THE COOK AND THE CORK
9890 West Sample Road
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/24/2025
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on single door stainless by cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat sauce in walk in cooler. Operator reorganized 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. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top cooler ; coleslaw (44-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed item back on walk in cooler to cool off. Food not prepared or portioned today **Corrective Action Taken**
Food safety inspection conducted on 4/24/2025 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 1/29/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working with food.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2024. Operator renewed during inspection Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef empanadas in walk in freezer. Operator reorganized Corrected On-Site
- 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 food borne illnesses with operator
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator using ROP for short rib without HACCP plan. Operator removed from ROP environment. Operator opted out of using ROP Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 4/26/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of/grease/food debris.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Discussed with operator. Operator states items were sous vide yesterday. Operator labeled Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above raw salmon/mussels in walk in cooler. Operator reorganized Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by brooms, operator removed Corrected On-Site
Food safety inspection conducted on 4/26/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 11/29/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers of utensils in standing water on prep table by cook line. Employee placed both containers on stove to heat water to above 135F and hold there. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on cook line. Employee removed cloth. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. Corrected On-Site
Food safety inspection conducted on 11/29/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).