3446 NE 12 AVE, Oakland Park, FL 33334
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. Demonstrated use of proper probe thermometer in dish machine. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed plastic container of onions date marked 07/20 and plastic containers of herb aioli date marked 07/24 in glass reach in cooler in kitchen.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed plastic container of onions date marked 07/20 and plastic containers of herb aioli date marked 07/24 in glass reach in cooler in kitchen.
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. Emailed operator procedures Corrected On-Site
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the bar. Repeat Violation
Basic - Bowl or other container with no handle used to dispense potatoes in flip top cooler.operator discarded bowl. Corrected On-Site
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while preparing food.
Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint.
Basic - Working containers of flour removed from original container not identified by common name. Operator labeled Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the bar.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Working containers of flour removed from original container not identified by common name. Operator labeled Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The below food items were not portioned or prepared today. make table - gazpacho (51F - Cold Holding) held above top unit under 4 hours moved to cooler. Speed rack - potato empanadas (69F) sitting out at room temperature held under 4 hours operator moved to cooler. Reviewed TPHC procedures and emailed copy to operator. Corrective Action Taken Repeat Violation
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/
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 - Employee with no hair restraint while engaging in food preparation. Prep cook not wearing hair restraint. Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives removed from in between make table and prep table. Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior has mildew buildup Warning - From follow-up inspection 2022-01-28: Time Extended
Basic - - From initial inspection : Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. Springs on door above food prep area in kitchen Warning - From follow-up inspection 2022-01-28: Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked garlic and oil (67°F). Operator had food out on counter. States food had been out more than 4 hours. See stop sale Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked garlic and oil (67°F). Operator had food out on counter. States food had been out more than 4 hours. See stop sale Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior has mildew buildup 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 - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. Springs on door above food prep area in kitchen Warning
Basic - Employee with no hair restraint while engaging in food preparation. Warning
Basic - Food stored on floor. Flour and sugar on floor in kitchen Warning
Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed lettuce on breakfast sandwich with out gloves. Employee discarded sandwich and remade after being advised. Also washed hands and placed on gloves Corrected On-Site
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. Half½ dining area
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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 - Carbon dioxide/helium tanks not adequately secured.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of ensure in Kool-it reach in cooler