DirtyFLRestaurant Inspection Data

CAFE NOIR

3000 STIRLING RD UNIT 112, HOLLYWOOD 33021

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10787428

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2025-02-26: Next unannounced **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2025-02-26: Next unannounced **Time Extended**

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10781931

  • 36-22-4:Basic - Floor area(s) covered with standing water. Warning
  • 08B-38-4:Basic - Food stored on floor. Cases of oil stored on floor in storage area. Operator moved to shelf Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 14-17-4:Basic - Ware storage shelves with rust that has pitted the surface. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pooled eggs stored above unwashed oranges in walk in cooler. Operator reorganized Corrected On-Site 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. 3 door stainless in storage area: crem brûlée (57F); raw shell egg ambient (58F); pooled eggs (61F); chocolate soufflé (59F); boba (61F); being held in unit overnight. Items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 2 door flip top side wall at sushi station: raw tuna (57F); raw salmon (59F); cut greens (62F); raw tuna (51F); cut tomatoes (54F); Krab salad (52F); cooked rice (53F); raw mahi (51F); unit unplugged. Items not prepared or portioned today. Unknown time out of temperature 2 door flip top front wall at sushi station: raw salmon (46F); raw tuna (47F); raw hamachi (47F). Items being held on top of pans above fill line overnight. Unknown time out of temperature Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door stainless in storage area: crem brûlée (57F); raw shell egg ambient (58F); pooled eggs (61F); chocolate soufflé (59F); boba (61F); being held in unit overnight. Items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 2 door flip top side wall at sushi station: raw tuna (57F); raw salmon (59F); cut greens (62F); raw tuna (51F); cut tomatoes (54F); Krab salad (52F); cooked rice (53F); raw mahi (51F); unit unplugged. Items not prepared or portioned today. Unknown time out of temperature 2 door flip top front wall at sushi station: raw salmon (46F); raw tuna (47F); raw hamachi (47F). Items being held on top of pans above fill line overnight. Unknown time out of temperature See Stop Sale Warning
  • 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. Repeat Violation Warning

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10781066

  • 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-02-25: Next unannounced **Time Extended**

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8728420

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed Corrected On-Site Warning
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed in walk in cooler Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at far left cook line flip top Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths sanitizer tested at 0ppm chlorine, operator switched with quat and retested at 400ppm Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm chlorine. Tested for temperature at less than 160F. Operator called for service and set up triple sink at 400ppm quaternary **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored above onions on cook line, raw salmon stored above cooked potatoes at sushi line. Operator reorganized Corrected On-Site 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice from last night being held at sushi station over night. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice from last night being held at sushi station over night. See stop sale. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar Warning
  • 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/ CFM arrived at time of inspection Corrected On-Site Warning
  • 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. Warning

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8879638

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8874384

  • 08B-38-4:Basic - Gallons of oil stored on floor in kitchen. Manager elevated. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site
  • 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 touched personal phone and proceeded to grab a clean plate to serve a guest without removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pizza Station across from oven- ; Shredded Cheese (55F - Cold Holding); Marinara sauce (54F - Cold Holding 2) Flip Top- ; Feta Cheese (57F - Cold Holding); Cut Lettuce (59F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. Corrected On-Site

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.