LA SALCHIPAPERIA DC
500 E OAKLAND PARK BLVD · WILTON MANORS · Broward County · FL 33334
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk In Cooler: Hotdogs; (52F – Cold Holding)Chorizo; (56F – Cold Holding)Hamburgers ; (54F – Cold Holding); Chicken (52F – Cold Holding); Ham (52F – Cold Holding); Shredded Cheese (52F); Sweet sauce (52F – Cold Holding); Mustard (53F – Cold Holding); Cooked shredded beef (53F – Cold Holding); cooked shredded Chicken (53F – Cold Holding); Shredded Cheese (52F – Cold Holding); Diced Han (52F – Cold Holding) Reach In Cooler: Shredded chicken;; (45F – Cold Holding)Shredded beef; (45F – Cold Holding)
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk In Cooler: Hotdogs; (52F – Cold Holding)Chorizo; (56F – Cold Holding)Hamburgers ; (54F – Cold Holding); Chicken (52F – Cold Holding); Ham (52F – Cold Holding); Shredded Cheese (52F); Sweet sauce (52F – Cold Holding); Mustard (53F – Cold Holding); Cooked shredded beef (53F – Cold Holding); cooked shredded Chicken (53F – Cold Holding); Shredded Cheese (52F – Cold Holding); Diced Han (52F – Cold Holding) Reach In Cooler: Shredded chicken;; (45F – Cold Holding)Shredded beef; (45F – Cold Holding)
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bacon; (106F – Hot Holding)Cooked pineapple ; (130F – Hot Holding)Barbeque ribs. Cook reheat items to 165F **Corrected On-Site**
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store Plastic containers. Employee removed containers. **Corrected On-Site**
04-02-4Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium chloride test kit provided.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic 1
16-13-5Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Inspector observations synchronized from DBPR on September 8, 2026 11:54 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.