- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored outside. GARAGE LEFT OPEN TO THE PUBLIC THAT ALLOWS ACCESS TO FOOD IN 2 DOOR STAND UP FREEZER. **Repeat Violation**
- Basic - Grease accumulated on walk in cooler floor.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. CHUNKS OF RUST AND PLASTIC FALLING ONTO FOOD. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. PORK LEFT IN TURNED OFF OVEN FOR 18 HOURS TEMPED @ 90° 10:15 AM 9/30/14. STOP SALE ISSUED.
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW FISH "BEHIND" BUTTER IN MAKE TABLE. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN STORED NEXT TO AND IN CONTACT WITH RTE SOUPS IN WALK IN COOLER. **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. HAM SLICED 9/17/14; TURKEY SLICED 9/12/14.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. EGGS HELD OUTSIDE REFRIGERATION @ 85°. PLACED IN FUNCTIONAL UNIT.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. PORK LEFT IN TURNED OFF OVEN FROM 9/29/14 FOR 18 HOURS @ 90°, STOP SALE ISSUED.
- 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. **Repeat Violation**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING RAW FOODS TO AVOID CROSS CONTAMINATION, PROPER COOLING PROCEDURES, DATING REQUIREMENTS OF RTE/TCS FOODS HELD OVER 24 HOURS. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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/hr/food-lodging/managercertification.html.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SOUPS, PORK, PREPARED 9/26/14 NOT DATE MARKED. **Repeat Violation**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. SUGAR.
- Basic - Employee personal items stored in or above a food preparation area. PURSE. **Corrected On-Site**
- Basic - Equipment in poor repair. SHELVES TO STORE CLEAN EQUIPMENT RUSTED AND PITTED.
- Basic - Food stored in a location that is exposed to splash/dust. FOOD STORED BENEATH SOAP DISPENSER FOR HAND WASH SINK.
- Basic - Food stored in a room/shed that is not fully enclosed. REACH IN FREEZER NOT PROTECTED FROM PUBLIC CONTAMINATION. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. KITCHEN.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. FISH NEXT TO SOUPS IN WALK IN COOLER.
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW FISH STORED IN CONTACT WITH RTE GROUND BEEF. **Repeat Violation**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. RAW SALMON "BEHIND" BUTTER IN SANDWICH STATION COOLER.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. BEEF ABOVE FOOD ICE.. EGGS NEXT TO DELI MEAT WALK IN COOLER.
- 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. **Repeat Violation**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING RAW AND RTE FOODS TO AVOID CROSS CONTAMINATION; PROPER DATE MARKING OF RTE/TCS FOODS HELD MORE THAN 24 HOURS. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. SHEET PANS AND COOKING PANS.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. BEEF. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. COOKED CORN PATTIES @ 90°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. DELI MEATS. **Repeat Violation**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. STOVE.
- Basic - Food stored in a prohibited area. REACH IN FREEZERS OUTSIDE REAR DOOR.
- Basic - Open condiments not moved to multi-use containers.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. PAPER TOWELS USED TO DRAIN PLANTAINS.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN @ 95°; BEEF @ 109°.
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW EGGS STORED NEXT TO AND IN CONTACT WITH BUTTER.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. RAW MEAT ABOVE ICE.
- 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.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING AND DATING OF TCS FOODS.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 10" DEEP COVERED PLASTIC CONTAINER OATMEAL @ @ 115° @ 1130 hrs.; 114° @ 1150 hrs.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. PLANTAINS @ 78°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. HAM, TURKEY, NOTHING DATED.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Profuse in walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Vacuum breaker missing at hose bibb. At mop sink
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken, beef **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach found at 3 compartment sink **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham,salad ,poultry ,cheese 50 degrees F in reach in cooler # 2; see stop sale
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/22/12.
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8/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/22/12.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler # 2
- Critical - Observed bathroom facility not clean. handwash sink Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storing wasted ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham,salad ,poultry ,cheese 50 degrees F in reach in cooler # 2; see stop sale
- Observed residue build-up on nonfood-contact surface. vulcan oven
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham, poultry in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/21/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers. in kitchen
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. mash potatoes in walk in cooler Corrected On Site.
- Observed wall soiled with accumulated food debris. next to stove
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mash potatoes in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups , pork, plantfood in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. sugar in kitchen Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing at dishwashing machine or area. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed attached equipment soiled with accumulated dust. fan covers Repeat Violation.
- Observed ceiling soiled with accumulated food debris.
- Observed gaskets/seals on cold holding unit in poor repair. sandwich station Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. REAR DOOR OPEN BACK STORAGE AREA Corrected On Site.
- Critical - Hand sink missing at dishwashing machine or area. FUTURE HANDWASHING VIOLATIONS WILL RESULT IN INSTALLATION OF ADDITIONAL HANDWASHING SINK
- Non-prewrapped utensils not properly presented.
- Observed attached equipment soiled with accumulated dust. FAN COVERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface ALL SHELVING .
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on kitchen floor UNDER SHELVING AND EQUIPMENT
- Observed food debris accumulated on kitchen floor WALKIN COOLER
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature chicken . Corrected On Site.
- Observed utensils stored in crevices between equipment knives. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese and any items that have been in cooler more than 24 hours
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.water bottle Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair reachin cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards stained
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving throughout kitchen and dish room.
- Non-prewrapped utensils not properly presented.
- Observed clean equipment stored on floor. mugs on shelving that is on the floor
- Observed utensils stored in crevices between equipment. kmives
- Observed food debris accumulated on kitchen floor walkin.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs in reachin Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs walkin Corrected On Site.
- Critical. Observed food-contact surfaces stained with soil deposits. cutting boards
- Observed build-up of grease on nonfood-contact surface cooking range.
- Observed residue build-up on nonfood-contact surface handwashing sink stained from dumping.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Critical. Observed handwash sink used for purposes other than handwashing. dumping coffee and tea
- Observed grease/debris under cooking equipment/shelving.
- Observed attached equipment soiled with accumulated dust fan covers in walkin cooler.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 comp sink
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils dish room.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface ice cooler lid.
- Critical. Observed handwash sink used for purposes other than handwashing observed fork and possible dumping in sink
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/12/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Eats Good 33, 6882 N 20 Ave, Fort Lauderdale, FL »