LA FINCA GRILL & FRITANGA Inspection – April 12, 2024

High Priority 3

#6High Priority22-50-4

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized.

#7High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork, cooler in kitchen

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris or residue. – fryer baskets

#10Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. – spray bottles stored in hand sink **Corrected On-Site**

Corrected On-Site

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. – purple substance

Basic 5

#1Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – hood filters – exterior of employee refrigerator

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. – sugar

Florida Food Watch