LA UNION RESTAURANT SALVADORENO INC Inspection – February 2, 2026

High Priority 3

#5High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed beef stored inside supermarket bag in the reach in cooler.

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the refrigerator in the kitchen.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork-cheese dough(60 F – Cold Holding) on top of preparation table. As per employee they placed the dough around 10:00 AM.

Intermediate 2

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tacos stored inside the refrigerator not date marked. As per employee more than 24 hrs.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as scoop inside the flour.

#2Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F on top of the grill.

#4Basic25-32-4

Basic – Reuse of single-service or single-use articles. Observed gallon of milk reuse to store beverages at the reach in cooler.

Florida Food Watch