PATINELLA'S CHICKEN GRILL
6810 PLANTATION SHOPPES DR UNIT 11
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and bags in cabinets under front line next to single service to go items.
- 14-11-5:Basic - Equipment in poor repair. Ripped gaskets right side reach-in cooler cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all coolers, freezers soiled.
- 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Operator has a temporary hook set up to hang hose, hose stretched long eliminating air gap. Operator adjusted hook to restore air gap, operator states they are working on permanent fix to provide 1 inch air gap at triple sink. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 12/18/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator is not properly date marking housemade tzatziki, per operator made two days ago. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
Food safety inspection conducted on 8/30/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed chlorine with no of approval for food contact surfaces. Approved quaternary sanitizer is available, operator states they will discontinue use of chlorine for food-contact surfaces. **Corrective Action Taken** **Warning**
- 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee cutting lamb and beef gyro then transfer to hot holding steam well, lamb and beef gyro (136F - Cooking), no secondary cooking step. Operator returned meat to grill and cooked to 175F. **Corrected On-Site** **Warning**
- 29-45-4:High Priority - Hose attached to faucet at three-compartment sink eliminating required air gap. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side reach-in cooler top: sour cream (47F - Cold Holding); housemade tzatziki (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding); feta (47F - Cold Holding); cut tomatoes in greens (46F - Cold Holding) for 90 minutes per operator. **Repeat Violation** **Admin Complaint**
- 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. Operator is not properly date marking housemade tzatziki, per operator made two days ago. **Warning**
Food safety inspection conducted on 8/28/2024 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).