2525 W DAVIE BLVD, Fort Lauderdale, FL 33312
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the kitchen next to the single door reach in freezer, a bucket of 89F water was used to store spatulas. The items were removed to the dish area. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Chef moved to the triple sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Basic - Floor soiled/has accumulation of food debris between and under fryers on the cook line.
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. At the front line, cooked wings (84-110F - Hot Holding). The wings have been holding in the pan at room temperature for less than 30 minutes. The wings were returned to the fryer to reheat to 165F to hot hold Corrective Action Taken
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle containing a clear liquid was not labeled. The operator labeled the bottle Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown purple substance, stored on prep table shelf in kitchen. Operator labeled. Corrected On-Site
Complaint Full
Emergency Order Callback Complied
Complaint Full
Emergency order recommended
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line leaving kitchen, opening walk in cooler door and returning with items to line and changing gloves without washing hands first.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small chest freezer closest to back door, open pack of raw burgers above open pack of raw breaded fish. Employee moved fish to separate freezer for proper separation. Corrected On-Site
High Priority - Sewage/wastewater backing up through floor drains. Waste water coming up from floor drain next to kitchen hand sink. Water covering walkway from kitchen to walk in cooler and back storage areas and employees tracking water across floor.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding)
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding) Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In walk in cooler, blue cheese dressing 52F @ 4:20pm (prepared cooling since 11:00am). 2) At blue cheese dressing 49F @ 4:10pm (prepared 11:00am)
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken soup and cooked ribs and wrapped portioned sliced provolone in walk in cooler missing date marking. Per employee soup 2 days old, ribs 3 days old, and cheese cut and wrapped yesterday morning.
Basic - Soiled dry wiping cloth in use. Two soiled wiping clothes on prep table by steam well.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in cook line ; sliced cheese ( 46 F cold holding ) less than 2 hours ago. Operator moved to reach in cooler to quick chill. * corrected action taken* 2. Walk in cooler , house made blue cheese (45 cold holding) less than 4 hours ago. Per manager , blue cheese pulled from walk in cooler for portioning. Operator moved to chest freezer to quick chill. Corrective Action Taken
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed procedure to manager. Corrected On-Site
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee hired( Jean Fildler).
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line.
Basic - No conspicuously located ambient air temperature thermometer in holding unit inside reach in cooler under flip top cooler in cook line. Operator provided Corrected On-Site
Basic - Plumbing system in disrepair. Floor drain backs up with water when hand wash sink is turned by entrance to cook line. Water draining on floor, operator vacuumed and cleaned area during inspection. Area is isolated until plumber arrives. Corrective Action Taken
Basic - Standing water in floor drain/floor drain draining very slowly. Operator mopped during inspection. Corrected On-Site
Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses at drink station. Operator moved to sanitizer solution. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Anilus Juste took manager exam on 11/02/2022 from NFFSP, awaiting results. Will be reviewed at the next routine inspection.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees waiting certification, class date on 11/02/2022 from National Registry of Food Safety Professionals. Will be reviewed at the next routine inspection. Repeat Violation
Basic - 1. Walk-in cooler shelves with rust that has pitted the surface. 2. Shelf with rust that pitted the surface in storage room where can foods are stored. Repeat Violation
Basic - Bowl or other container with no handle used to dispense Parmesan cheese in cook line. Operator removed Corrected On-Site
Basic - Floor tiles missing and/or in disrepair next to flat grill in cook line. Repeat Violation
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom Repeat Violation
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on prep table in kitchen. Operator moved to be washed Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - 1. Walk-in cooler with rust that has pitted the surface. 2. Shelf with rust that pitted the surface in storage room where can foods are stored.
Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine in kitchen.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sink set up with sanitizer solution in the middle. Operator set up correctly during inspection. Corrected On-Site
Basic - Floor soiled/has accumulation of debris and grease under all equipments in cook line.
Basic - Floor tiles missing and/or in disrepair next to flat grill in cook line.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water @85F in cook line , cooked moved to flat grill Corrective Action Taken Repeat Violation
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables in cook line. Floor fan with dust in kitchen opposite 3 compartment sink.
Basic - Old labels stuck to food containers after cleaning inside walk in cooler.
Basic - Single-service articles improperly stored. Cases of single service lids on floor in kitchen. Operator elevated Corrected On-Site
Basic - Stored food not covered. Cooked chicken soup inside walk in cooler. Operator covered Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has PH test kit instead of quaternary test kit. Warning - From follow-up inspection 2022-06-28: Test strip ordered Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area 1) 5 small flying insects around bags of unwashed potatoes in storage area away from kitchen. 2) 9 small flying insects around soda dispensing machine and wall to left of soda machine in server area outside of kitchen. Admin Complaint
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chicken wings stored on cardboard box top from box of raw chicken. Employee moved wings back to fryer and placed in proper container. Corrected On-Site Warning
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken stored above open bag of cooked chicken tenders in chest freezer back store room closest to back door. Employee moved raw chicken next to other raw chicken. Corrected On-Site Repeat Violation Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemonade dispenser and tea dispenser nozzles have mold like substance. Repeat Violation Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has PH test kit instead of quaternary test kit. Warning
Basic - Bowl or other container with no handle used to dispense food. 1) Bowl in container of house blue cheese in walk in cooler. 2) Cup in container of brown sugar and plastic container in flour in storage area. Employee removed all. Corrected On-Site Repeat Violation Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to steam well. Employee moved to an area away from food. Corrected On-Site Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 125° F on grill. Employee turn on grill to heat water to 135F. Corrective Action Taken Warning
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in freezer by entrance of kitchen. Warning
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled Wiping cloths on shelf under prep table in kitchen. Employee moved to laundry bag. Corrected On-Site Warning
Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar and container of flour in storage room not labeled. Employee labeled. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook switched gloves between tasks without washing hands.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw burgers with bags of chicken in chest freezer closest to back door.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by service window house blue cheese (41-47F - Cold Holding) on ice. Level of dressing above level of ice bath. Employee drained pan and added more ice. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea dispenser nozzle on metal container has mold like build up. Repeat Violation
Intermediate - No probe thermometer provided to measure temperature of food products. No cold temperature thermometer...cooking only. Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Plate in container of blue cheese dressing in walk in cooler. Repeat Violation
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Floor not cleaned when the least amount of food is exposed. Grease build up on kitchen floor just inside doorway and in front of cook line. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by service window house blue cheese (52-65°F - Cold Holding). Container sitting on top of ice bath. Per employee out 2 hrs. Employee moved container to bigger ice bath and completely surrounded with new ice. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzle at front counter has slime like build up.
Intermediate - No probe thermometer provided to measure temperature of food products. New employee unable to locate thermometer. Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with unknown substance under counter by reach in freezer. Employee marked bottle. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used 1) in blue cheese dressing in walk in cooler 2) in containers of dry pasta , brown sugar, and flour on back storage shelves. Employee removed bowls. Corrected On-Site
Basic - Employee eating in a food preparation or other restricted area. Uncovered employee beverage on shelf above microwave. Employee covered with lid and straw and moved beverage away from food prep area. Corrected On-Site Repeat Violation
Basic - Floor not cleaned when the least amount of food is exposed. Grease build up on floor in kitchen.
Basic - Hole in or other damage to wall. Hole in wall behind green oil containers in kitchen. Repeat Violation