2305 E HALLANDALE BCH, Hallandale Beach, FL 33009
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 - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Ice buildup in walk-in freezer.
Basic - No handwashing sign provided at a hand sink used by food employees in the men's room.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. Person in Charge is not certified. Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge is not certified. Danny Brown. Warning
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Basic - Containers on shelf next to Triple sink not properly air dried. Manager removed and placed in triple sink. Corrective Action Taken Warning
Routine - Food
Administrative complaint recommended
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water Temperature 75F in cook line next to walk in cooler. Manager let it runs for over 5 minutes and it reached 90F. Repeat Violation Admin Complaint
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee hands washing sing in cook line. Water Temperature 75F. Manager let it runs for over 5 minutes and it reached 90F. Corrective Action Taken Repeat Violation Admin Complaint
Basic - Ice buildup in Cook line lowboy reach-in freezer
Routine - Food
Inspection Completed - No Further Action
High Priority - Hot water takes too long. Water 75F. No hot water in main handwashing sink used by employees in kitchen resulting in employees using only cold water to wash their hands.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Bourbon Chicken (115-117F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated. Corrective Action Taken
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink in kitchen next to walk in cooler. Water 75F.
Basic - Walk in cooler Floor area(s) covered with standing water. Manager cleaned during inspection. Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action