10334 W SAMPLE RD, Coral Springs, FL 33065
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling tile missing. In kitchen area above lowboy cooler and shelves
Basic - Light shield damaged/in disrepair. Light shield damaged and dangling from ceiling.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator adjusted to 300ppm Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Cutting board has cut marks and is no longer cleanable. Cut board in kitchen contains cut marks
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on prep table. Employees removed Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in kitchen without hair restriction. Employee put on hair net Corrected On-Site Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline soiled with grease
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Employee added solution. Quaternary solution tested 200 ppm Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2025-02-27: Observed at callback same Time Extended
Routine - Food
Administrative complaint recommended
High Priority - 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 degrees Fahrenheit. Two door stainless ; chicken wings (44-47F - Cold Holding); raw burger patty's (48-49F - Cold Holding); raw fish (48F - Cold Holding). Per operator items cold holding in unit overnight. See stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door stainless ; chicken wings (44-47F - Cold Holding); raw burger patty's (48-49F - Cold Holding); raw fish (48F - Cold Holding). Per operator items cold holding in unit overnight. See stop sale Repeat Violation Admin Complaint
Intermediate - 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. Reviewed big 6 with operator
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eurodib cooler at 11:20am spear ribs 52F ambient cooling for 1 hour to 51F at 11:54am. At this rate proper cooling to 41F in four hours will not occur.observed item covered cooling. Operator placed item in freezer to quick chill Corrective Action Taken Repeat Violation Admin Complaint
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in seasoning container. Operator removed
Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator at cookline wearing watch while prepping food. Operator removed watch Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Operator at cook line preparing food with no hair restriction. Operator put on hair restriction Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. -Employee wiped hands on apron then continued food preparation. Reviewed proper hand washing with employee, employee washed hands. Corrected On-Site
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee put on gloves and began food preparation without washing hands. Reviewed proper hand washing and glove usage. Employee washed hands. Corrected On-Site
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee left kitchen area to dining room with gloved hands, returned to cook line and continued food preparation. Reviewed proper hand washing and glove usage. Employee washed hands. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line; coleslaw (50F - Cold Holding); potato salad (52F - Cold Holding), observed on low ice bath in one pan. Items not prepared or portioned today. Operator placed in separate ice bath pans. Coleslaw 39F, Potato Salad 40F. Corrected On-Site
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Reach in cooler storage area; collard greens 50F at 3:15pm(ambiently cooling for 1hr) to 53F at 4:15pm ; potato salad 52F at 3:15pm (ambiently cooling for 1hr) to 54F at 4:15pm. Observed cooling covered in deep container. Operator uncovered. Corrective Action Taken
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided. Corrected On-Site
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Interior of microwave has accumulation of grease.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Standing water in bottom of reach-in-cooler. -Reach in cooler next to prep table.
Basic - Time/temperature control for safety food thawed in an improper manner. - Storage area; corn ambiently thawing under no temperature control. Operator moved to reach in cooler to thaw properly. Corrective Action Taken
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Cook line Sanitizer Bucket (Quaternary 50ppm), operator remade 200ppm Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action