304 SW 145 AVE STE 101, Pembroke Pines, FL 33027
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black, mold like substance on soda gun nozzle at bar. Bartender clean and sanitized during inspection. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor, at bar. Operator properly stored. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle, at bar. Operator cleaned and sanitized during inspection. Corrected On-Site
Basic - Accumulation of black mold-like substance in the interior of the ice machine, in kitchen.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at cook line hand wash sink.
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Dented/rusted cans present. Pure pumpkin can, 6 Lb. Stored on dry goods storage area. Employee removed and discarded at will. Warning
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
High Priority - Live, small flying insects found . Bar area-2 flying insects around soda nozzle. Employee killed flies, cleaned and sanitized area. Corrected On-Site Warning
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed employee serving pico de gallo from pantry station area- 4 hours time , expired at 3:20 pm. Manager instructed employee. All TCS foods on time procedures discarded. Corrective Action Taken Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cooking and serving spoons and tongs in steam table. Employee removed. 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 and the time removed from temperature control cannot be determined. Expo station- shredded cheese, corn salad, cut tomatillos, sliced tomatoes, per kitchen manager, food on time3.5 hours ago, employee discarded at will and put in new containers of food. Also placed new time label Corrected On-Site
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dishwasher room.
Basic - Equipment in poor repair. Two broken covers- expo station flip top.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops on standing water temperature (70F). Employee removed to be wash and sanitize. Corrective Action Taken
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Pantry station on prep table, employee removed. Corrected On-Site Repeat Violation
Complaint Full
Inspection Completed - No Further Action
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working in food preparation, placed gloves without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Head phones charging on same shelf of single,e service soup bowls and napkins. Employee removed. Corrected On-Site
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled wiping cloths on top of cutting board in pantry station. Employee removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing soap by dish ware room. Employee labeled. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Employee removed Pantry station- Corrected On-Site Repeat Violation
Basic - Dry goods -storage shelves with rust that has pitted the surface.
Basic - Floor area(s) covered with standing water. Dishwasher area.
Basic - Food stored on floor. 3 boxes on floor, inside walk in freezer, chef placed on shelves Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Grill station-two drawers cooler-left side -rib eye (46F - Cold Holding); sirloin (47F - Cold Holding), per chef food held less than 4 hours, operator add iced for a quick chill Corrective Action Taken
Basic - Cutting board has cut marks and is no longer cleanable. Pantry station , employee removed. Corrected On-Site
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing a black watch, after instructed, employee removed. Corrected On-Site
Complaint Full
Administrative complaint recommended
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting cabbage, cleaned up cutting board, stepped out of cook line to bring dirty utensils to dishwasher area, came back to prep station,grabbed a single service saucer and placed sauce for a customer, using same gloves, after instructed, employee discarded gloves,washed hands and put in new pair of gloves. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Expo station-cooling drawers-; cut melon (50F - Cold Holding); beans (49F - Cold Holding); pico de gallo (48F - Cold Holding); garlic butter (49F - Cold Holding), Per operator food held less than 4 hours, all foods moved to Walk in cooler for a quick chill . -Appetizer station-radish corn salad (50F - Cold Holding), per operator food held less than 4 hours , food moved to walk in cooler for a quick chill. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not working, thermo labels not available. Repeat Violation Warning
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board from appetizer station , employee removed Corrected On-Site Warning
Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom, exit door next to dishwasher area. Warning
Basic - Floor area(s) covered with standing water. Lower cooler-service station Warning
Basic - Food-contact surface not smooth and easily cleanable. cheese cake portions inside cardboard box, employee removed from box and placed on clear container Corrected On-Site Warning
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Large container of seasoning with handle touching seasoning, Employee removed to be clean and sanitized. Corrected On-Site Warning
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two knives, one serving spoon and tongs on prep table, employee removed, cleaned and stored to 170 F. Warning
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning
Basic - Standing water in bottom of reach-in-cooler. Lower cooler, next to coffee machine. Repeat Violation Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo station ; roasted garlic butter (51F - Cold Holding); cut tomatoes (47F - Cold Holding); chimichurri (48F - Cold Holding); cut tomatoes (50F - Cold Holding); feta cheese (49F - Cold Holding), per operator food hot holding less than 4 hours, all TCS foods moved back to WIC for a quick chill. Corrective Action Taken Repeat Violation Warning
Intermediate - Handwash sink not accessible for employee use at all times.dishwasher area, blocked by a fan, manager removed Corrected On-Site Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area, broken paper towel device, employee provided paper towels Corrected On-Site Warning
Basic - Floor soiled/has accumulation of debris. Inside WIF, build up of loose food debris Warning
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In front of dessert RIC , employee cleaned and sanitized Corrected On-Site Warning
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Warning
Basic - Standing water in bottom of reach-in-cooler. Lower cooler next to coffee machine Warning
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop seating on mop sink, employee removed, cleaned and stored properly Corrected On-Site Repeat Violation Warning
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths on prep tables in cook line, operator removed. Corrected On-Site Warning
