DirtyFLRestaurant Inspection Data

LEVEL SEVEN

With 8 inspections documented, LEVEL SEVEN maintains a 2.6/5 food safety rating in HALLANDALE BEACH. Recent inspections show improving food safety practices.

1830 South Ocean Drive
Florida, 33009
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10934967

  • N/A:No Violations Were Observed

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10798732

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- **Time Extended** - From follow-up inspection 2025-03-13: Same- **Time Extended** - From follow-up inspection 2025-05-08: Next unannounced

Inspection Date: 3/13/2025

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- **Time Extended** - From follow-up inspection 2025-03-13: Same- **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator. - From follow-up inspection 2025-03-07: Same **Time Extended** - From follow-up inspection 2025-03-13: Same- **Time Extended**

Inspection Date: 3/7/2025

  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reached 99F. Instructed operator not to use until repair is completed. - From follow-up inspection 2025-03-07: Same- **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator. - From follow-up inspection 2025-03-07: Same **Time Extended**

Inspection Date: 3/6/2025

  • 24-07-4:Basic - Cleaned and sanitized utensils not properly stored. Employee inverted during inspection. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in lower reach in cooler across from stove. Employee removed during inspection. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table. Employee removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal phone and keys stored on top shelf next to clean plate above prep table in kitchen. Employee removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Sign provided to operator.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP Chicken dated / No time marked Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen. Manager stored to dry. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to reached for a clean plate to store customer's cooked food without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Fruit salad in glass reach in cooler at entrance of kitchen.
  • 35A-02-7:High Priority - Live, small flying insects found 1) 3 Small flying insects in dry storage room away from kitchen. 2) 2 small flying insects next to this mop bucket in secondary dry storage room away from kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw beef stored above bags of fries in Beverage Air reach in freezer. Manager inverted. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon stored above container of cooked Chicken in lower reach in cooler next to wall in kitchen. Cook inverted. Corrected On-Site
  • 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. Glass Reach in cooler at entrance of kitchen-; Feta Cheese (47F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Tuna Salad (45F - Cold Holding); Coleslaw (46F - Cold Holding); Heavy Cream (47F). per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass Reach in cooler at entrance of kitchen-; Feta Cheese (47F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Tuna Salad (45F - Cold Holding); Coleslaw (Fries 46F - Cold Holding); Heavy Cream (47F). per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale. 2) Flip top against wall in kitchen. Cooked Chicken wings (48F- Cold Holding) (46F - Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Cooked removed top bag and stored in another pan. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Black hose stored in handwashing sink at entrance of kitchen. Cook removed. Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reached 99F. Instructed operator not to use until repair is completed.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator.

Inspection Date: 11/6/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in Beverage Air Reach in still in package. Manager removed during inspection. Corrected On-Site
  • 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 personal phone stored in container with clean lids and spoons. Employee removed. Corrected On-Site
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken, Cooked Seafood per operator used within 48 hours not date marked or time marked. Manager date marked and time marked during inspection.
  • 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. Beverage Air Reach in Cooler- ; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stored personal phone in pocket and proceeded to fold pizza boxes to store pizza without first washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site
  • 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. 1) Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler- ; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See Stop Sale. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener soiled and rusted. Employee cleaned during inspection. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8535045

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken stored above plastic bag of pepperoni and bag of raw lobster in storage room chest freezer. Manager inverted. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Feta cheese (44F - Cold Holding); Raw Burgers (44F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed unit leaking water. Manager moved to reach in cooler to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked breaded Chicken (98-108F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager discarded voluntarily. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Baskets and spray bottles stored in handwashing sink in kitchen. Manager removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink entrance of kitchen. Manager replaced during inspection.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. +3.

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8384613

  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Cook removed. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated dust. Wall entrance of kitchen.
  • 02D-01-5:Basic - Working containers of oil removed from original container not identified by common name. Cook labeled squeeze bottle of oil during inspection. Corrected On-Site
  • 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. Reach in next to ice Machine- ; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled entrance of kitchen.
  • 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. Cooked wings prepared more than 24 hours not date marked. Manager date marked 10-22. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bartender labeled cleaner bottle during inspection. Corrected On-Site