QSL RESTAURANT FLORIDA LIMITED
10400 49 ST N
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on cutting boards. Employee moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at right bar.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk in cooler Chicken at 75 degrees Cooked at 10:30am Temperature taken at 1:00pm 75 degrees Second temp taken at 1:27pm 43 degrees Put onto sheet pans put inside walk in freezer. Used ice on top to cool Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line. cut tomatoes (54F - Cold Holding); shredded cheese yellow and white (52F - Cold Holding) Employee moved half to walk cut tomatoes (38F - Cold Holding); **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. Corrected On-Site
Food safety inspection conducted on 2/6/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryers main cook line drain near dishwasher.
Food safety inspection conducted on 10/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/15/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave at cook line soiled
- 35A-02-6:High Priority - 4 Live, small flying insects at right side bar area to front door in flying around drain boards for beer not landing on food. Bar was not open during time of inspection. Owner disposed of cleaned and sanitised area. **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned Cooked Pork In wrap dated 3-2 walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned Cooked Pork In wrap dated 3-2 walk in cooler 10lbs
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batering station chicken liquid breading (50F - Cold Holding); fish liquid breading (50F - Cold Holding); shredded lettuce (50F - Cold Holding) Put more ice under pans Reach in cooler at cook line sliced cheese (50F - Cold Holding) shredded lettuce (46F - Cold Holding) Manager put in walk in cooler Retemp both batter 43 cold holding Shredded lettuce 41 cold holding Sliced cheese 41 cold holding Corrected On-Site
Food safety inspection conducted on 3/15/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 11/28/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon used for carrots resting on carrots in front reach in cooler. Manger moved. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning On dry storage rack
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water under expo line in reach in fridge. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 quaternary ppm at sanitizer bucket at front bar to right. Manger change replaced now at 200ppm. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken with date marked 11-14-2023 in walk in cooler Was prepared on 11-28 per management. Updated labels. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front cutting boards soiled
Food safety inspection conducted on 11/28/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).