La Salchipaperia DC
500 E Oakland Park Blvd, Wilton Manors, FL 33334 · Permanent Food Service · License 1620170
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection8 high priority (4 fixed on the spot), 9 intermediate (6 fixed on the spot, 2 repeats), 1 basic; intermediate violations cost 18 at most-55
- Complaint after follow-up on Oct 24Counts in full until a follow-up finds the problems fixed-20
- Safety score25
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 24, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shredded chicken (48°F - Cooling) Shredded beef (48°F - Cooling) White rice (55 - Cooling) Beans - (53°F - Cooling) Per Manager, food In walk in cooler since yesterday
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Shredded chicken (48°F - Cooling) Shredded beef (48°F - Cooling) White rice (55 - Cooling) Beans - (53°F - Cooling) In walk in cooler since yesterday
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Shredded chicken (48°F - Cooling) Shredded beef (48°F - Cooling) White rice (55 - Cooling) Beans - (53°F - Cooling) In walk in cooler since yesterday
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat 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 cold held at greater than 41°F. In walk in cooler raw chicharrones (47°F - Cold Holding); raw chicken (46°F - Cold Holding); cut hot dogs (48°F - Cold Holding) Per operator, foods not prepared or portioned today held in walk in cooler since yesterday. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked beans (47°F - Cooling); cooked sancocho (48°F - Cooling); cooked cut ribs (48°F - Cooling); cooked shredded chicken (50°F - Cooling); cooked carne mechada (49°F - Cooling) since yesterday. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler raw chicharrones (47°F - Cold Holding); raw chicken (46°F - Cold Holding); cut hot dogs (48°F - Cold Holding) Per operator, foods not prepared or portioned today held in walk in cooler since yesterday. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steam table arroz paisa (109°F - Hot Holding); cooked onions (70°F - Hot Holding); cooked corn (109°F - Hot Holding); per operator foods cooked prior to being held for 2 hours. Foods moved to stove to be reheated to 165°F+ and be held at 135°F+.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler cooked beans (47°F - Cooling); cooked sancocho (48°F - Cooling); cooked cut ribs (48°F - Cooling); cooked shredded chicken (50°F - Cooling); cooked carne mechada (49°F - Cooling) since yesterday. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In standing cooler raw chicken stored over cooked chicken. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee was touching raw food then continued to handle clean equipment and utensils. Educated employee who then washed hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No hose bib vacuum breaker on mop sink
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of window cleaner stored next to a lemonade jar. Employee stored bottle correctly
Fixed on the spot
Intermediate9
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked beans (47°F - Cooling); cooked sancocho (48°F - Cooling); cooked cut ribs (48°F - Cooling); cooked shredded chicken (50°F - Cooling); cooked carne mechada (49°F - Cooling) since yesterday. See stop sale
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.
Person in charge did not have any knowledge of Big 6 or symptoms of illnesses. Provided form and educated person in charge
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 procedures to clean vomit/ diarrhea or body fluid kit. Provided form
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
In hand sink in front of registers, a cup was stored in sink. Employee removed the cup
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available on any handwashing sinks. Educated employee who then put paper towels on both handwashing sinks
Fixed on the spot
No soap provided at handwash sink.
Handwashing sink in front of cook line did not have any soap available. Employee refilled soap dispenser
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottles containing window cleaner not labeled properly. Employee labeled bottle
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager present during inspection with 5 employees engaged with food preparation
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training of employees
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on the floor in dry storage room. Operator removed roach One dead roach inside a box of portion cup lids. Operator discarded the box of lids One dead roach next to mop sink. Operator removed the roach
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.