Elvira's Restaurant INC
6246 S Congress Ave Ste H1, Lantana, FL 33462 · Permanent Food Service · License 6019338
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 Sep 3 routine inspection4 high priority (3 fixed by the Sep 4 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (1 repeat)-20
- Safety score80
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 visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shell eggs not stored at an ambient air temperature of 45°F or less. Flip top cooler: raw shell eggs (66°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Flip top cooler: cooked beef (50-52°F - Cold Holding); cooked pork (50°F - Cold Holding); crema (51°F - Cold Holding); queso fresco (53°F - Cold Holding); red sauce (cooked Chiles) (52°F - Cold Holding); cooked shrimp (57°F - Cold Holding); raw beef (51°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler: cooked beef (50-52°F - Cold Holding); cooked pork (50°F - Cold Holding); crema (51°F - Cold Holding); queso fresco (53°F - Cold Holding); red sauce (cooked Chiles) (52°F - Cold Holding); cooked shrimp (57°F - Cold Holding); raw beef (51°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Flip top cooler: raw shell eggs (66°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw pork at walk in cooler. Operator stored products properly.
Fixed on the spot
Intermediate2
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.
Seafood soup made 9/1 no date mark at walk in cooler.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
barbacoa (111°F - Cooling) at 10:40; cooling since 8:45 Observed at ambient temperature in kitchen. At current rate of cooling product will not reach 70°F within 2 hours. Operator placed product into ziplock bags and buried product in ice at triple sink.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Opened bag of masa not covered in dry storage.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in all reach-in chest freezers.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Employee bathroom hand wash sink hot water faucet handle is broken and inoperable.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.