LA FAMILIA LATIN CUISINE Inspection – February 29, 2024

High Priority 4

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mango; raw fish over yucca; triple cooler

#7High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Incorrect dates on sausage/accapurrai

#8High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut sherry tomatoes 57F – left out in prep area Spring mix left out from 8 am – approximately 8 hours. 72F. See stop sale

Stop Sale

Intermediate 2

#10Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Back handsink for dish area blocked by trash cans **Repeat Violation**

Repeat Violation

#11Intermediate02C-08-5

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Empanadas marked with production/frozen date in reach in cooler

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi

#3Basic33-23-4

Basic – Grease receptacle not on proper pad/nonabsorbent surface.

#4Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Back door

#5Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Peppers being cut prior to washing. discussed with employee

Florida Food Watch