Koko Galleria, 915 Middle River Dr Ste 110, Fort Lauderdale, FL - Restaurant inspection findings and violations



Business Info

Name: KOKO GALLERIA
Type: Permanent Food Service
Address: 915 Middle River Dr Ste 110, Fort Lauderdale, FL 33304
License #: 1613616
Total inspections: 7
Last inspection: 11/10/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cove molding at floor/wall juncture next to shelf in prep area is loose. **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair 3 door stainless refrigerator in prep area. **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**
11/10/2014Routine - FoodCall Back - Extension given, pending
  • No Violations Were Observed
11/07/2014Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Clean bowls, plates not stored inverted or in a protected manner. On floor under three compartment sink. **Warning**
  • Basic - Cleaned and sanitized equipment not properly stored. Bowls stored on floor under three compartment sink. **Warning**
  • Basic - Cove molding at floor/wall juncture next to shelf in prep area is loose. **Warning**
  • Basic - Dead roaches on premises. Observed 6 dead roaches, 3 on floor next to air conditioner and 3 under shelf in prep area, 1 dead roach under espresso machine, 1 dead roach under A/C unit, 5 Dead roaches behind three door stainless steel refrigerator, 1 dead roach inside small flip top cooler at cook line, 6 dead roaches stuck to a loose plastic cove molding next to shelf in prep area. All areas above are in the kitchen without any separation of doors. **Warning**
  • Basic - Dumpster overflowing garbage. **Warning**
  • Basic - Employee beverage container of Coffee on a food preparation table next to clean equipment and food **Warning**
  • Basic - Employee cell phone stored with food, clean equipment and utensils on prep table at cook line. **Warning**
  • Basic - Food debris accumulated on kitchen floor under and behind prep table in prep area. **Warning**
  • Basic - Garbage on the ground and/or pad around dumpster. **Warning**
  • Basic - Leaking pipe at plumbing fixture under three compartment sink. **Warning**
  • Basic - Open dumpster lid. **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair 3 door stainless refrigerator in prep area. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Oxtail soup cooked yesterday at 76°F in three door stainless steel refrigerator. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chilly cooked yesterday was never reheated to 165°F. Observed chilly at 110°F in hot holding unit for one hour. Cook reheated chilly to 190°F and hot holding temperature was adjusted to reach at least 135°F. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chilly at 110°F. Reheated Chilly to 190°F for hot holding at 135°F. **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on gasket of chest freezer , 1 live roach on wall next to three compartment sink, 1 live roach on slicer in prep area. 1 live roach on wall next to small chest freezer. All areas are in the kitchen without any separation of doors **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/hr/food-lodging/managercertification.html. **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**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Oxtail soup at 76°F. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Oxtail soup from yesterday at 76°F in three door stainless cooler. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.Oxtail soup in three door stainless cooler. **Warning**
11/07/2014Routine - FoodAdministrative complaint recommended
  • 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.
09/30/2014Routine - FoodEmergency Order Callback Complied
  • Basic - Dead roaches on premises. Observed about 40 dead roaches under grill and flip top cooler across from grill. About 20 dead roaches under 2 door true refrigerator across from three compartment sink. 25 dead roaches underneath and behind 3 door true refrigerator next to A/C and 2 dead inside same unit. About 20 dead roaches underneath shelfs next to A/C.
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. Inside Saran Wrap box on top of flip top cooler across from grill.
  • Basic - Reach-in cooler gasket torn/in disrepair 3 door stainless refrigerator.
  • High Priority - Raw animal food stored over ready-to-eat food raw unpasteurized shell eggs over Butter chips in reach in cooler across from grill.
  • High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches under prep table next to grill. 4 live roaches behind two door true refrigerator in crevices of the hinges and 6 live roaches inside crevices of the gaskets when doors are open. 4 live roaches in laundry hamper next to three compartment sink. 6 live roaches inside gaskets of true 3 door refrigerator next to A/C. 4 live roaches inside seals/gaskets of chest freezer next to flip top coolers across from grill.
  • 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 - 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 paper towels or mechanical hand drying device provided at handwash sink next to grill.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
09/29/2014Routine - FoodEmergency order recommended
  • No Violations Were Observed
5/19/2014Routine - FoodCall Back - Complied
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit across from grill.
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 56°F for more than 2 days. See stop sale.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over bread. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef Patties over sauce and bacon. **Corrected On-Site**
  • High Priority - Raw chicken breast food stored over cooked sauce and Bacon. **Corrected On-Site**
  • High Priority - Turkey cold held at greater than 57°F for more than 2 days. See stop sale.
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 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 rinsed utensil in handwash sink.next to coffee machine
  • Intermediate - Food service manager not certified within 30 days of employment. Owner open more than 90 days no certification.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to grill
  • 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.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No soap provided at handwash sink. Next to grill
3/17/2014Routine - FoodWarning Issued

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