DirtyFLRestaurant Inspection Data

ENIGMA BISTRO & WINE BAR

2717 N FEDERAL HWY

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10710591

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....chlorine 00 ppm. Operator corrected it at chlorine 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...in hose dish machine in the premises, operator stated he didn't use this machine. Recommend operator removed Dishmachine at previous inspection ...chlorine 00 ppm... temperature not turned black Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized in triple sink . Recommend operator sanitized utensils.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above sour cream at tall reach in cooler , raw chicken above cooked potatoes in flip top reach in cooler at kitchen. Operator properly stored. Corrected On-Site
  • 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...multiple soup, sauce , cooked vegetables was cooked 2 and 3 days ago at reach in cooler , walk in cooler . Operator date marked . Corrected On-Site Repeat Violation

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8777591

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized...operator corrected on side . Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered...rice , sauce , chicken stock ,pasta in walk in cooler .
  • 14-01-5:Basic - container with no handle used to dispense food in rice at walk in cooler . Operator removed. 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...chlorine 00 ppm.. operator corrected at 50 ppm. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.....in house used dishmachine in the premises, operator stated he didn't use this machine. Recommend operator removed Dishmachine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw calamari above yuca crequcata in reach in cooler . Operator propstored. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 47F by the bread station , food not prepped or portion today, food being held less than 4 hours , operator removed to cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored pitchers, spatula in handwashing sink at bar , operator removed. Corrected On-Site
  • 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...chicken stock was cooked two days ago, clam chowder was cooked 3 days ago at walk in and reach in cooler . Operator date marked. Corrected On-Site Repeat Violation

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8598274

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in rice , chicken stock at walk in cooler . Operator removed container. Corrected On-Site
  • 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....cooked rice 47F, pasta 46F in walk in cooler ,cooling deeper than 4 inches container. Per operator food was cooked yesterday. Stop sale issue . Operator discarded food . **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...3 fly in kitchen,flying around. Operator eliminated with spray and closed back door . Back door by the kitchen. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked rice 47F, pasta 46F in walk in cooler ,cooling deeper than 4 inches container. Per operator food was cooked yesterday.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...cooked to serve hot holding pork chops 77F , steak 78F at kitchen being held less than 4 hours . Operator time marked **Corrective Action Taken**
  • 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...any cooked or prepped TCS food not date marked at reach in cooler and walk-in cooler stating over 24 hours . Operator date marked Corrected On-Site Repeat Violation

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8376144

  • 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 above tomato sauce in reach in freezer. Operator properly stored . Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...chicken soup, onion soup in reach in freezer . Operator date marked. Corrected On-Site
  • 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...prepared yesterday over 24 hours salsa, tomato sauce, cilantro sauce , rice in reach in cooler, walk in cooler . Operator date marked. Corrected On-Site