DirtyFLRestaurant Inspection Data

SWEET'S SENSATIONAL CUISINE

25 SW 5 AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10753189

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10747838

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed rice 104F, goat 98 F in reach in cooler with covered , cooling since 12 pm . Took another temperature after 20 minutes, food same temperature as above . Operator removed food to reheating 165 to serve dinner. **Corrective Action Taken**

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10747625

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding grilled chicken 97F, dumplings 112F in cook line , food was cooked today and being held less than 4 hours . Operator time marked . Repeat Violation Warning - From follow-up inspection 2025-01-03: Hot holding jark pork 89F, jark chicken 91F in oven , per employee food being cooked an hour ago . Explained to Employee time control for TCS food. Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-01-03: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-01-03: **Time Extended**

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8778750

  • 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 cabbage 59F tightly stored with covered in tall reach in cooler . Food was cooked yesterday. Stop sale issue . Operator removed food. Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 49F , cooked spinach 48F, cooked cabbage 50F, blanched plantains 56F in tall reach in cooler , food not cooked or portion today , food being held more than 4 hours . ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked cabbage 59F tightly stored with covered in tall reach in cooler . Food was cooked yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 49F , cooked spinach 48F, cooked cabbage 50F, blanched plantains 56F in tall reach in cooler , food not cooked or portion today , food being held more than 4 hours . Stop sale issue . Operator removed food. **Corrective Action Taken** Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding grilled chicken 97F, dumplings 112F in cook line , food was cooked today and being held less than 4 hours . Operator time marked . Repeat Violation Warning
  • 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. Warning
  • 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. Warning

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8610283

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75 in reach in cooler at outside shade being held more than 4 hours ... Warning - From follow-up inspection 2024-02-13: Ox tail 82° in reach cooler . Per operator food was cooked 10 am. Food was not reached 70° within 2 hours . Stop sale issue . Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : 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 sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours . Stop sale issue. Employee discarded food. .. Jerk chicken 91 at cook line being held less than 4 hours . Employee time marked . **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-02-13: Cooked cabbage 93°, white rice 96° , sweet potatoes 91° , dumplings 99° F at kitchen being less than 4 hours , employee reheating food at time of inspection over 165° F Admin Complaint
  • 04-02-4:Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures... Warning - From follow-up inspection 2024-02-13: **Time Extended**

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8485262

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license...operator on the phone to renewal license . Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98°, dumpling 103° in the stove being held more than 4 hours . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75° in reach in cooler at outside shade being held more than 4 hours ... Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75° in reach in cooler at outside shade being held more than 4 hours . Stop sale issue . Warning
  • 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 sweet potatoes 98°, dumpling 103° in the stove being held more than 4 hours . Stop sale issue. Employee discarded food. .. Jerk chicken 91° at cook line being held less than 4 hours . Employee time marked . **Corrective Action Taken** Repeat Violation Admin Complaint
  • 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures... Warning
  • 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....stew peas was cooked yesterday morning in reach in cooler more than 24 hours. Advised operator to date marked. Repeat Violation Admin Complaint

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8377424

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken and vegetable in reach in cooler next to kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board next to cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in shed outside in the back.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Washed Herbs and peppers in reach in cooler next to kitchen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 68°F-72°F, Chicken was cooked this morning and placed in hot holding at front counter less than 3 hours ago. Operator reheated chicken to 172°F and placed back in hot holding. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ chlorine at cook line. Operator set up fresh solution at 50ppm. Corrected On-Site
  • 27-24-4:Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
  • 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. Bread pudding prepared yesterday in reach in cooler next to cook line not date marked.