How many inspections has La Bonita Uno INC in Port St Lucie had?

La Bonita Uno INC in Port St Lucie has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Bonita Uno INC in Port St Lucie find?

La Bonita Uno INC in Port St Lucie was most recently inspected by FDACS on April 5, 2023 (Focused Inspection).

Has La Bonita Uno INC in Port St Lucie had any stop-sale or stop-use orders?

No, La Bonita Uno INC in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.

La Bonita Uno INC in Port St Lucie

Name: La Bonita Uno INC in Port St Lucie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

770 Sw Bayshore Blvd, Port St Lucie, FL 34983

St. Lucie County · Grocery Store < 15,000 sq ft · FDACS
FDACS Estab #: 356172

Overview

La Bonita Uno INC in Port St Lucie, FL has 3 FDACS food safety inspections on record with 22 violations.

3FDACS Insp.

22Violations

Last inspected FDACS: April 5, 2023

La Bonita Uno INC in Port St Lucie: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 3 inspections

Apr 5, 2023 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from the food establishment. Laboratory ice testing documentation was obtained.

No violations or enforcement actions recorded for this inspection.

Mar 24, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Processing - employees wearing bracelets on writs while working with exposed foods. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing - white sub-station table scored and scratched. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Meat - multiple soda flats used as shelving located inside walk in freezer. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Meat - cracked floor tiles throughout adjacent to display cooler. o

Mar 10, 2023 — Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. No current lab test results available for ice packaged onsite, Establishment has 30 days to provide ice testing results. Results can be sent to [email protected] if obtained prior to 30 days, Failure to provide required documentation in 30 days may result in Administrative Action and a stop sale of in-house packaged ice and a stop use on ice Scoop and bags. Failure to provide required documentation in 30 days may result in Administrative Action. Request # 5094157

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail - green jalapeno's with mold like substance dry out throughout. Cos - voluntarily discarded during inspection. x

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Processing - multiple employees not washing nor exchanging gloves, using same gloves to conduct multiple tasks , touching uniform coming in and out of food area and then engaging to work with exposed foods. Cos - employees were instructed to wash hands and change gloves during inspection. x

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Meat - Container of raw breaded chicken fillets stored above containers of beef located inside reach in display cooler. Cos - container of raw chicken fillets moved to proper storage during inspection. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Meat - package of cooked sausage stored touching raw pork longaniza sausage located inside reach in display cooler. Cos - raw sausage moved to proper storage during inspection. x Print Date: 3/10/2023 Page 1 of 5 14 P Citation Description: Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) P Observation: Meat - band saw used from previous days as per person in charge with old food particles throughout. Cos - band saw was cleaned and sanitized during inspection. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service - in house cooked pork chicharones and green jalapeno's with internal temperatures between 100 f - 120 f when probed located inside steam table. Cos - chicharones and Jalapeno's were re-heated to 165 f during inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Processing - containers of in house cut lettuce and soft cheese with internal temperatures between 47 f - 50 f when probed located inside sub-station cooler. Cos - lettuce and cheese moved to reach in cooler during inspection. x Print Date: 3/10/2023 Page 2 of 5

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

No current laboratory results for in house packaged ice on-site , establishment has 30 days to obtain see comments. o Print Date: 3/10/2023 Page 3 of 5

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back storage - multiple juice beverages stored directly on the floor. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Processing - multiple employees wearing bracelets on writs and rings with stones on fingers while working with exposed foods. o

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Processing - multiple clean food equipment stored in soiled containers located under steam table. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Processing - multiple single service items not stored inverted located on top of prep table adjacent to cooking station. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Back storage - multiple boxes of single service items stored directly on the floor. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Meat - white cutting board scored and scratched on top of prep table adjacent to band saw. Processing - white sub-station table scored and scratched. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Meat - multiple soda flats used as shelving located inside walk in freezer. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing - cooking stove with encrusted food debris and grease accumulation throughout. o

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Back - ladder stored leaning on ice maker. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Meat - cracked floor tiles throughout adjacent to display cooler. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing - Dust Build Up Throughout Ceiling , Soiled Floors Along The Walls And Behind Cooking Station.Retail - dusty shelves throughout. o INSPECTION: VENDED WATER/VENDED ICE Violation Number

La Bonita Uno INC in Port St Lucie: Frequently Asked Questions

When was La Bonita Uno INC in Port St Lucie last inspected?: La Bonita Uno INC in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 5, 2023. Inspection type: Focused Inspection.
How many inspections has La Bonita Uno INC in Port St Lucie had?: La Bonita Uno INC in Port St Lucie has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Bonita Uno INC in Port St Lucie find?: La Bonita Uno INC in Port St Lucie was most recently inspected by FDACS on April 5, 2023 (Focused Inspection).
Has La Bonita Uno INC in Port St Lucie had any stop-sale or stop-use orders?: No, La Bonita Uno INC in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at La Bonita Uno INC in Port St Lucie?: The most frequently cited FDACS violations at La Bonita Uno INC in Port St Lucie are: 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11; 4-501.12: Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12; 4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16.
Does La Bonita Uno INC in Port St Lucie have any repeat violations?: Yes, La Bonita Uno INC in Port St Lucie has had the following violations cited on multiple FDACS inspections: 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11; 4-501.12: Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12; 4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16.