12598 PINES BLVD STE 103, 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.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter at mop sink.
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing solution. After 3rd. Attempt-Dishwasher (Chlorine 00ppm) Repeat Violation Admin Complaint
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips available at establishment. Repeat Violation
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed ladle with handle down in container of pooled eggs. Employee removed from container. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3rd. Attempt , Dishwasher (Chlorine 00ppm) Repeat Violation Admin Complaint
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1/19/2024 Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- metallic containers stacked wet- employee removed from piles. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) Warning
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server used cell phone, then grabbed two clean glasses without washing hands. After manager instructed, employees washed hands Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake butter- two assorted flavors (50F - 61-Cold Holding), observed both container on double panel. Employee moved inside lower cooler. Food held less than 4 hours. Corrective Action Taken Warning
Basic - Employee with no hair restraint while engaging in food preparation. Employee begins to work on cook line without hair net. Manager provided. Corrected On-Site Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers of food stacked wet in c,eating equipment storage rack. Employee begins to removed containers from piles Corrective Action Taken Repeat Violation Warning
Basic - Equipment in poor repair. Expo station-lower cooler- broken door Warning
Routine - Food
Call Back - Complied
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. Left side salad station in cook line, entire unit is not working, per manager, new equipment has been requested. Warning - From follow-up inspection 2023-11-28: Observed same Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Left side salad station-flip top-; smoked salmon (60F - Cold Holding); ham (50F - Cold Holding); turkey chorizo (61F - Cold Holding); mozzarella shedded cheese (55F - Cold Holding) -Left side salad station -lower cooler - sautéed mushrooms (55F - Cold Holding); sliced cheese (57F - Cold Holding). Per employee food held less than 4 hours. Per manager units is not keeping food cold, observed ice added only on bottom of containers. Advised operator to ice bath all containers of TCS foods for a quick chill. Corrective Action Taken 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. Left side salad station in cook line, entire unit is not working, per manager, new equipment has been requested. Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage rack, plastic containers stored wet, Employee removed to allow ayr dried Corrected On-Site Warning
Basic - Light not functioning. Dry goods storage area. Warning
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), observed empty gallon of sanitizer, employee placed new gallon, quaternary sanitizer at 200 ppm. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Equipment drain line draining into handwash sink. Cook line sink, AC line connected , during the inspection, employee moved line draining to a dumpster sink. Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. Coffee station, fan blocking sink, employee removed Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Utensils storage rack, containers of food stacked wet.
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cook line, potatoes scoop on shelf above grill station shelf, employee removed to be wash. Corrected On-Site
Basic - Water leaking from pipe and/or faucet/handle. Hot water faucet from HWS in cook line, dripping water
Routine - Food
Inspection Completed - No Further Action
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. Poster provided Corrective Action Taken
Basic - Plumbing system in disrepair. HWS - front counter-Cold water faucet is completely shut off
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. 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. Observed yogurt (47 - Cold Holding) at 9:35am. Per operator, 1.5 hrs. Operator placed yogurt container on ice bath to quick chill. Corrective Action Taken
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. Observed cracked portioned eggs at egg station without time stamp at 9:39am. Per operator, put out at 7am. Operator placed time stamp and will discard 11am. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled on chemical rack. Operator labeled. Corrected On-Site
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in recharge zone- hanging on wall next to mop sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lemon curd topping (46°F - Cold Holding) at 9:20pm. Per operator, held in unit overnight and not moved. See Stop Sale. 2.) Observed lox (53°F - Cold Holding) at 9am. Per operator, 2 hrs. Operator placed on ice to quick chill. Corrective action taken.
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 lemon curd topping (46°F - Cold Holding) at 9:20pm. Per operator, held in unit overnight and not moved.
Basic - Ice buildup in walk-in freezer.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 100ppm.Operator discarded and replenished. Retested at 200ppm. Corrected On-Site