- Basic - Clean knives/utensils stored in crevices between equipment. In cook line between equipment
- Basic - Employee eating in a food preparation or other restricted area. In prep area eating on top of cutting board
- Basic - Equipment in poor repair. 2 doors glass reach in cooler in cook line under panini press in 52°f do not use until maintaining 41°f or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in standing water inside sink in bar area
- Basic - Interior of microwave soiled with encrusted food debris. 2 microwaves in front line top part of interior
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 doors glass reach in cooler In front line
- Basic - Reach-in cooler gasket torn/in disrepair. Top drawer of flip top reach in cooler in front line
- Basic - Soil residue build-up on nonfood-contact surface. Grease build up in pipes all around hood system
- High Priority - Displayed food not properly protected from contamination. Bread and cooked artichokes in display case uncovered in an open air
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken ,raw salmon,raw shell eggs clams all in 52°f ,all items moved to different units to bring temperature control to 41°f or below
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw salmon in 2 doors reach in cooler under panini press in cook line
|
3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler tomatoes sauce **Warning**
- Basic - Observed: Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Observed: Basic - Reach-in cooler gasket torn/in disrepair. Flip top cooler in cook line **Warning**
- Basic - Observed: Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler in cook line **Warning**
- Intermediate - Observed: Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Observed: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Observed: Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Observed: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/ warewashing machine. **Warning**
|
11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In dish area **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler tomatoes sauce **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Flip top cooler in cook line **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler in cook line **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Throughout walk in cooler **Warning**
- High Priority - Displayed food not properly protected from contamination. Bread in hallway **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
9/16/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Kitchen
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Chef
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Apples, Walk In Cooler **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food item placed in ice bath. Temperature of item checked 45 minutes later 39?f **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Bread on display rack in front of wait station
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
1/10/2013 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. Bread stored in front of wait Station.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen
- Critical - Observed raw animal food stored beside ready-to-eat food. Eggs beside Cheese
- Critical - Observed unlabeled spray bottle. Dark liquid. Kitchen
- Critical - Observed unlabeled spray bottle. Greenish liquid, Kitchen
|
11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/30/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
3/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Ladys room
- Critical - Covered waste receptacle not provided in women's bathroom. Mens room
- Critical - Displayed food not properly protected from contamination. Bread, Front counter
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1-23-11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1-23-12.
- 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 This violation must be corrected by : 1-23-11.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Critical - Observed unlabeled spray bottle. Basalmic vinegar
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chopped tomatoes, Walk in cooler, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mashed potatoes, Walk in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
|
11/23/2011 | Routine - Food | Warning Issued |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef, Walk In Cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/21/2011 | 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. Meatballs, Walk In Cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs #2, Walk In Cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatball sauce, Walk In Cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Clam Chowder
- Critical. Displayed food not properly protected from contamination. Bread, Dining room
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. Kitchen
- Critical. Observed handwash sink used for purposes other than handwashing. Bar
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Mens room
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Mens room
- Critical. No handwashing sign provided at a handsink used by food employees. Mens room
- Critical. No handwashing sign provided at a handsink used by food employees. Bar
- Critical. No handwashing sign provided at a handsink used by food employees. Ladys room
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12-29-10.
|
10/29/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta 1, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta 2, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, WIC
- Critical. Observed food stored on floor. Tomatoes, Dining room
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Front Counter
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Front Counter
- Wet wiping cloth not stored in sanitizing solution between uses.
- Carbon dioxide/helium tanks not adequately secured.
|
4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed unlabeled spray bottle. Kitchen
- Wet mop not hung to dry.
|
12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Noodles Panini, 821 E Las Olas Blvd, Fort Lauderdale, FL »