DirtyFLRestaurant Inspection Data

THEOS ESTIATORIO

East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10773616

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between equipment. Operator removed knife to be washed. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with utensils 71°F. Operator discarded water. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In prep kitchen, hotdogs thawing in standing water. Operator turned on running water over hotdogs. Corrected On-Site
  • 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. At coffee station, milk opened more than 24 hours not date marked. Operator date marked milk Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with two bottles.operator removed bottles. 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. In prep kitchen reach in freezer, frozen ready to eat foods bring stored not date marked with preparation date held mor than 24 hours. Discussed with operator that food must be labeled if being held frozen for more than 24 hours.

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8734911

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep kitchen. Employee moved to dining area. Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Containers of sauce stored under cookline hand sink paper towels. Operator removed items. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. Operator removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw fish. Operator stored all items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - countertop - butter (60F); fresh garlic in oil (60F). Per operator items placed out approximately 1/2 ago. Operator placed on Time as a Public Health Control. Emailed form to operator and reviewed. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cookline - cooked potatoes- reheating started at 3:15pm (110-118F - Reheating) at 4:15pm 111-116F. At this rate proper reheating will not occur. Operator moved item to oven to reheat. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in cookline hand sink. Operator removed. Corrected On-Site

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8621932

  • N/A:No Violations Were Observed

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8621978

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep room - raw chicken stored over ready to eat cooked lobster. Operator stored all items properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - triple low boy - raw lamb stored over ready to eat cooked lamb. Operator stored all items properly. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mediterranean sashimi and tuna tartare. Reviewed menu updating with operator. Asterisk needed on advisory. Operator began updating menus during inspection **Corrective Action Taken** Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Operator filled out during inspection. Corrected On-Site

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8356689

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 76F. Operator removed. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right - flip top - cheese (41-60F). Per operator item placed our 1/2 hour. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. Countertop - cookline - fresh garlic in oil (74F); butter (65F). Per operator items out for 1/2 hour. Operator placed on Time as a Public control. Provided operator TPHC form. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mediterranean sashimi and tuna tartare. Reviewed menu updating with operator. 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar area. Operator labeled. Corrected On-Site Warning