DirtyFLRestaurant Inspection Data

LITTLE MOIR'S HIBISCUS STREATERY

326 Hibiscus Street
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2025

Inspection #: 3618093

Inspection Date: 7/17/2025

Inspection #: 3618093

Inspection Date: 2/14/2025

Inspection #: Visit ID: 10779498

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F - Cold Holding); main walk in: ribs (48F - Cold Holding); meatloaf (48F - Cold Holding); brisket (49F - Cold Holding); flip top left of fryer: chicken wings (45F - Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-14: Walk in cooler: Brisket 48F cold holding ; cooked onions 49F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down product or move to freezer. Admin Complaint

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10776427

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over fully cooked pork belly at reach in cooler next to flat top. Operator stored properly. Corrected On-Site
  • 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. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F - Cold Holding); main walk in: ribs (48F - Cold Holding); meatloaf (48F - Cold Holding); brisket (49F - Cold Holding); flip top left of fryer: chicken wings (45F - Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers. Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with date of last order sold. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and black mold like substance. Operator removed to wash and sanitize. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf made 2/10 not date marked at catering cooler.

Inspection Date: 12/12/2024

Inspection #: Visit ID: 10740624

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold. Warning - From follow-up inspection 2024-12-12: Same. **Time Extended**

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8873317

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects flying around and landing on large wooden prep table in kitchen. Advised operator to remove flying insects from kitchen. Warning
  • 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 ground beef over raw pork belly at main walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of flat top: cooked beef (46F - Cold Holding); pooled whole eggs (49F - Cold Holding); cheese (47F - Cold Holding); flip top left of fryer: rock shrimp (45F - Cold Holding); pooled whole eggs (50F - Cold Holding); Caesar dressing (eggs) (56F - Cold Holding); ranch (egg) (56F - Cold Holding); walk in: brisket (46F - Cold Holding); cooked onions (44F - Cold Holding); cooked rice (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 3 hours. Operator added ice bags to all products. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (50F - Cooling) at 1:48; cooling since 11:00 - 50F at 2:18 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill. Repeat Violation Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash station across from fryer. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink across from fryer. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control Procedure emailed to operator. Warning

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8778842

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed fresh Clam and mussel at large flip top cooler on cook line with no tag present. Operator provided tags. Educated operator on proper shellfish tag procedures. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked pork at small flip top cooler on cook line, raw bacon over cooked crab at large flip top cook line. Operator stored all products properly. 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. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in squirt bottle: caramel sauce (78F - Hot Holding) Per operator, made today however unclear at what time product was made. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top left side cook line: raw chicken (47F - Cold Holding); cooked chicken wings (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator added ice bags to products. **Corrective Action Taken**
  • 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 counter in squirt bottle: caramel sauce (78F - Hot Holding) Per operator, made today however unclear at what time product was made. See stop sale.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: cheese sauce (93F - Cooling) at 11:08 since 10:15 - 91F at 11:50 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product on ice bath. **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. Not available at time of inspection. Recommended operator to purchase an irreversible registering thermometer.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw, diced tomato salsa made 8/24 no date mark at walk in cooler. Advised operator to date mark products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle with degreaser no label at dish area. Operator labeled properly. Corrected On-Site

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8446978

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense fruit salad in prep area. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw fish stored over/not properly separated from ready-to-eat pulled pork. Cook reversed. Corrected On-Site
  • 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8377529

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on food prep table by frying station Operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor- raw shell eggs in walk-in cooler Operator stored properly Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (40-60F - Cold Holding) in unit by handwash sink at cook line; cheese (40-60F - Cold Holding)in unit by flat top at cook like; Foods not prepared or portioned today; foods out of temperature for approximately 1 hour; foods overstocked; operator made smaller portions and moved foods to bottom part of cold holding unit; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (81F - Hot Holding);next to flat top at cook line; as per operator food out of temperature for approximately 1 hour; food moved to stove to be reheated to 165 F **Corrective Action Taken**
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.