1896 NW 38 AVE, Lauderhill, FL 33311
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Repeat Violation
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 200 ppm chlorine. Operator corrected to 100 ppm chlorine. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Operator relocated to shelf. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Observed Silver Sulfadiazine 1% cream stored in reach in cooler above all food (milk, butter, etc). Operator relocated and isolated. Corrected On-Site
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for holding sausage (2)(Pork and Beef), shell eggs, corned beef hash. Provided operator with form via email.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Salmon and Swai fish from 24-36 hours prior, no date mark. Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bread toaster station. Repeat Violation
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator thawed and, white rice, marinated chicken wings, salmon patties, all 24-36 hours since prep. No date marks. Operator provided. Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between counters. Operator removed, cleaned and sanitized. Corrected On-Site
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. Observed Bratwurst on steam table 117°F. Per operator leads than 30 minutes. Operator returned to grill and heated to 170F. Returned to steam table. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris. Observed can open with build up of debris. Operator cleaned and sanitized. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in freezer. Operator relocated to bottom shelf. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - No handwashing sign provided at a hand sink in men's room, used by food employees. Operator provided. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door True - rice (55-59F); cream cheese (44F); deli turkey (50F); raw fish (45-47F). Per operator, all items except the rice were placed in unit less than 2 hours ago. Observed unit overfilled and large tray possibly restricting air flow. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator began moving items to working unit to quick chill. See stop sale. Warning - From follow-up inspection 2023-06-21: Cookline - 2 door True - cream cheese (42F); raw fish (49-50F); raw pork (49-59F). Per operator, all items were placed in unit approximately 3 hours ago. Observed unit overfilled with bread in plastic bags at top of unit, possibly restricting air flow. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved all TCS items to walk in to quick chill. Repeat violation. Admin Complaint Corrective Action Taken
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door True - rice (55-59F); cream cheese (44F); deli turkey (50F); raw fish (45-47F). Per operator, all items except the rice were placed in unit less than 2 hours ago. Observed unit overfilled and large tray possibly restricting air flow. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Warning - From follow-up inspection 2023-06-21: Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline - 2 door True - cream cheese (42F); raw fish (49-50F); raw pork (49-59F). Per operator, all items were placed in unit approximately 3 hours ago. Observed unit overfilled with bread in plastic bags at top of unit, possibly restricting air flow. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved all TCS items to walk in to quick chill. Repeat violation. Admin Complaint
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2023-06-21: Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning Time Extended
Routine - Food
Administrative complaint recommended
High Priority - 1. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored in same box as cooked sausage in reach in freezer. 2. Raw chicken stored over cooked rice in cookline True unit. Operator stored all items properly. Corrected On-Site Admin Complaint
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added sanitizer. Chlorine 100ppm. Corrected On-Site Warning
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - door True - rice (55-59F). Per operator item was prepared yesterday and held in this unit overnight - over 6 hours. Reviewed proper cooling procedures. See stop sale. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - door True - rice (55-59F). Per operator item was prepared yesterday and held in this unit overnight - over 6 hours. Reviewed proper cooling procedures. See stop sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door True - rice (55-59F); cream cheese (44F); deli turkey (50F); raw fish (45-47F). Per operator, all items except the rice were placed in unit less than 2 hours ago. Observed unit overfilled and large tray possibly restricting air flow. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator began moving items to working unit to quick chill. See stop sale. Warning
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door True - rice (55-59F); cream cheese (44F); deli turkey (50F); raw fish (45-47F). Per operator, all items except the rice were placed in unit less than 2 hours ago. Observed unit overfilled and large tray possibly restricting air flow. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Warning
Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over vegetables in walk in cooler. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site
High Priority - Server handled soiled dishes or utensils and then picked up plated to go food without washing hands. Operator reviewed proper handwashing procedures with employees. Employee properly washed hands. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - sausage patty (100-102F - Hot Holding); sausage link (115-120F - Hot Holding). Per operator items holding less than two hours. Operator move items to grill to reheat. New temp 165-170F. Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Triple sink - Triple Sink (Chlorine 0ppm). Operator added solution and tested. Chlorine 50ppm. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 54°. Per operator food in unit since yesterday. Foods were not pulled or prepared since then. See stop sale. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 54°. Per operator food in unit since yesterday. Foods were not pulled or prepared since then. See stop sale. Warning
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 and the time removed from temperature control cannot be determined. See stop sale. For sausage and patties at counter next to grill. Operator time marked 8am-12pm Corrected On-Site 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/ Repeat Violation Warning
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Food stored on floor. Observed pre portion fish and pre portion chicken stored inside a container on walk in cooler floor. Operator elevated. Corrected On-Site Repeat Violation Warning
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between flip top in kitchen and prep. Table. Operator removed both and placed to wash. Corrective Action Taken Warning
Routine - Food
Call Back - Admin. complaint recommended
Intermediate - - From initial inspection : 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 - From follow-up inspection 2021-07-15: No manager on duty Admin Complaint
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at service station, changes gloves - no hand washed and then proceeded to toast bread. Instructed employee to wash hands. Warning
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with no soap. Just rinsed. Instructed employee how to wash hands properly. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door glass cooler at front counter: Milk 48° - in unit less than 3 hours. Operator moved to reach in freezer to quick chill. * corrective action taken* Flip top in kitchen: ham 41-48°, cheese 41°-47°. Observed foods stored above rim line. Foods in unit less than 4 hours. Operator moved foods outside temperature and placed in reach in freezer to quick chill. Corrective Action Taken Warning
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 and the time removed from temperature control cannot be determined. See stop sale. Pooled eggs and sausage at grill not time marked. Food in unit less than 3 hours. Operator time marked 7-11am Corrected On-Site Repeat Violation Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table in kitchen: sausages 96-124°. In unit less than 3 hours. Operator reheated to 135° (1st reheat) Prep table: fried fish 94°, cooked pork chops 91°, cooked chicken 84°, grill onions 85°. Cooked 1 hour ago. Observed on table at no temperature control. Operator reheated to 135° (1st reheat) Corrected On-Site Repeat Violation Warning
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand at triple sink. Instructed employee to wash at triple sink. 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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken inside 2 door reach in cooler in kitchen. Prepared over 24 hrs. Operator date marked 7/11. Corrected On-Site Repeat Violation Warning
Basic - Current Hotel and Restaurant license not displayed. Account current and active. 2020 license posted. Warning
Basic - Food stored on floor. Oil canisters stored on floor. Operator elevated. Corrected On-Site Repeat Violation Warning