Jenaritos Cafeteria LLC
285 NE 44 St, Oakland Park, FL 33334 · Permanent Food Service · License 1622014
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection8 high priority (7 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 1 basic-41
- Administrative complaint on Oct 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Queso loroco (72 - Cold Holding) on table at cook line; per operator not prepared or portioned today; food out of temperature for approximately 2 hours. Operator placed it in cooler
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 2 flying insects flying around storage area landing on containers of salt and flour
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Kitchen table cooked Chicharron (57°F - Cold Holding); queso loroco (59°F - Cold Holding); shredded cheese (70°F - Cold Holding) on table at cook line; per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; placed in walk in cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On shelf on stove cooked plantains (90°F - Hot Holding) Operator stated items reheated prior to being held for 2.5 hours; foods moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler Container with raw chicken stored over container with cooked vegetables. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled dirty dishes then proceeded to handle clean utensils and equipment. Educated employee who then washed hands
Fixed on the spot
Employee washed hands with no soap.
Employee didn't use soap to wash hands. Educated employee who then washed hands correctly
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw chicken in chest freezer stored in direct contact in a nonfood grade bag plastic bag
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Kitchen 1 flying insect flying around cook line, not landing on food or equipment. Operator killed it Storage area Approximately 10 flying insects flying around shelf, landing on containers with salt and flour. Operator killed some
Fixed on the spotAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of degreaser stored on shelf next of container with cheese. Operator stored bottle correctly
Fixed on the spot
Intermediate5
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Operator not knowledgeable of Big 6. Educated operator and provided form
Fixed on the spot
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.
Operator unable to provide written instructions for vomit or diarrheal events. Educated operator and provided form
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink. Educated employee on where to wash hands. Employee washed hands in handwashing sink
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Both manager certifications expired on 9/17/26
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All food handlers certifications provided expired on 2024
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches on floor in a bathroom by storage area. Operator removed the roaches
Fixed on the spot
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.