Basic - Wiping cloth sink and surface cleaner sanitizing solution not at proper minimum strength. Sanitizer Bucket (00-sink and surface cleaner), operator made new solution, sink and surface cleaner at 700;ppm. Corrected On-Site Warning
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : 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. -Sautéed station flip top - cut tomatillo (44F - Cold Holding); pico de gallo (44F - Cold Holding); portioned cooked chicken (50F - Cold Holding); Asiago sauce (46F - Cold Holding) -Sautéed station lower cooler; gratin potatoes (68F - Cold Holding) Per operator food held more than 4 hours. Operator discarded Repeat Violation Warning - From follow-up inspection 2023-03-07: Sautéed station lower cooler- gratin potatoes (50F-Cold Holding); macaroni and cheese (49F-Cold Holding). Per Chef food held more than 4 hours, Chef discarded Admin Complaint
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sautéed station flip top - cut tomatillo (44F - Cold Holding); pico de gallo (44F - Cold Holding); portioned cooked chicken (50F - Cold Holding); Asiago sauce (46F - Cold Holding) -Sautéed station lower cooler; gratin potatoes (68F - Cold Holding) Per operator food held more than 4 hours. See stop sale. Repeat Violation Warning - From follow-up inspection 2023-03-07: Sautéed station lower cooler- gratin potatoes (50F-Cold Holding); macaroni and cheese (49F-Cold Holding). Per Chef food held more than 4 hours. See stop sale Admin Complaint
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-03-07: Same 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. -Sautéed station flip top - cut tomatillo (44F - Cold Holding); pico de gallo (44F - Cold Holding); portioned cooked chicken (50F - Cold Holding); Asiago sauce (46F - Cold Holding) -Sautéed station lower cooler; gratin potatoes (68F - Cold Holding) Per operator food held more than 4 hours. Operator discarded Repeat Violation Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sautéed station flip top - cut tomatillo (44F - Cold Holding); pico de gallo (44F - Cold Holding); portioned cooked chicken (50F - Cold Holding); Asiago sauce (46F - Cold Holding) -Sautéed station lower cooler; gratin potatoes (68F - Cold Holding) Per operator food held more than 4 hours. See stop sale. Repeat Violation 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. Expo station, TCS foods( cut tomatoes home made salad dressing, cut lettuce and assorted cheeses) , per kitchen manager, food out at 11:00 am, employee dated Corrected On-Site Warning
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. Poster emailed Corrective Action Taken Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack, plastic containers stacked wet. Warning
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops inside mop sink, Employee removed to be clean, sanitize and store properly Corrective Action Taken Warning
Basic - Working containers of food removed from original container not identified by common name. 3 containers of flour, breaded power Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee stepped out of cook line to get ice, came back and wear gloves without washing hands. -Kitchen manager came back from office, to work with food, placed gloves without washing hands. after manager instructed, both employees discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
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. WIC-cheese sauce (48F - Cold Holding); cooked fettuccine (52F - Cold Holding); cooked penne pasta (50F - Cold Holding); cooked cavitappi pasta (51F - Cold Holding); whipped butter (55F - Cold Holding). Per operator and dated label food prep one and two days ago. Operator discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sea food station sliced yellow cheese (42/60F - Cold Holding), observed cheese stored above rim line, per operator food held less than 4 hours. Employee removed food out of temperature and placed inside cooling unit with ice bag on top for a quick chill. WIC-cheese sauce (48F - Cold Holding); cooked fettuccine (52F - Cold Holding); cooked penne pasta (50F - Cold Holding); cooked cavitappi pasta (51F - Cold Holding); whipped butter (55F - Cold Holding). Per operator and dated label food prep one and two days ago. See stop sale. WIC- raw shrimps (47F - Cold Holding), per operator food held less than 4 hours, advise operator to add ice bag for a quick chill. Advised operator not to stored TCS food inside WIC until technician verifies that unit is keeping TCS foods at 41F or below.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained to operator.
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at cook line. Printed and emailed sign to operator to post. Corrected On-Site Warning - From follow-up inspection 2021-10-19: Observed same. Already emailed and printed sign for operator at initial inspection. Emailed form again. Time Extended Corrective Action Taken
Complaint Full
Warning Issued
High Priority - 1.) 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. Observed butter portions sitting out at room temp at 64°F at 1:25pm. Per operator, placed out at 1pm. Operator placed time stamp on tray and will discard at 5pm. Corrected On-Site Warning
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. Observed Sandwich Station: blue cheese crumbles (51°F - Cold Holding) at 1:40pm. Per operator, 4 hrs.; ancient grains (47°F - Cold Holding) at 1:44pm. Per operator, held in unit overnight and not moved. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sandwich Station: blue cheese crumbles (51°F - Cold Holding) at 1:40pm. Per operator, 4 hrs.; ancient grains (47°F - Cold Holding) at 1:44pm. Per operator, held in unit overnight and not moved. See Stop Sale. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chili Asiago cream sauce (45-51°F) at 1:50pm. Per operator, 3 hrs. Retest at 45-50°F at 2:15pm. Observed sauce stored in deep container. Operator transferred to shallow pan and placed in freezer to rapid chill. Corrective Action Taken Warning
Basic - Current Hotel and Restaurant license not displayed. Warning
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while engaging in food preparation. Advised and educated operator. Warning
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between pantry flip top. Operator removed. Corrected On-Site Warning
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at cook line. Printed and emailed sign to operator to post. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled boiled eggs (47°F - Cold Holding) at 12:55pm. Per operator, 2 hrs. Operator placed ice on item to quick chill. Corrective Action Taken
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two expired employee certificates from June 2021.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cutting board at cook line. Operator removed and sanitized cutting board. Corrected On-Site