THE WILDER
701 E BROWARD BLVD UNIT J
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 6/26/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... cheese 44F, tuna 44 F , butter 45 F , herb butter 47F in two door middle reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue , chef discarded food . Repeat Violation Admin Complaint - From follow-up inspection 2024-06-26: Tuna 46F in reach in cooler , food not prepped or portion today . Food being held less than 4 hours . Chef discarded food . Admin Complaint **Corrective Action Taken**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at kitchen, chef removed knife . Corrected On-Site Warning - From follow-up inspection 2024-06-26: Stored spoon in Handwashing sink at kitchen. Employee removed . Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 6/26/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 6/25/2024
High Priority
5
Intermediate
1
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. 00 ppm. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishmachine not capable to sanitize utensils. Warning
- 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...aioli with fresh garlic date marked 6/13 at reach in cooler . Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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...aioli with fresh garlic date marked 6/13 at reach in cooler . Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... cheese 44F, tuna 44 F , butter 45 F , herb butter 47F in two door middle reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue , chef discarded food . Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at kitchen, chef removed knife . Corrected On-Site Warning
Food safety inspection conducted on 6/25/2024 revealed 6 total violations (5 high priority, 1 intermediate, 0 basic).
Inspection on 5/15/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-15: House made Creama date marked 5/8, house made garlic butter date marked 5/8 in reach in cooler . Admin Complaint
- 01B-13-4:High Priority - - From initial inspection : 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...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . ...Food with mold-like growth. ...cheddar cheese, red curry butter in reach in cooler . Warning - From follow-up inspection 2024-05-15: Stop sale issue. House made Creama date marked 5/8, house made garlic butter date marked 5/8 in reach in cooler . Stop sale issue . Admin Complaint
Food safety inspection conducted on 5/15/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 5/14/2024
High Priority
6
Intermediate
5
Basic
0
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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....00 ppm. Warning
- 01B-07-4:High Priority - Food with mold-like growth. ...cheddar cheese, red curry butter in reach in cooler .See stop sale. Employee discarded food. **Corrective Action Taken** Warning
- 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...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning
- 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...miso butter date marked 4/24 , red curry butter 3/1 , pimento sauce 4/29 in reach in cooler . ...Food with mold-like growth. ...cheddar cheese, red curry butter in reach in cooler . 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....tuna 46F, herb butter 44F in flip top reach in cooler , miso butter 45F, salsa 45F, bruschetta 45F , cheese 46 F , guacamole with hummus 45F in reach in cooler , food was not prepped or portion today , food 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....tuna 46F, herb butter 44F in flip top reach in cooler , miso butter 45F, salsa 45F, bruschetta 45F , cheese 46 F , guacamole with hummus 45F in reach in cooler at kitchen, pimento sauce 44F in Avanto cooler at prep station . food was not prepped or portion today , some food being held more than 4 hours. Stop sale issue . Some food less than 4 hours . Employee discarded food. **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...ricotta cheese , bruschetta, cheese ball prep opened 4/5 days ago in reach in cooler . Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee removed. Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233..... only one employee provided food handler approximately 15-20 employees per Chef . Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....several bleach spray bottle. Employee labeled. Corrected On-Site Warning
Food safety inspection conducted on 5/14/2024 revealed 11 total violations (6 high priority, 5 intermediate, 0 basic).