TERRAZAS AT HYDE
4111 South Ocean Drive
Florida, 33019
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains heavy cut marks Repeat Violation Warning - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between coolers operator removed Corrected On-Site Warning - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Raw beef in lip top,cooler not covered. Operator covered Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator removed cutting board Corrected On-Site Warning - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/10/2025
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains heavy cut marks Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Container of food stored on floor during preparation. Operator elevated Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between coolers operator removed Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Raw beef in lip top,cooler not covered. Operator covered Corrected On-Site Repeat Violation Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing under standing water. Operator placed item to be thawed in walk in cooler **Corrective Action Taken** Warning
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator changed solution to Chlorine Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. Operator inverted Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish in freezer. Operator inverted 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. Two door stainless; coleslaw (53F - Cold Holding); mash potatoes (52F - Cold Holding); bolognese sauce (52F - Cold Holding). Per operator items in unit overnight. See stop sale Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Left flip top cooler salsa (46-49F - Cold Holding) 2. Right flip top cooler; butter (47F - Cold Holding). Per operator items out of temperature from wall in cooler less than four hours. Operator placed items on ice to quick chill 3. Two door stainless; coleslaw (53F - Cold Holding); mash potatoes (52F - Cold Holding); bolognese sauce (52F - Cold Holding). Per operator items in unit overnight. See stop sale Repeat Violation Admin Complaint
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At 3:30 bolognese sauce 113F reheating to 113F at 4:00pm operator placed item on stove to Reheat to 165 **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator removed cutting board Corrected On-Site Warning
Food safety inspection conducted on 3/10/2025 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).
Inspection on 12/17/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on sandwich line behind front counter. Warning - From follow-up inspection 2024-12-17: Observed same **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer door falling off when opened behind front counter . Warning - From follow-up inspection 2024-12-17: Observed same **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top / reach in cooler opposite flat grill ; raw beef burgers (45F - Cold Holding); pico de gallo (46F - Cold Holding); American cheese (47F - Cold Holding). Foods held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. * corrected action taken * Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded . See stop sale Foods not prepared or portioned today. 2. Butter packets (58F ), cream cheese (60F ) held on wait station under no temperature control for food safety , foods held less than 4 hours ago . Operator placed inside reach in cooler to quick chill. * corrected action taken*. Warning - From follow-up inspection 2024-12-17: #1. Flip top cooler in cook line ; Cooked chicken 46F cold holding , cooked onions 50F cold holding , sliced cheese 52F cold holding. Foods pulled from walk in cooler less than 4 hours ago. Foods not prepared or portioned today. Operator placed foods on ice to quick chill. Admin Complaint **Corrective Action Taken**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-12-17: Observed same **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/16/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on sandwich line behind front counter. Warning
- 14-11-5:Basic - Equipment in poor repair. Chest freezer door falling off when opened behind front counter . Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris in ware washing area. Warning
- 33-34-4:Basic - Storage area room not maintained clean and organized. Warning
- 08B-12-5:Basic - Stored food not covered. Ice cream not covered behind front counter. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat block cheese inside 2 door cooler in kitchen. Operator moved raw salmon to another cooler and stored correctly. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded . See stop sale Foods not prepared or portioned today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top / reach in cooler opposite flat grill ; raw beef burgers (45F - Cold Holding); pico de gallo (46F - Cold Holding); American cheese (47F - Cold Holding). Foods held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. * corrected action taken * Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded . See stop sale Foods not prepared or portioned today. 2. Butter packets (58F ), cream cheese (60F ) held on wait station under no temperature control for food safety , foods held less than 4 hours ago . Operator placed inside reach in cooler to quick chill. * corrected action taken*. Warning
- 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm in kitchen. Operator remade to 100ppm chlorine. Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink,in kitchen. Operator provided Corrected On-Site Warning
Food safety inspection conducted on 12/16/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside right side of ice machine accumulation of black/green mold-like substance
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in Chimichurri in flip top cooler. Operator removed. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use on cook line .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler flip top cooler on cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over Rte sauce in True 2 door cooler on cook line. Operator placed on lower shelf. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over tuna and calamari in walk-in cooler. Operator placed chicken on lower shelf Corrected 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. Observed short rib sauce (121F - Hot Holding) held out of temperature less than one hours. Operator reheated **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed pots and pans stored in front of hand washing sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in hand washing sink.
- 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/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 4/30/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 8/14/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old date mark tags on plastic quart containers on rack by dish machine.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in right fliptop lower cooler.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Employee using soiled dry cloth at cookline to wipe down cutting board.
- 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 on cook line cracked raw shell eggs and continued cooking and preparing other items without changing gloves and washing hands.
- 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. Bulletin provided to be posted. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 8/14/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).