DirtyFLRestaurant Inspection Data

ROBERTS REST

1320 Stirling Road
Florida, 33004
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/20/2025

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Same shelf of cleaning equipment storage shelf. Employee removed. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in cook line, wearing a black watch, after manager instructed, employee removed. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee using gloves, cracked raw shell eggs, then grabbed a clean bowl to serve oat meal to a different customer. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 53A-05-6: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/hotels-restaurants/food-lodging/food-manager/ 4 employees working in food preparation

Inspection Date: 10/31/2024

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in dry storage room.
  • 14-69-4:Basic - Ice buildup around door in true freezer in ware washing room.
  • 08B-12-5:Basic - Stored food not covered. Container with French fries not covered in true freezer in ware washing area. Operator covered Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 6 Drawer cooler under stove in cook line ; American cheese 47F cold holding in unit less than 4 hours ago. Operator moved to another reach in cooler to quick chill. Cheese not prepared or portioned today. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled in ware washing area. Operator labeled bottles bleach and degreaser. Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8635363

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lowboy cooler under griddle no ambient thermometer. Built in thermometer broken. - From follow-up inspection 2024-03-20: Observed at callback, same unit not in operation **Time Extended**

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8495434

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) kitchen equipment left hanging directly above hand sink besides triple sink. 2) clean half pans under soap next to hand washing sink next to ice machine.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler,container of thawed mahi still in ROP packaging.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on clean dish rack by back door.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee's Stanley cup next to steam table at cook line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lowboy cooler under griddle no ambient thermometer. Built in thermometer broken.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. 1) Dirty wiping cloth on shelves in dry store room area, left side. 2) Dirty wiping cloth underneath grill.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to proper 100ppm Corrected On-Site Repeat Violation Admin Complaint
  • 01B-01-4:High Priority - Dented/rusted cans present. Three dented tomato sauce cans at cook line. See stop sale.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs multiple times and continued to prepare other food items.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler 1) container of raw open steaks over case of raw bacon. 2) whole muscle beef above whole pieces of pork.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer in back prep area, open case raw beef liver above cases of mahi.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low Boy drawer in cook line contains cooked onions at 48F cold holding, diced ham at 48F cold holding. Per employee items not prepared or portioned today. No ambient thermometer for unit to verify if temperatures are good. Repeat Violation Admin Complaint
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In lowboy cook line diced tomatoes checked at 1030am 51F, per employee prepared less than 4 hours. Rechecked at 1105am 55F.
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop container on side of ice machine had mold like buildup inside bottom.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above triple sink and on shelf below triple sink.

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8495270

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Uncovered trash receptacle in employee restroom in back kitchen area. Warning - From follow-up inspection 2023-09-11: Observed at callback inspection same. **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard on cook line with no beard guard. Warning - From follow-up inspection 2023-09-11: Observed at callback inspection same. Employee not wearing beard guard on cook line. **Time Extended**

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8357900

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of rice in side store room. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in side storeroom off kitchen not secured. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Uncovered trash receptacle in employee restroom in back kitchen area. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Dishwasher eating beside triple sink after washing dishes with clean dishes on drainboard. Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard on cook line with no beard guard. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Corner of floor in side storeroom has soda syrup/liquid buildup under syrup rack. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above hot well in kitchen has food debris buildup. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer in back prep area, open can employee energy drink. Warning
  • 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 at 200ppm. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked whole turkey breast (45F - Cooling). Per date label placed in unit day before. See stop sale. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued to use utensils to cook scrambled eggs for separate order without washing hands and changing gloves. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, wrapped tray of smoked salmon above container of sliced corned beef and open packs of tortilla wraps. Employee rearranged for proper separation. Corrected On-Site Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In container of raw shell eggs in fliptop unit, two eggs with cracked shells. Employee removed eggs. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, cooked chicken breast (46F - Cold Holding). Per date label in unit 2 days. See stop sale. 2) At grill LOWBOY DRAWERS - shredded cheddar (68F - Cold Holding); cooked onions (67F - Hot Holding); sliced swiss (67F - Hot Holding); saurkraut (65F - Hot Holding); sliced ham (66F - Hot Holding); diced ham (67F - Hot Holding). Per employee all items prepared / portioned day before and pulled from walk in cooler at 7:00am. All items removed from unit and moved to different cooler to rechill. Do not use unit until temperature can be maintained at 41F or below. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pan in BROILER - cooked potatoes (84F - Hot Holding). Per employee prepared less than 3 hours. Potatoes moved back to flattop to reheat and hold there. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of utensils blocking hot water access at hand sink by ice machine. Employee moved container. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on menu es not marked to indicate consumer advisory. Employees marked during inspection. Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries in paper towel dispenser at hand sink by ice machine dead; unit not dispensing. Warning