Achiote Puerto Rican Restaurant
Last inspected: Aug 1, 2024
35
Score
Achiote Puerto Rican Restaurant has been inspected five times since 2022. The most recent visit was on Aug 1, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 10 violations per visit over the last few inspections.
“Floor tiles missing and/or in disrepair” accounts for the largest share of issues, appearing three times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
5
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Aug 1, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
35
Apr 12, 2024
Routine - Food
5 critical violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1-2023. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Plantain since 04-03-2024.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Plantain date cooked 04-03-2024
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 6 peace Mahi fish .
01B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
22-16-4
Basic - Light not functioning. One light burn at the hoods . **Repeat Violation**
36-62-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
23-24-4
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 fish .
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door . **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Through kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. By the exit door and back of the kitchen.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. 2 tongs hung it at the stove door .
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler . **Repeat Violation**
14-17-4
30
Dec 13, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2023 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed fresh garlic in oil without time marking.
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Norelis, Yeysi, Lazaro have been working longer than 60 days
53B-13-5
Basic - Light not functioning. 4 out from hood
36-62-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over food preparation area
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen vents dusty
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket over the ice machine, operator flipped it **Corrected On-Site**
24-05-4
Basic - Dishmachine has no data plate/operating specifications. Bar dish machine
16-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door exit, bottom of door **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor tiles in disrepair and back door exit
36-17-5
39
Jun 14, 2023
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
11
Nov 1, 2022
Routine - Food
3 critical violations. 4 major violations. 23 minor violations.
View 30 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands./ employee bathrooms **Warning**
12A-08-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (78F - Cold Holding); from Saturday 10/30 thru 11/1/22 cook line area room temperature. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (78F - Cold Holding); from Saturday 10/30 thru 11/1/22 cook line area room temperature. garlic and oil (50F - Cold Holding) from 20 minutes, operator ice bath to bring temperature down to 41f **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled check all Walk in cooler shelves soiled Ice machine soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Check all **Warning**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ above prep table cook line , also walk in cooler ceiling heavy dusted **Repeat Violation** **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing./ next to office **Warning**
36-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./ cook line **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Faucet/handle missing at plumbing fixture./ faucet constantly dripping water check all **Warning**
29-09-4
Basic - Floor soiled/has accumulation of debris./ underneath equipments **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair./ throughout kitchen area **Warning**
36-17-5
Basic - Garbage on the ground and/or pad around mop sink. **Warning**
33-19-4
Basic - Grease recycling container overflowing onto ground. **Warning**
28-24-4
Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - In-use ice scoop stored on soiled surface between uses./ server area **Repeat Violation** **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hoods cook line Walk in freezer exterior door mold like substance. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./ cook line **Corrected On-Site** **Warning**
12B-13-4
Basic - Plumbing system in disrepair. Mop sink clogged **Warning**
29-08-4
Basic - Prep table shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Standing water in bottom of reach-in-cooler./ throughout kitchen **Warning**
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water , operator placed fish inside of walk in cooler **Corrected On-Site** **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Next to mop sink outside grocery store cart, racks **Warning**
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen **Warning**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./ cook line **Warning**
21-09-4
14
Frequently Asked Questions
When was Achiote Puerto Rican Restaurant last inspected?
The most recent health inspection at Achiote Puerto Rican Restaurant on file is from Aug 1, 2024. The public record contains five inspections in total.
What is the most common violation at Achiote Puerto Rican Restaurant?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited three times, more than any other issue at Achiote Puerto Rican Restaurant.
How does Achiote Puerto Rican Restaurant compare to other restaurants in Orlando?
Achiote Puerto Rican Restaurant most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Achiote Puerto Rican Restaurant's inspection record improved over time?
Yes. Recent inspections at Achiote Puerto Rican Restaurant have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Achiote Puerto Rican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Achiote Puerto Rican Restaurant inspected?
Based on the inspection history on file, Achiote Puerto Rican Restaurant is inspected around three times per year on average.
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