EL ENCUENTRO RESTAURANT LLC Inspection – August 18, 2025

High Priority 3

#3High Priority01B-19-5

High Priority – Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. At walk in cooler, ready to eat shrimp, cooked diced chicken, and opened bag of imitation crab with no date marking. See stop sale.

Stop Sale

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, cooked beans (125F – Hot Holding). Operator stated item held in unit approximately 2 hours. Advised operator to reheat item to 165F.

#5High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. At kitchen, bottle of hand sanitizer stored over prep table. Operator removed. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. No soap at hand sink located near 3 compartment sink.

Basic 2

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. At kitchen flip top cooler, cutting board with deep grooves. Not easily cleanable.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 120F. Operator removed utensils. **Corrected On-Site**

Corrected On-Site

Florida Food Watch