DONNA'S REST & COCKTAIL LOUNGE
5434 North University Drive
Florida, 33351
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/22/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food at prep table with no hair restraint
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor by stove **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open cup with straw and orange liquid inside, found in cooler. Operator removed **Corrected On-Site**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) single door cooler; raw chicken (46F at 0900am to 47F at 0938am - Ambient Cooling since 0700am). Per operator foods portioned and prepared today, in unit less than 4hrs. Operator moved raw chicken to reach in freezer for quick chill. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine chemical Test Strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser at hand wash sink in kitchen. Operator provided paper towels **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 10/22/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen: reach in cooler: **Repeat Violation** - From follow-up inspection 2024-07-16: Observed same **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Some broken tiles in kitchen observed by stove. - From follow-up inspection 2024-07-16: Observed same **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1-steam table (right) lobby : Plantain 124 F , fish fritters 112 F. Per operator in unit less than 4 hours. Observed water level low and food stored in shallow containers. Operator reheated foods to 166F. Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-16: 1-steam table (right) lobby : Plantain (161F - Hot Holding); fish fritters (90F - Hot Holding) 2 kitchen Hot box: Cooked fish (150F - Hot Holding) **Admin Complaint**
- 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 1) walk in cooler thermometer - From follow-up inspection 2024-07-16: Observed same **Time Extended**
Food safety inspection conducted on 7/16/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 7/15/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at prep table in kitchen. Operator removed. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing area. Operator inverted containers to dry. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Kitchen: reach in cooler: **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Some broken tiles in kitchen observed by stove.
- 08B-38-4:Basic - Food stored on floor at walk in cooler. Observed boxes of plantains. Per operator food just delivered.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a container of utensils at kitchen prep. Table at 84F. Operator discarded water. Prepared new and placed in stove. **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1- at hot box in kitchen.
- 29-11-4:Basic - Water leaking from pipe under triple sink,
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 towels in kitchen.
- 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. 1-Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale. 2-Front counter: coleslaw 50F, mashed potatoes 51F (cold holding) - foods not prepared today. Per manager foods prepared over 4 hours. Observed triple panned.see stop sale. 3- Walk in cooler: Pig tail 54F, salt fish 50F (ambient cooling overnight), cooling covered in deep container. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: coleslaw 50F, mashed potatoes 51F (cold holding) - foods not prepared today. Per manager foods prepared over 4 hours. Observed triple panned.see stop sale. **Repeat Violation** **Admin Complaint**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: Pig tail 54F, salt fish 50F (ambient cooling overnight), cooling covered in deep container. See stop sale. **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. 1-steam table (right) lobby : Plantain 124 F , fish fritters 112 F. Per operator in unit less than 4 hours. Observed water level low and food stored in shallow containers. Operator reheated foods to 166F. Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 1) walk in cooler thermometer
- 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. Reviewed information with operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1- at dishwashing area. 2- at hand wash sink in kitchen 3- women's bathroom Operator replaced. **Corrected On-Site**
Food safety inspection conducted on 7/15/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).