PERFECT FIT CUISINE
2150 W 76 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/24/2025
High Priority
2
Intermediate
2
Basic
8
Total
12
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee beverage containers stored on the prep sink at cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed upright 2 door reach in cooler at cook line has gasket in disrepair.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink located at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler exterior soiled. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues, located next to the prep table at cook line. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the hand wash sink, prep table at cook line. **Repeat Violation**
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the steam table grilled broccoli (85F - Hot Holding); fried plantains (90 F - Hot Holding), as per employee out of temperature less than 2 hours. Employee started reheating food. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel available at hand wash sink located at cook line.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed sign and posted it on site. **Corrected On-Site**
Food safety inspection conducted on 1/24/2025 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 11/14/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Inspection Details:
- 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. Observed raw salmon in Commercially processed reduced oxygen packaged thawing since the day before in the under counter cooler located next to the flat grill at cook line. Manager discarded fish on site. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water bottle stored on the prep table located at cook line.
- 10-20-4:Basic - In-use spatulas stored on oven door handle between uses at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled, cooler located next to the prep table at cook line. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, cooler located next to the prep table at cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind the prep table next to the hand wash sink at kitchen soiled with old food stains. **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 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. Observed grilled chicken with date marked past 7 days, cook stated that she got confused the days but the grilled chicken was done the day before. Manager updated day marked on the container on site. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon in Commercially processed reduced oxygen packaged thawing since the day before in the under counter cooler located next to the flat grill at cook line. Manager discarded fish on site.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table cooked broccoli (117F - Hot Holding), as per operator less than 1 hour. Employee reheating food.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to correctly answer the cold holding temperature. Coached manager on food code basic food temperatures. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for employee Lourdes Orizondo expired on 06/26/2023.
Food safety inspection conducted on 11/14/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).