Restaurante Las Chonitas

3620 N Andrews Ave, Oakland Park, FL 33309 · Permanent Food Service · License 1624722

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cooked pork (56°F - Cold Holding); cheese (52°F-54°F - Cold Holding); Mexican cheese (51°F - Cold Holding);; cooked vegetables mix (51°F - Cold Holding);; cooked tamales (60°F - Cold Holding); cooked kielbasa (54°F - Cold Holding); raw chicken (51°F).High priority, repeat · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
8 high priority (1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 2 basic
-53
Administrative complaint on Aug 5, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 6, 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.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (112°F-129°F - Hot Holding).
  Cooked chicken 105°F-112°F. Hot holding unit turned off, operator states unknown time in unit, see stop sale
Official report, on the Florida DBPR website
First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 8 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (112°F-129°F - Hot Holding). Operator states chicken was prepared at 7 am and moved to display holding cabinet. Unknown time out of temperature. Time/temperature control for safety food cold held at greater than 41°F. cooked pork (56°F - Cold Holding); cheese (52°F-54°F - Cold Holding); Mexican cheese (51°F - Cold Holding);; cooked vegetables mix (51°F - Cold Holding);; cooked tamales (60°F - Cold Holding); cooked kielbasa (54°F - Cold Holding); raw chicken (51°F). Per operator items have been in unit overnight. Items not prepared or portioned today.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked beef cooling since 8am at 3:15 (51°F - Cooling); cooked hotdog cooling since 8 am at 3:15 (50°F - Cooling) ; cooked chicken cooling since 8 am at 3:20 (51°F - Cooling). Per operator items were prepared today at 8 am and have been cooling in cook line flip top cooler. See stop sale.
  Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. cut lettuce prepared at 6am at 3:10 (48°F - Cooling); cut tomatoes prepared at 6 am at 3:10 (52°F - Cooling). Per operator items were prepared today at 6 am and have been cooling in cook line flip top cooler See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked pork (56°F - Cold Holding); cheese (52°F-54°F - Cold Holding); Mexican cheese (51°F - Cold Holding);; cooked vegetables mix (51°F - Cold Holding);; cooked tamales (60°F - Cold Holding); cooked kielbasa (54°F - Cold Holding); raw chicken (51°F).
  Per operator items have been in unit overnight. Items not prepared or portioned today. See Stop Sale
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (112°F-129°F - Hot Holding).
  Operator states chicken was prepared at 7 am and moved to display holding cabinet. Unknown time out of temperature. See Stop Sale
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked beef cooling since 8am at 3:15 (51°F - Cooling); cooked hotdog cooling since 8 am at 3:15 (50°F - Cooling) ; cooked chicken cooling since 8 am at 3:20 (51°F - Cooling).
  Per operator items were prepared today at 8 am and have been cooling in cook line flip top cooler. See Stop Sale
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. cut lettuce prepared at 6am at 3:10 (48°F - Cooling); cut tomatoes prepared at 6 am at 3:10 (52°F - Cooling).
  Per operator items were prepared today at 6 am and have been cooling in cook line flip top cooler. See Stop Sale
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Raw beef stored in direct contact with plastic handle thank you bags in reach in freezer. Operator began removing to food grade containers
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Kitchen hand wash sink blocked by food items/buckets. Operator made accessible
  Fixed on the spot
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at cook line flip top cooler
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach on floor at kitchen entrance in kitchen. Operator removed, cleaned, and sanitized area
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.