C4EATS
2003 HARRISON STREET, HOLLYWOOD 33020
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 5/29/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler. Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing at handwashing sink in kitchen. Provided hand washing sign to operator. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top cooler sides walls soiled with food debris. 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. Flip top: cut tomatoes (47F - Cold Holding); shredded cheese (50F); vegan(soy based burger patties) (46F); vegan ( soy based chicken patties) (60F - Cold Holding) In unit over 4 hours. Observed foods held at temperatures greater than 41F overnight. Per operator, foods not prepared or portioned today. See stop sale. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: cut tomatoes (47F - Cold Holding); shredded cheese (50F); vegan(soy based burger patties) (46F); vegan ( soy based chicken patties) (60F - Cold Holding) In unit over 4 hours. Observed foods held at temperatures greater than 41F overnight. Per operator, foods not prepared or portioned today. See stop sale. Repeat Violation Admin Complaint
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Reviewed with operator and provided vomit form. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Review with operator and provided big 6 form. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. 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. No employee training provided for employees less than 60 days. Provided Employment Training Agreement to operator for employees less than 60 days. Warning
Food safety inspection conducted on 5/29/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor area under back storage shelf, cook line, and triple sink have dirt buildup. Warning - From follow-up inspection 2024-03-29: Observed at callback inspection same. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles damaged around back door steps Warning - From follow-up inspection 2024-03-29: Observed at callback inspection same. **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink at back of kitchen not fully secured to wall. Warning - From follow-up inspection 2024-03-29: Observed at callback inspection same. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area above mop sink has mold like buildup. Warning - From follow-up inspection 2024-03-29: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 3/28/2024
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good/proper repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Fliptop cooler unit not adjusted properly to maintain temperature at 41F. Manager adjusted and unit began cooling from original temperature. **Corrective Action Taken** Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch and bracelet. Employee removed. Corrected On-Site Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor area under back storage shelf, cook line, and triple sink have dirt buildup. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles damaged around back door steps Warning
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink at back of kitchen not fully secured to wall. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled cloth on cutting board at fliptop unit. Employee removed cloth. Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area above mop sink has mold like buildup. Warning
- 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. In kitchen fliptop lower cooler, cooked mushroom fritters (60F - Cooling). Per employee prepared day before and in unit overnight. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In fliptop unit in kitchen, vegan (soy based) shrimp (58F - Cold Holding); vegan (soy based) fish (60F - Cold Holding); chickpea salad (57F - Cold Holding) LOWER - vegan liquid eggs (57F - Cold Holding). Per employee items not portioned or prepared today. 2) In kitchen fliptop lower cooler, cooked mushroom fritters (60F - Cooling). Per employee prepared day before and in unit overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit in kitchen, vegan (soy based) shrimp (58F - Cold Holding); vegan (soy based) fish (60F - Cold Holding); chickpea salad (57F - Cold Holding) LOWER - vegan liquid eggs (57F - Cold Holding). Per employee items not portioned or prepared today. See stop sale. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at mop sink missing vacuum breaker. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees at counter and kitchen hired less than 60 days have not received and signed bulletin. Bulletin printed and signed during inspection. Corrected On-Site Warning
Food safety inspection conducted on 3/28/2024 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).