Asados EL Paisa Broward

The inspector came back, found the problems fixed and allowed the business to reopen.

• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  • Basic: Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on salsas and soup stored in walk in cooler. Per operator, both items prepared on 08/29/2026.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. -Observed raw pork stored over ripe plantains in walk in cooler.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cheese in walk in cooler. -Observed raw pork stored over open container with salsa in walk in cooler.
  • Basic: Stored food not covered. -Observed an uncovered container with salsa and soup stored in walk in cooler. Operator covered containers. -Observed an uncovered container with raw rice stored in prep area.
• In-use utensils properly stored
  • Basic: Ice scoop handle in contact with ice at ice machine.
  • Basic: In-use tongs stored on equipment door handle between uses.
• Employee health
  • 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. Observed no proof that employees were informed of their health responsibilities at this time.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw pork and then handle clean plates without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands.
• Food-contact surfaces designed and maintained
  • Basic: Equipment or utensils not designed or constructed in a durable manner. Observed a splash guard needed between hand washing sink and 3 compartment sink.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  • Basic: Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dirt buildup on rice container.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed food containers stored inside handwashing sink
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. -Observed 4 live roaches inside paper towel dispenser at cook line . -Observed 2 live roaches crawling on clean plates stored inside 3 compartment sink.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training available at this time.