DONNA'S RESTAURANT
North Pine Island Road
Florida, 33322
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 8/5/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on food preparation table.
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of bbq sauce and jerk sauce stored on walk-in floor.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed true #4 Reach-in cooler interior/shelves have accumulation of soil residues.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on food prep table.
- 02D-01-5:Basic - Working containers of food salt removed from original container not identified by common name.
- 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 spicy beef patties (115-123F - Hot Holding); beef patties (127-138F - Hot Holding) per manager held out of temperature less than two hours. Manager placed in oven to reheat to 165F. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.next to three compartment sink. In men's bathroom.Employee replaced Corrected On-Site
Food safety inspection conducted on 8/5/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 3/22/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored next to seasoning. Employee removed cell phone. Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink set up in the order; wash, sanitize, rinse. Inspector educated operator about the correct set up order. Employee set up 3 compartment sink in correct order. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tong stored in standing water at 83F. Employee discarded water and changed tong. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to cook line. Employee removed and placed in to washed. Corrected On-Site Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 10ppm. Corrected to 50ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed fried chicken stored next to ready to eat chicken. Manager voluntarily discarded fried chicken. 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 Patty hot box; patties (113-137F - Hot Holding). Employee placed Pattie's to be reheated. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
Food safety inspection conducted on 3/22/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 8/31/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink outside. Warning - From follow-up inspection 2023-08-31: Observed same. **Time Extended**
Food safety inspection conducted on 8/31/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/30/2023
High Priority
6
Intermediate
6
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler. Warning
- 08B-38-4:Basic - Food stored on floor. Observed fish on the floor in the walk in cooler. Operator moved to shelf. Corrected On-Site Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils observed in water 82°, operator dumped water, will store utensils dry. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Observed food debris on shelving in flour cabinet, 2. Gaskets at the walk-in cooler door Warning
- 21-12-4:Basic - One Wet wiping cloth not stored in sanitizing solution between uses at the raw chicken prep table. Operator placed In solution. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler in the hallway. Warning
- 21-04-4:Basic - Two In-use wet wiping cloth/towel used under cutting board at the salad prep counter. Operator removed. Corrected On-Site Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at the front counter by the hand sink. Sanitizer Bucket (Chlorine 0ppm) . Operator remade sanitizer now 50ppm. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed an unlabeled container of sugar. Operator labeled. Corrected On-Site Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Peas 76° at 10:30a to 71° at 1:00pm heated cooling at 9am, in the walk in cooler. Observed in unit in disrepair, food stored in deep container. See stop sale. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. 14 oz butter beans stored on the shelf above salad prep table. See stop sale. 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. In the walk-in cooler observed, oxtail (55F-Cold Holding); curry goat (55F-Cold Holding); brown stew (56F-Cold Holding); kidney (55F- Cold Holding); liver (56F- Cold Holdingl), per operator in cooler overnight, not portioned or prepared today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Peas 76° at 10:30a to 71° at 1:00pm heated cooling at 9am, in the walk in cooler. Observed in unit in disrepair, food stored in deep container. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler observed, oxtail (55F-Cold Holding); curry goat (55F-Cold Holding); brown stew (56F-Cold Holding); kidney (55F- Cold Holding); liver (56F- Cold Holdingl), per operator in cooler overnight, not portioned or prepared today. See stop sale. Warning
- 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.Observed patty (127F- Hot Holding); fritter (122F-Hot Holding) at the front counter hot box, in unit less than 4 hours. Observed lower level on unit not set to highest setting. Operator will reheat to 165. 2. Observed cabbage (99F-Hot holding); brown stew (125F-Hot holding); curry (125F- Hot holding), at the hot box by the hand wash sink, held in unit less than four hours. Observed unit off. Operator instructed to reheat foods to 165°. **Corrective Action Taken** Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink outside. Warning
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. New hire less than 60 days, no employee agreement observed. Provided poster and reviewed. **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Garlic oil mix at salad prep station, per operator opened more than 24 hours. Operator date marked. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area cutting boards. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for chlorine. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or soap or mechanical hand drying device provided at handwash sink. Observed at Hand wash sink at the front counter. Corrected On-Site Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Food safety inspection conducted on 8/30/2023 revealed 22 total violations (6 high priority, 6 intermediate, 10 basic).
Inspection on 7/14/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit available, business using chlorine for sanitation. Repeat Violation Warning - From follow-up inspection 2023-07-14: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit available, business using chlorine for sanitation. Repeat Violation Warning **Time Extended**
Food safety inspection conducted on 7/14/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/14/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2023-07-14: Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Warning **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2023-07-14: Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning **Time Extended**
Food safety inspection conducted on 7/14/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/14/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Container of raw pork stored on floor in walk in cooler. Item was stop sale for temperature abuse. Corrected On-Site Repeat Violation Warning
- 22-08-4:Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw pork. Items were Stop sold for temperature abuse. 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. Walk in cooler - cooked fish (58-60F); raw chicken (55-60F); raw pork (55-57F). Per operator items were held in unit overnight. No items pooled, prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked fish (58-60F); raw chicken (55-60F); raw pork (55-57F). Per operator items were held in unit overnight. No items pooled, prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning
Food safety inspection conducted on 7/14/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).