LEFTYS TAVERN & GRILLE
5771 CORAL RIDGE DR
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 10 ounce cups used as scoops in left flip top,cooler. Operator removed cups Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in back not securely fastened Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. Operator began removing ice **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with grease
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in right flip top cooler with sellable foods. Operator removed bottle Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Four door reach in cooler shelves pitted with rust
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in both kitchen flip top coolers.
- 08B-12-5:Basic - Stored food not covered. Cooed chicken wings not covered in right flip top cooler. Operator covered Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine 0ppm. Operator added solution. Chlorine tested 100ppm Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line melted butter (85F - Hot Holding). Per operator item out of temperature for less than four hours. Observed butter under no temperature control. Operator placed butter on stove to quick reheat. **Corrective Action Taken**
- 11-07-5: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. Reviewed big 6 with operator
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided appear towels Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided soap Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 10/16/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice bin by back exit door soiled with mold like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small cup used as scoop for sauce in kitchen left flip top cooler. Operator removed cups Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two helium tanks in back of restaurant by back exit door not secured.
- 08B-38-4:Basic - Food stored on floor. Box of raw beef stored on floor in walk in cooler. Operator elevated. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at left flip top cooler two door unit.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 0ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site
Food safety inspection conducted on 10/16/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 5/31/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing in standing water. Operator moved to walk in cooler Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on cook line flip top. Operator removed and properly stored Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Raw pork thawing in hand wash sink. Operator removed Corrected On-Site
Food safety inspection conducted on 5/31/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Admin Complaint
- 08B-38-4:Basic - Food stored on floor. Bin or raw chicken stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation Admin Complaint
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at left side cook line flip top
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water in prep area. Operator turned on cold running water Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored on top shelf in 4 door reach in cooler above multiple ready to eat foods. Operator reorganized Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (50F-63F - Cold Holding) being held at room temperature on cook line. Operator states chicken wings have been out for less than 1 hour. Not prepared or portioned today. Operator moved to walk in freezer to quick chill. Retook temperature at 41F or below Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled operator cleaned and sanitized. Soda gun soiled at bar. Operator cleaned and sanitized Corrected On-Site Repeat Violation Admin Complaint
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probes calibrated at 40F. Operator adjusted Corrected On-Site
- 53B-13-5: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. Operator unable to provide at time of inspection. Discussed with operator
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in cook line flip top cooler prepared 2 days ago not date marked. Operator dated Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 4/19/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).