CENTRAL AMERICA CAFE

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Inspection history

1. Oct 21, 2025

   ✓
   5 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Insects, rodents present
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Aug 29, 2023

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

3. Mar 22, 2023

   ✕
   10 violations

   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Insects, rodents present
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. May 3, 2021

   ✓

5. Mar 4, 2021

   ✕
   6 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Single service items reused, improperly stored, dispensed, not used when required
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Nov 9, 2018

   ✕
   1 violation

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

7. Jan 12, 2018

   ✓
   1 violation

   • Insects, rodents present

8. Dec 28, 2017

   ✓
   4 violations

   • Pesticide application not supervised by a certified applicator
   • Insects, rodents present
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

9. Sep 13, 2017

   ✓
   2 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Insects, rodents present

10. Aug 10, 2017

    ✓

11. Jul 14, 2017

    ✕
    7 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

12. Jun 16, 2017

    ✕
    7 violations

    • Insects, rodents present
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.

13. Dec 23, 2016

    ✓
    5 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces