228A COMMERCIAL BLVD, Lauderdale-by-the-Sea, FL 33308
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 - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler gaskets soiled.
Basic - Reach-in cooler interior/shelves have accumulation of food residues. Repeat Violation
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
Complaint Full
Administrative complaint recommended
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw shell eggs then proceeded to prepare ready to eat food without washing hands. Reviewed proper hand washing and employee washed hands. 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. Walk in cooler - butter (47F) - per operator held in unit overnight. Item not prepped or portioned today. Observed door to walk in cooler not closing tightly. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - butter (47F) - per operator held in unit overnight. Item not prepped or portioned today. Observed door to walk in cooler not closing tightly. See stop sale. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - raw chicken - ambient cooling 2.5 hours at 4:30pm (47-48F - Cooling) at 4:50pm 48-49F. At this rate proper cooling will not occur. Observed door to walk in cooler not closing tightly. Operator stated she would immediately cook the chicken. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife rack visibly soiled. Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees - less than 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ Employees filled out during inspection.AÂ Corrected On-Site Repeat Violation
Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
Basic - All Cookline cutting boards have cut marks and is no longer cleanable. Repeat Violation
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline flip tops. Repeat Violation
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. Observed door to walk in cooler not closing tightly.
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All Cookline flip tops. Repeat Violation
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled. Warning - From follow-up inspection 2026-03-06: Observed same. Time Extended
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2026-03-06: Observed same. Time Extended
Basic - - From initial inspection : Basic - Cookline Cutting boards have cut marks and are no longer cleanable. Repeat Violation Warning - From follow-up inspection 2026-03-06: Observed same. Time Extended
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top units. Warning - From follow-up inspection 2026-03-06: Observed same. Time Extended
Routine - Food
Warning Issued
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw bacon and then washed raw bell peppers without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
High Priority - Left Cookline low boy - Raw shell eggs stored over/not properly separated from ready-to-eat milk. Operator stored all items properly. Corrected On-Site Warning
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline grill drawers - raw comminuted beef stored over raw fish. Operator stored all items properly. 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. Walk in cooler - tzatziki (46-48F); cooked lamb reduction (48-50F); cheese (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed door not closing properly. See stop sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tzatziki (46-48F); cooked lamb reduction (48-50F); cheese (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed door not closing properly. See stop sale. Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled. Warning
Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki - per operator prepared 2 days ago. Item was stop sale for temperature abuse. Corrected On-Site Warning
Basic - Accumulation of debris on exterior of warewashing machine. Warning
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline reach in coolers. Repeat Violation Warning
Basic - Cookline Cutting boards have cut marks and are no longer cleanable. Repeat Violation Warning
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline and front counter hand sinks. Operator posted signs. Corrected On-Site Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline hand sink visibly soiled. 2. Cookline shelving visibly soiled. Warning
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline flip top units. Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Buildup of food debris/soil residue on equipment door handles In kitchen.
Basic - Cutting board has cut marks and is no longer cleanable in kitchen.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at prep area. Operator removed. Corrected On-Site
Basic - Food stored on floor cases of water stored on floor in kitchen.
Basic - Interior of microwave has accumulation of grease/food debris.
Basic - Wall soiled with accumulated grease in kitchen.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Warning - From follow-up inspection 2025-10-10: Observed same Time Extended
Routine - Food
Warning Issued
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked stuffed peppers at reach in cooler on cook line. Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. 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. Not available at time of inspection. Warning
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Intermediate - Food-contact surface soiled with food debris. -Cookline cutting boards soiled with food stains. Repeat Violation
Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation
Basic - Ice buildup in back room reach-in freezer.
Basic - Nonfood-contact surface soiled with food debris. -Cookline reach in gaskets. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Observed medical supplies stored on top shelf above prep table. Operator relocated. Corrected On-Site
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food stains.
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 in walk-in cooler with no date marks. Per operator all made more than 24 hours. Observed tzatziki sauce, Hummas,
Basic - Buildup of food debris/soil residue on cook line equipment door handles.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on refrigerator gaskets and hinges.
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 0ppm. Line cut. Operator set up triple sink with chlorine 75ppm.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzasiki 50°F, feta cheese 52°F, not prepped or cooked today. In cooler for less than 1 hour. Stacked to high. Operator moved containers in unit under neath. Corrective Action Taken
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided some test strips. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 expired 4.22.24.
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Bar Triple Sink (Chlorine 0ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line single flip top cooler; potato salad (48°F - Cold Holding); tzatziki (48°F - Cold Holding); hummus (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 2 hours, moved to side by side flip top cooler(s). Corrective Action Taken Repeat Violation Warning
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100 ppm. Corrected On-Site Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning
Basic - Food stored on floor. At walk-in cooler; case of raw chicken stored on floor. Operator removed from floor. Corrected On-Site Warning
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....chlorine 00 ppm. 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....cheeses 47° , raw beef 45°, raw chicken 45° in walk in cooler. Operator not determined how long food being held out of temperature. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheeses 47° , raw beef 45°, raw chicken 45° in walk in cooler. Operator not determined how long food being held out of temperature. Stop sale issue . Recommend operator fully cooked all raw food today. Warning
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the shelf, oil gallon . Operator moved. Corrected On-Site Warning
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. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....sauces, babagunush, cooked food not date marked in reach in cooler. Warning
Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle. Operator labeled Corrected On-Site Repeat Violation Warning
Basic - Stored food not covered in reach in freezer . Operator covered . Corrected On-Site Warning
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.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Bottles with no label of its contents. Chef 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. pork chop (50°F) in flip top prep cooler next to fryer. Pork chop above cold holding line and in unit over night per Owner. Pork chop discarded. Corrected On-Site
Basic - Ice scoop handle in contact with ice. Ice scoop removed. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 83F. Water removed and replaced, container moved to grill. Corrected On-Site
Basic - Single-service articles improperly stored. Styrofoam containers at front counter. Containers inverted. Corrected On-Site