Parrillada Salvadorena
6266 S Congress Ave L-14, Lantana, FL 33462 · Permanent Food Service · License 6020186
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority, 4 intermediate-24
- Complaint after follow-up on Nov 4Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitNov 4, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
Same.
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Cut melons stored and in direct contact with thank you to go bags at reach in freezer. Thank you to go bags covering and in direct contact with cooked chicharon with cheese at reach in cooler. Educated operator on proper storage containers.
Code 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
Intermediate4
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.
Beef soup made 9/1 no date mark at reach in cooler.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Pork (101°F - Cooling) at 11:41; cooling since 11:11 - 96°F at 12:05 Observed in deep buckets at reach in freezer. At current rate of cooling product will not reach 70°F within 2 hours. Advised operator to transfer product to shallow containers and place back in freezer.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At men's restroom.
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/ Jose Cruz expired 4/1/26.
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.