4891 N FEDERAL HWY, UNIT A, Pompano Beach, FL 33064
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 - Handwash sink used for purposes other than handwashing. Observed wet blue wiping towel in hand sink basin in kitchen.
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at flip top cooler opposite cookline in kitchen.
Basic - Food stored on floor. Observed container of. Ron stored on the floor in walk in freezer
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing red toxic substance not labeled and stored at hand sink in kitchen. Warning
Basic - Cutting board has cut marks and is no longer cleanable at flip top cooler opposite fryers in kitchen. Warning
Basic - Old labels stuck to food containers after cleaning stored on cleaned utensil rack in warewash area. Warning
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in storage area. Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Food stored on floor. Observed boxed French fries on floor in walk in freezer. Operator reorganized. Corrected On-Site
Basic - Standing water in bottom of two door reach-in-cooler opposite the fryers in kitchen.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at flip top cooler in kitchen. Repeat Violation Warning - From follow-up inspection 2024-09-10: Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at flip top cooler in kitchen. Repeat Violation Warning Time Extended
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable throughout kitchen and prep area. Warning - From follow-up inspection 2024-09-10: Basic - Floors not maintained smooth and durable throughout kitchen and prep area. Warning Time Extended
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp with gloves hands, changed gloves, then handled clean food utensils without handwashing. Reviewed proper handwashing with employee. Employee washed hands. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp/fish batter (84F - Cold Holding), made with milk and eggs per operator. Stored in cold water at the batter station in kitchen. Prepared today per operator. Operator dumped water and filled container with ice to chill below 41F. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potato (107F - Hot Holding) and cooked corn (125F - Hot Holding) on the stove top under no temperature control. Operator turned on flame at the stove to reheat food to 135F or higher. Warning
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/. Four employees present and working with food. 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
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. Three new employees working in the kitchen and prep area. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at flip top cooler in kitchen. Repeat Violation Warning
Basic - Employee with no hair restraint while engaging in food preparation. Three employees preparing food in the kitchen and prep area without hair restraints. Repeat Violation Warning
Basic - Floors not maintained smooth and durable throughout kitchen and prep area. Warning
Basic - Food stored on floor. Container of sugar packets stored on the floor at the front counter. Warning
Basic - Light not functioning. One light not functioning at hood above cookline. Warning
Basic - Uncleanable knife block in use to store knives, observed in prep room near triple sink. Repeat Violation Warning
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor by mop sink. Repeat Violation Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of dead insects, on control devices. Fly tape, with accumulated flies in dry storage area. Operator removed. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable at the flip top cooler opposite the fryers in the kitchen.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on shelf with flour and seasonings in dry storage area. Operator removed. Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation in the kitchen. Repeat Violation
Basic - Equipment in poor repair. 1. Torn door gasket on reach in cooler door opposite fryers in kitchen.
Basic - Uncleanable knife block in use to store knives.
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to mop sink. Operator removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer at the three comp sink tested at 0ppm. Operator refilled sink and tested at 200 ppm. Corrected On-Site
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink by back door.
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 operator poster. Operator posted. 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 - Covered waste receptacle not provided in women's bathroom.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep table in ware washing area. Operator removed. Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Two employees working at the cookline without hair restraints.
Basic - Food stored under dripping vent in the walk in cooler. Operator reorganized. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish, chef moved. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at grouper, fish, chicken, (48-53F - Cold Holding), chef stated items less than three hours, restaurant only opened two hours ago, moved items to reach in freezer and called for maintenance.
Basic - No Heimlich maneuver/choking sign posted.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw fish and changed gloves. Manager had cook wash hands and change gloves. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) salsa (49F); coleslaw (49F); fish (43F) in flip top cooler next to toaster. Foods in top portion of cooler less than 3 hours per Manager and containers moved to freezer to quick chill. Manager also lowered temperature setting and was provided temperature Monitoring Chart. 2) fry batter with egg (58F) on prep table next to fryers. Batter on prep table less than 1 hour per Manager and ice added o quick chill. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook-line at. tomato, beans, coleslaw, cabbage, (45-48F - Cold Holding), chef iced all items and called for service
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - At walk-in cooler Raw shell eggs stored over or with unwashed produce. Operator moved to lower shelf. Corrected On-Site Warning
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler rice (48°F); quinoa (50°F) operator stated items cooling overnight. See stop sale. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler rice (48°F); quinoa (50°F), operator stated items cooling over night. See Stop Sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At batter station egg wash (67°F ). Operator stated held less than 4 hours and that after 4 hours egg wash would be discarded, applied time mark, provided operator with time only as a public health control paperwork . Corrective Action Taken Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler quinoa (90°F- - Cooling)2:30pm, (85°F)3:55pm, rice (75°F- Cooling)2:30pm; (73°F)3:55pm Items stored covered in deep plastic containers. Operator moved items to uncovered shallow pans to allow for more rapid cooling. Corrective Action Taken Warning
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line sanitizer bucket quaternary 0ppm. Operator emptied bucket refilled to 200ppm. Corrected On-Site Warning