SWEET'S SENSATIONAL CUISINE
25 SW 5 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
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.