Paradero 50

8795 NW 50 St, Lauderhill, FL 33351 · Permanent Food Service · License 1622908

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 high priority (1 fixed on the spot), 5 intermediate (1 repeat), 5 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

12 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed raw beef stored over breads in Norlake Freezer.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce that will be used for salad with bare hands. After brief education, employee then wrath gloves.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: 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 cooked rice and soup stored in walk in cooler. Per operator, both items cooked more than 24 hours.
- Code 11, Employee health: 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.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed an unlabeled spray bottle with degreaser at 3 compartment sink.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no proof of food manager certification at this time.
  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 at this time.
Basic5
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employees drinking water stored inside Norlake freezer.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinking water stored on food preparation table next to food items. Operator removed and stored properly.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cellular phone and keys stored on food preparation table. Operator removed and stored properly.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.