH RACKS.
OBSERVED EQUIPMENT NOT PROPERLY AIR DRIED - ON STORAGE SHELVES IN DISH AREA.
OBSERVED UTENSILS STORED IN CREVICES BETWEEN EQUIPMENT - KNIFE CORRECTED ONSITE
OBSERVED UTENSILS NOT STORED INVERTED OR PROTECTED . ... SPOONS AND SERVING UTENSILS - SERVERS STATION
Critical - OBSERVED NO HOT WATER AT HAND SINK IN EMPLOYEES RESTROOM AND WOMEN RESTROOM THAT EMPLOYEES SOMETIMES USE - REPEAT
Critical - OBSERVED HANDSINK USED FOR OTHER PURPOSES, HAND SINK IN SERVERS STATION.
Critical - OBSERVED NO HAND WASH SIGN BY HANDSINK IN KITCHEN BY REFRIGERATOR.
Critical - OBSERVED ONE LIVE FLY IN KITCHEN BY SERVERS STATION.
OBSERVED STANDING WATER ON FLOOR - DISH AREA.
OBSERVED FLOOR DIRTY - DEBRIS- STORAGE AREA.
OBSERVED CEILING / VENTS DUST BUILDUP.
OBSERVED LIGHT SHIELD MISSING - LIGHT AT DISH AREA.
Critical - SANITIZER EXCEEDS MAXIMUM STRENGTH - WIPING CLOTH SOLUTION IN KITCHEN.
Critical - OBSERVED UNLABELED SPRAY BOTTLES - DEGREASER DISH AREA AND PINIC LIQUID SERVERS STATION.
OBSERVED WET MOP NOT HUNG TO DRY.
OBSERVED CO2 TANK NOT ANCHORED.
Critical - OBSERVED LACK OF MANAGERIAL CONTROL BASED UPON INSPECTION RESULTS.
Critical - Working containers of food removed from original container not identified by common name. flour Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over seafood reach in cooler Corrected On Site.
Critical - Observed food stored on floor. walk in freezer Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
Critical - Hot water not provided/shut off at employee hand wash sink. employee restroom in kitchen
Critical - No handwashing sign provided at a handsink used by food employees. servers stationCorrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta buffet station. iced down in deeper pan Corrected On Site.
Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cook in kitchen Corrected On Site.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical - Observed soiled reach-in cooler gaskets cooler in servers station
Critical - Observed buildup of slime in the interior of ice machine.
Observed build-up of grease on nonfood-contact surface. hood filters
Observed build-up of food debris, dust or dirt on nonfood-contact surface. dish racks for ware washing
Critical - Hand wash sink lacking proper hand drying provisions. hand sink in servers station and back kitchen area Corrected On Site.
Carbon dioxide/helium tanks not adequately secured.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of microwave soiled. Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Wet mop not hung to dry.
No Violations Were Observed
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed raw animal food stored over ready-to-eat food. Observed in walkin freezer
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed employee with no hair restraint.
Observed nonfood-grade containers used for food storage.
Observed insect control device installed over food preparation area.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Observed old labels stuck to food containers after cleaning.
Critical - Observed interior of microwave soiled.
Critical - Observed encrusted, soiled material on slicer.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - No handwashing sign provided at a handsink used by food employees.
Carbon dioxide/helium tanks not adequately secured.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 2-15-11.
In use food dispensing utensils properly stored
Critical - Sewage and waste water disposed properly
Critical - Toxic items labeled and used properly
Floors properly constructed, clean, drained, coved
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. 4 door lowboy cooler on ccok's line.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. 2 door flip top cooler on cook's line.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. 4 door lowboy cooler on ccok's line.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.single door flip top cooler on cook's line
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. cook's line
Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Violation: 22-21-1Observed soil buildup inside ice bin for ice machine .
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink next to exspresso machine .
Violation: 29-09-1Faucet/handle broken at plumbing fixture. Hot water at handsink next to exspresso machine .
Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Violation: 41B-03-1Observed unlabeled spray bottle.
Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/10/09.
Faucet/handle broken at plumbing fixture. Hot water at handsink next to exspresso machine .
Critical - Hand wash sink lacking proper hand drying provisions next to ice machine .
Critical - Handwash sink not accessible for employee use at all times. blocked by bucket .
Critical - Hot water not provided/shut off at employee hand wash sink next to exspresso machine .
Critical - No conspicuously located thermometer in holding unit. 2 door flip top cooler on cook's line.
Critical - No conspicuously located thermometer in holding unit. 4 door lowboy cooler on ccok's line.
Critical - No conspicuously located thermometer in holding unit.single door flip top cooler on cook's line
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/10/09.
Critical - No handwashing sign provided at a handsink used by food employees next to exspresso machine .
Critical - No handwashing sign provided at a handsink used by food employees next to ice machine .
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. cook's line
Observed food debris accumulated on storeroom floor with bag in the box soda.
Observed hole in wall in storeroom with bag in the box by rodent droppings.
Observed hole in wall with knaw marks under shelving where droppings are located.
Observed hole in wall. Under counter in server area with soda machine .
Observed hole in wall. Under sprayer next to dishmachine .
Observed ice scoop with handle in contact with ice. server area
Observed ice scoop with handle in contact with ice. soda machine ice bin.Corrected On Site.
Critical - Observed rodent activity as evidenced by rodent droppings found. About 50 dry old droppings in storeroom with bag in the box sodas.
Critical - Observed rodent activity as evidenced by rodent droppings found. About 75 fresh and 75 dry old droppings under shelving in dry storeroom .
Critical - Observed soil buildup inside ice bin for ice machine .
Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.walkin freezer Corrected On Site.
Critical - Observed unlabeled spray bottle.
Observed wall soiled with accumulated black debris in dishwashing area.