EL PALADAR BAKERY RESTAURANT Inspection – March 12, 2025

High Priority 2

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw eggs and fishes stored over cooked beans.

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at front line; cooked pork (112F – Hot Holding); cooked chicken (118F – Hot Holding). Per operator items placed on steamer for one hour. Operator removed items started reheating to 165F. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#6Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken**

Corrective Action Taken

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler; cooked beans prepared the day before inspection without date marked.

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled at triple sink area.

Basic 3

#1Basic33-12-4

Basic – Dumpster rusted out on bottom with holes

#2Basic08B-38-4

Basic – Food stored on floor. Tomatoes case stored on floor in walk-in cooler.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees at front counter. Provided operator handwashing sign. **Corrected On-Site**

Corrected On-Site

Florida Food Watch