180 SW 18 AVE, Dania Beach, FL 33004
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
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, handwashing sink used to dispense ice. Evidence of ice in sink.
Intermediate - No probe thermometer provided to measure temperature of food products.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages patties (80F - Hot Holding), observed food in counter of cook line. Per employee food hot held less than 4 hours, manager discarded at will. Corrected On-Site
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee station- glass glasses, employee inverted. Corrected On-Site
Basic - Single-service articles not stored inverted or protected from contamination. Under shelf - in coffee station. Employee inverted. Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. All food in Breakfast buffet station and in breakfast station in cook line. 1.Buffet station ;Cut melons , butter packets, cream cheese , oat meal ; scrambled eggs , sausages , cooked potatoes , cooked corn beef hash ,sausage gravy, milk 2. Breakfast station in cook line - Raw shell eggs , cheddar cheese , pooled eggs , waffle mix Per operator breakfast is from 6:00- to 10 am, all foods are discarded at the end of breakfast. Operator provided log with time marking during inspection. Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured in dry storage room.
Basic - Cardboard used to line nonfood-contact shelves inside walk in cooler. Operator removed Corrected On-Site
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside two drawer cooler in cook line. Operator opened bags. Corrected On-Site
Basic - Cook with no hair restraint while engaging in food preparation.
Basic - Equipment in poor repair. Gasket torn or in disrepair in turbo air reach in cooler in cook line. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees in prep area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets ; (50F - Cold Holding); cream cheese (60F - Cold Holding) held on self service buffet line less than 4 hours ago. Operator placed foods on ice to quick chill. Suggested using Time as a public health control. Corrective Action Taken
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Spray bottle containing toxic substance not labeled on cleaning cart in buffet station. Operator labeled table cleaner Corrected On-Site Repeat Violation
Basic - Breakfast buffet plates/bowls not properly protected or inverted to prevent contamination.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Employee labeled as degreaser. Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. In fliptop lower drawer cooler, frozen salmon still in reduced oxygen packaging. Employee cut all bags to allow oxygen access. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit upper cooler, diced tomatoes (54F - Cold Holding); cut sausage (52F - Cold Holding). Containers not being held fully inside cabinet to stay cold as possible. Per employee items out of reach in since 7:00am. Items moved back to reach in cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After three attempts, final rinse temperature not reaching 180F. Manager called for service during inspection. Corrective Action Taken
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whole raw shell eggs and liquid eggs in ice bath beside cook line being kept on time. Manager does not have written plan. Form provided to be completed. Corrective Action Taken
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle inside ice bin has mold like buildup. Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone in empty dish rack above dish scrape area.
Basic - Working containers of food removed from original container not identified by common name. Bottles of oil and butter substitute on shelf beside cook line missing labels. Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left area came with keys proceeded to handle a clean plate to serve food without washing hands. Reviewed proper hand washing procedures. Employee washed hands correctly. Warning
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 5 flying insects by garbage can next to mop sink front of dishwashing machine located back of kitchen. 2) 10 small flying insects landing on wall at kitchen entrance. 3) 1 flying insect landing on wall behind container of coffee filters in kitchen. 4) 1 small flying insect landing on cutting board on prep table in kitchen. 5) 3 small flying insects at the bar away from kitchen. 6) 2 flying insects by garbage can at kitchen entrance. Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Shredded cheese (62F - Cold Holding) Per Manager food item on table less than 4 hours. Food not prepared nor portioned today. Manager moved to reach in cooler to quick chill. Corrective Action Taken Warning
Intermediate - No soap provided at handwash sink in kitchen area. Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Warning
Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door. Cook removed. Corrected On-Site Warning
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Warning
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil not labeled in kitchen. Manager labeled. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced paper towels. Corrected On-Site
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher not reaching minimum temperature of 160F. Discontinue use of machine for sanitization and set up triple sink sanitizer for items.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Prep station-Low boy cooler; garlic spread (50°F - Cold Holding), per operator food held less than 4 hours, Food moved to a freezer for a quick chill Corrective Action Taken
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta bags, employee dated Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops on standing water. Employee removed and placed on cold running water Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Signs provided and posted by the dining room area Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. -front counter area -next to coffee station, end of cooking line. Signs provided, operator posted Corrected On-Site