DirtyFLRestaurant Inspection Data

CAFE NOIR

3000 STIRLING RD UNIT 112, HOLLYWOOD 33021

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8642559

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45F. Prepped area: raw shell eggs (70F). food item not in temperature control. Per manager in unit more than 4 hours on counter at no temperature control. Per operator Food not prepared or portioned today. See stop sale. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on gloves without washing hand then proceeded to touch pants with gloves on, employee left cookline. Employee returned to cook line and proceed to grab a container of cooked salmon without changing gloves or washing hand. Instructed employee on proper gloves and hand washing procedures. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prepped area: raw shell eggs (70F). food item not in temperature control. Per manager in unit more than 4 hours on counter at no temperature control. Per operator Food not prepared or portioned today. See stop sale. **Corrective Action Taken**
  • 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. Provided vomit and diarrhea form to operator. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink by triple sink. Operator replaced. Corrected On-Site

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8350360

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense sauce in walk-in cooler
  • 08B-38-4:Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed various containers with food items stored on walk in cooler and freezer floor.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored in salt and sugar containers.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed plumbing system at handwash sink in kitchen in disrepairs.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled surface and then engaged in food preparation without changing gloves. After educate employee, he then changed gloves and wash hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs cold held at 44F in flip top cooler. Per operator, eggs transfer from walk in cooler to flip top cooler 1 hour prior to the inspection. Operator placed ice pack on eggs for quick chill. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed Esther in charge.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at front line used as dump sink, evidence by waste food particles found inside. Operator cleaned and sanitized. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Found at 44F.