Paradero 50
Last inspected: Apr 21, 2026
50
Score
Across the available record, Paradero 50 has eight inspections on file, the first dated 2022. The latest inspection on file is from Apr 21, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “operating with an expired division of hotels” is the recurring theme, flagged two times.
Restaurants in Lauderhill average 75, so Paradero 50 trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Dec 1, 2025. Operator paid for license during inspection. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not marked as raw on the menu. **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals by the rotisserie machine. As per operator, chemical is degreaser. Operator lacked properly. **Corrected On-Site** **Warning**
41-17-4
Basic - Floor soiled/has accumulation of debris and food in the kitchen and storage areas under large pieces of equipment. **Warning**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape over the prep table in the kitchen. Operator removed sticky tape. **Corrected On-Site** **Warning**
35B-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in container of salt in the kitchen. Operator removed scoop handle from food. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of microwave has accumulation of grease/food debris. **Warning**
22-08-4
Basic - Opened employee water bottle in a freezer with food to be served to customers. Operator removed water bottle. **Corrected On-Site** **Warning**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dishwashing and storage areas. **Warning**
36-27-5
Basic - Cove molding at floor/wall juncture broken by the back door and at the entrance to the kitchen. **Warning**
36-03-4
50
Oct 23, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
May 19, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In freezer observed raw fish over box of ready to eat chicken tenders. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Metal stem-type thermometer soiled. Operator cleaned **Corrected On-Site**
22-12-5
74
Mar 26, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Routine - Food
4 critical violations. 8 major violations. 2 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in - NORLAKE - rice (55F - Cold Holding); tuna salad (56F - Cold Holding); chicken salad (55F - Cold Holding); cooked chicken (54F - Cold Holding); cooked chicken (55F - Cold Holding); beans (53F - Cold Holding); individual soup (54F - Cold Holding); raw chicken (55F - Cold Holding). Per employee no items prepared or portioned today. All items in unit more than 4 hours. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen reach in - NORLAKE - rice (55F - Cold Holding); tuna salad (56F - Cold Holding); chicken salad (55F - Cold Holding); cooked chicken (54F - Cold Holding); cooked chicken (55F - Cold Holding); beans (53F - Cold Holding); individual soup (54F - Cold Holding); raw chicken (55F - Cold Holding). Per employee no items prepared or portioned today. All items in unit more than 4 hours.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2023
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to kitchen area after looking for paperwork in front counter and put on gloves without first washing hands. Stopped employee and reviewed proper procedures and employee washed hands.
12A-07-5
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. Bulletin printed and provided to be read and signed by employees.
11-26-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee not sure about required cold holding temperature when questioned.
53B-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board on back prep table discolored with mold like buildup. Employee placed cutting board in bleach after to soak.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Small Bucket of soap water in kitchen hand sink. Employee removed bucket. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Norlake 3 door cooler internal thermometer reading 54F and external reading 56F. Do not use unit until temperature can be maintained below 41F.
14-74-7
Basic - No Heimlich maneuver/choking sign posted. Bulletin printed and provided.
51-13-4
22
Oct 2, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Licensing inspection.
53A-01-7
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 50F in ice water. Digital thermometer battery dead.
05-06-4
82
Apr 11, 2023
Food-Licensing Inspection
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
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 pastry hot dog and cheese pastry and beef,cheese,onion paste without time mark, Per operator time as a public health being used , no time mark. Per operator products made at 12pm, time observed 4pm and discarded products. See stop sale
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Caribbean raw red snapper fish stored over cooked legumes in standing reach in cooler. Operator removed and stored correctly.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 pastry hot dog and cheese pastry and beef,cheese,onion paste without time mark, Per operator time as a public health being used , no time mark. Per operator products made at 12pm, time observed 4pm and discarded products. See stop sale
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products, per operator thermometer is broken.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, pastry hot dog, cooked beef with cooked onions and cheese pate Inspector sent written procedures for Time as a public health.
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food cooked tripe, cooked beef, prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Basic - Employee with no hair restraint while engaging in food preparation at cook line.
13-03-4
41
Oct 18, 2022
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
12
Frequently Asked Questions
When was Paradero 50 last inspected?
The most recent health inspection at Paradero 50 on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Paradero 50?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at Paradero 50.
How does Paradero 50 compare to other restaurants in Lauderhill?
Paradero 50 most recently scored 50 out of 100, which is lower than the Lauderhill average of 75.
Has Paradero 50's inspection record improved over time?
Results have been roughly steady. Inspections at Paradero 50 have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Paradero 50 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 Paradero 50 inspected?
Based on the inspection history on file, Paradero 50 is inspected around two times per year on average.
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