107 STEAK & BAR
3285 NW 107 AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed boxes of frozen squid stored in the Walk-on freezer floor
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed double oven interior soiled at cook line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket re-tested at 400ppm.
- 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. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over freshly squeezed orange juice, staff relocated the juice to another cooler. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steel scrub and towels stored inside handwashing sink by ovens at cook line.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink by coffee station and not hot water available, instructed staff to wash hand in another handwashing sink. **Corrective Action Taken**
Food safety inspection conducted on 3/4/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
5
Basic
2
Total
9
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles, AC vents and Return all throughout kitchen preparation area and ware washing area as well.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 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. Observed chlorine dishwasher sanitizer machine at bar area at 0ppm. Manager change chlorine solution, retest machine at 100 ppm. Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed strawberries at walking cooler. Staff moved the raw shell eggs to bottom rack Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicing machine with accumulated old food residue on blade and other parts at kitchen preparation table.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice buckets stored inside handwashing sink bar area. Manager moved buckets to prep sink. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed shirt manager and not proof of food manager certificate.
- 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/ Observed more than four employees engaged in food handling/preparation and not food manager present.
- 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 11/18/2024 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).
Inspection on 6/14/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area. Warning - From follow-up inspection 2024-05-31: Observed cutting board surface still with cutting marks. **Time Extended** - From follow-up inspection 2024-06-14: Observed at prep table kitchen area. **Time Extended**
Food safety inspection conducted on 6/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/31/2024
High Priority
1
Intermediate
2
Basic
1
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. Observed at prep table kitchen area. Warning - From follow-up inspection 2024-05-31: Observed cutting board surface still with cutting marks. **Time Extended**
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon in the way customers ask for. Warning - From follow-up inspection 2024-05-31: As per GM and Chef the salmon will be fully cooked until obtain the parasite letter.
- 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed 3 ambient thermometers not working properly. Warning - From follow-up inspection 2024-05-31: Operator ordered five new thermometers . **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible/ not operational for employee use at all times. Observed one hand sink at the bar completely disconnected. Warning - From follow-up inspection 2024-05-31: Observed HWS not operational. **Time Extended**
Food safety inspection conducted on 5/31/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 5/30/2024
High Priority
5
Intermediate
8
Basic
9
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement. Staff washed the can opener. Corrected On-Site Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area. Warning
- 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 employee bag by coffee machine station bar area. Employee removed it. Corrected On-Site Warning
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area. Employee removed the bucket off the floor. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS bar area next to dishwasher. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at storage rack by kitchen entrance hall. Employee removed label Corrected On-Site Warning
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped straws at bar counter top. Employee moved the straws to behind the counter. Corrected On-Site Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed in kitchen area. Employee refill container with 200 ppm. Corrected On-Site Warning
- 14-33-4:Basic - walk-in cooler shelves with rust that has pitted the surface. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Missing chlorine sanitizer at the bar dishwasher. Employee restocked the sanitizer, but still the machine is not working properly.. Warning
- 22-35-5:High Priority - Food preparation table has soil/old food residue. Observed at kitchen area by pre line. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside dishmachine at the bar with chlorine sanitizer 0 ppm. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon in the way customers ask for. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fish (45 F - Cold Holding); shrimp (46 F - Cold Holding); salmon (46 F - Cold Holding) inside reach in cooler ( as per employee for less than 4 hrs) . Employee place ice underneath. **Corrective Action Taken** Warning
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed 3 ambient thermometers not working properly. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible/ not operational for employee use at all times. Observed one hand sink at the bar completely disconnected. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand sink used as a dump sink. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS bar area next to dishwasher. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP machine inside kitchen area, chef state is use to pack meat products. Machine was packed and moved to the storage. As per chef, the ROP machine will not be used unless HACCP procedure be approved by the Division. **Corrective Action Taken** Warning
- 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 rice not marked in kitchen prep table RIC. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar area. Employee labels it. Corrected On-Site Warning
Food safety inspection conducted on 5/30/2024 revealed 22 total violations (5 high priority, 8 intermediate, 9 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots under prep table inside kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside Walk in freezer. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled black microwave interior on shelf inside kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers by soda machine. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking at hand wash sink by Walk in cooler inside kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container on shelf inside kitchen. Operator labeled container. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil can opener blade. Repeat Violation
Food safety inspection conducted on 1/22/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).