Cuscatlan
3710 N Andrews Ave, Oakland Park, FL 33309 · Permanent Food Service · License 1618753
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (64°F - Cold Holding) being held at room temperature on cook line with no temperature control for less than 1 hour, operator moved to reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (64°F - Cold Holding) being held at room temperature on cook line with no temperature control for less than 1 hour, operator moved to reach in cooler.
Retook temperature at 48°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handle soiled dishes with gloved hands, remove gloves and put on new gloves to proceed to food handling without washing hands. Instructed employee/operator to wash hands prior to putting on gloves for food handling
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Wiping cloth sanitizer tested at 200+ppm chlorine. Instructed operator on dilution and retested at 100ppm
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Color chart for chlorine test strips faded and unreadable. Discussed with operator
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line hand wash sink. Operator refilled
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing blue substance at front counter not labeled. Operator labeled windex
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use still partially frozen and not removed from reduced oxygen package.
Raw tilapia in sealed reduced oxygen packaging labeled to keep frozen. Operator removed from packaging. Discussed with operator
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelving soiled
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed under cook line equipment
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.