2121 WEST OAKLAND PARK BLVD 10B, Oakland Park, 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.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on dry goods shelf. Operator relocated to employee shelf. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor by front sink. Operator added separation. Corrected On-Site
Complaint Full
Emergency Order Callback Complied
Complaint Full
Emergency order recommended
High Priority - Nonfood-grade bags used in direct contact with food. Observed ackee in store take out bags. Warning
High Priority - Raw pork stored over ackee with ready-to-eat food in a freezer - not all products commercially packaged. Freezer across from front counter. Warning
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings by back door. 1 rodent dropping in rear kitchen by microwave counter. Approximately 10+ rodent droppings under cook line cooler 2 rodent droppings on floor next to hot box. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Yams (141F - Reheating) Cooked stated removed from refrigerator at 2.5 hrs prior. Warning
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Yams (141F - Reheating) Cooked stated removed from refrigerator at 2.5 hrs prior. See Sale. Warning
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving eggs any style. Printed copy provided. Operator posted on wall. Corrected On-Site Warning
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid. Operator labeled bleach. Corrected On-Site Warning
Basic - 1 dead fly on floor under windowsill in dining room . 2 dead flies on the floor next to water heater. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board in back kitchen. Warning
Basic - Dead roaches on premises. 1 dead roach on floor next to water heater. 2 dead roaches under counter in front counter area. 8 dead roaches under microwave table in back kitchen. Warning
Basic - Employee personal ackee and beef not properly identified and segregated from food to be served to the public, in reach in freezer across from front counter. Warning
Basic - Floor soiled/has accumulation of debris. Observed build up on kitchen floors under equipment. Warning
Basic - Open dumpster lid. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken in reach in freezer, stored above bagged ice. Operator relocated chicken to bottom shelf. Repeat Violation
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed zero (0) ppm chlorine. Operator corrected to 100ppm. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Observed raw goat and raw shell eggs stored above raw potatoes, garlic, and onions.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items ( fish, goat, chicken wings) in reach in freezer with no date marks. Per operator, All more than 24 hours. Repeat Violation
Basic - No conspicuously located ambient air temperature thermometers in multiple front cold holding units.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips expired.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Oxtails no date mark. Per operator more than 24 hours. Repeat Violation
Basic - Current Hotel and Restaurant license not displayed. No 2024 Hotel and Restaurant License displayed.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above lemons and limes in reach in cooler. Operator corrected.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers from prior day production not date marked. Operator provided dates. Corrective Action Taken Repeat Violation
Routine - Food
Inspection Completed - No Further Action
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. Provided handout to operator. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peas - per operator cooked 2 days ago. Operator properly date marked. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - Ice buildup in reach-in cooler - large glass door unit. Per operator, service was notified.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 100ppm. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board.
Basic - Front counter cold water Faucet not working at front counter hand sink. Repeat Violation
Basic - Interior of lower microwave has accumulation of black substance/grease/food debris.
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects on wall next to cookline reach in. Did not observe any small flying insects land on any food or food contact surfaces. Operator exterminated and removed flying insects. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw pork stored over cooked rice in cookline reach in. Raw shell eggs stored over cooked rice in triple door storage area reach in. Reach in freezer - raw pork stored over cooked chicken - not all products commercially packaged. Reviewed proper refrigerator storage procedures and operator stored all items properly. 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 - Cold water faucet/handle in disrepair at plumbing fixture - front counter hand sink. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water at 101°. Operator removed water and replaced with water at 150° Corrected On-Site
High Priority - Operating with an expired Division of Hotels and Restaurants license. License Expired 12-1-2021
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: Butter 45° per operator. Food in unit less than 4 hours. Operator moved foods to reach in cooler in dry storage. Corrective Action Taken
Basic - Floor not cleaned when the least amount of food is exposed. Observed potato peels on kitchen floor. No employees present.
Basic - Ice buildup in reach-in cooler in kitchen.
Basic - Plumbing system in disrepair. Mop sink. Water connection improper. Observed water flowing from a faucet installed on the wall.
Basic - Wall soiled with accumulated grease, food debris at 3 compartment sink in kitchen.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. For 1 towel in kitchen.
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. Kitchen: Chicken 124° (hot holding in oven ) Steam table: Plantains 119° Observed oven off and water level at steam table low. Food outside temperature for less than 3 hours. Operator reheated both items. Now: Chicken 184°, plantains 187° Corrected On-Site
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand at triple sink. Employee re washed at Hand wash sink. 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. Michael needs to complete his Food Handlers Certificate.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Collard greens, lima beans inside 2 door cooler. Operator date marked. Corrected On-Site