CVI.CHE 105 DADELAND
7535 SW 88 ST #500
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
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 clean pots stored not inverted in dish area.
- 08B-38-4:Basic - Food stored on floor. Observed containers of oil stored on floor in kitchen on cook line Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with slow drain in kitchen area. Operator removed paper stuck inside drain. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at bar area. Operator properly placed bucket. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken inside reach in cooler across from grill. Operator relocated products. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed grill brush stored inside hand sink in kitchen. Operator removed brush. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in bar, operator provided paper towels. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/16/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 2/25/2025
High Priority
5
Intermediate
4
Basic
6
Total
15
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed raw pork, oysters, lobster stored on the floor in walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles in kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board across from fryer in kitchen area. Operator removed wiping cloth. Corrected On-Site Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service containers stored on wait cart at terrace area.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary +500ppm). Operator discarded solution. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled across from hand washing sink in kitchen area.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed homemade pesto sauce (50F - Cooling) in walk in cooler. As per operator since yesterday 02/24.
- 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 stored over tempura mix inside walk in cooler. Operator properly arranged. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade pesto sauce (50F - Cooling) in walk in cooler. As per operator since yesterday 02/24.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail (48F - Cold Holding) at appetizer station, as per operator for approximately 2 hrs. Operator placed inside cooler for rapid cooling. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink across from cook line. Operator provided paper towels. Corrected On-Site Repeat Violation
- 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. Observed no written plan for sushi rice. Operator filled out form during inspection. Corrected On-Site
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher Bar Area (Temperature 130F). Advised operator to not use equip until properly maintained.
Food safety inspection conducted on 2/25/2025 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).
Inspection on 5/20/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna bearing the label inside of vacuum packaging at sushi station. And raw mahi mahi inside of vacuum packaged bearing the label at walk-in cooler. Operator opened the individual packages. Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at prep table. Operator removed the to. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching the cooked potatoes with bare hands. Operator was informed that ready to eat food can not be touched with bare hands. **Corrective Action Taken**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm) . Operator added quaternary solution to get 200 ppm. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut onions at walk-in cooler. Operator relocated the products. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55 F - Cold Holding); cooked fish mix (49 F - Cold Holding) at reach in cooler cook line. As per operator for less than 30 minutes. And shrimp tempura (47 F - Cold Holding) at preparation area. As per operator for less than one hour. Operator moved the products to the walk in cooler for rapid cooling and put more ice to the ice bath. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by containers with limes at bar area. Operator removed the container. **Corrective Action Taken**
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dishwasher machine at 195°F. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen area and bar area. Operator provided the paper towels at preparation area. **Corrective Action Taken**
Food safety inspection conducted on 5/20/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 2/29/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
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.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish inside of vacuum package at reach in cooler cook line. Operator open the individual packages. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler at 54°F Ceviche station.
- 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor under preparation table kitchen area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. One located at cook line. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100 ppm). Operator changed the sanitizer solution. Final concentration 300 ppm. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked beef. Operator relocated the products. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus (54 F - Cold Holding) at reach in cooler ceviche station. As per operator for less than one hour. And shrimp tempura (57 F - Cold Holding) at cook line. As per operator for less than one hour. Operator put the product under ice bath for rapid cooling. Operator moved the product to another reach in cooler for rapid cooling. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink.
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195 F) second dishwasher machine.
- 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. Written procedures was provided. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 2/29/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 9/20/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table. Warning - From follow-up inspection 2023-09-20: Observed water leaking from faucet preparation sink located in front of preparation table. Warning **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. Warning - From follow-up inspection 2023-09-20: Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. **Warning **Time Extended**
- 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88 F at preparation sink. Warning - From follow-up inspection 2023-09-20: Observed utensil inside of water at 128 F at preparation sink. **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-20: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Time Extended**
Food safety inspection conducted on 9/20/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 9/19/2023
High Priority
9
Intermediate
2
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored no inverted at shelf next to dishwasher machine. Operator inverted the pans. Corrected On-Site Warning
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans and pots stored on floor under dishwasher machine area. Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between shelf and wall over preparation sink. Operator moved the knives to the dishwasher area. **Corrective Action Taken** Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the calamari at reach in cooler. Operator removed the handle. Corrected On-Site Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table. Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary < 100 ppm) at sushi station. 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. Observed risotto (12:05 pm) (94 F - Cooling); risotto (2:00 pm) (82 F - Cooling) at kitchen area. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed risotto (12:05 pm) (94 F - Cooling); risotto (2:00 pm) (82 F - Cooling) at kitchen area. 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. At bar area. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. One of the dishwashers machine. Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88° F at preparation sink. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cut onions at reach in cooler drawers preparation area. And raw beef over vegetables at reach in cooler. Operator relocated the products. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi station: Salmon (58 F - Cold Holding); Tuna (61 F - Cold Holding); scallops (54 F - Cold Holding); mahi-mahi (54 F - Cold Holding); Salmon (55 F - Cold Holding); Tuna (51 F - Cold Holding); Hamachi (52 F - Cold Holding); mashed potatoes (49 F - Cold Holding); salmon tartare (60 F - Cold Holding); boiled eggs (50 F - Cold Holding) at reach in cooler. Operator added ice to the products for rapid cooling. **Corrective Action Taken** 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. Observed cooked chicken (120 F - Hot Holding) at grill. As per operator for less than one hour. Operator moved the product to be reheating. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to containers and dishes at preparation table front counter. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residual on hand wash sink dishwasher area. And a dish inside of hand wash sink at pantry area. The hand wash sinks were cleaned. Corrected On-Site 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. Written procedures was provided. **Corrective Action Taken** Warning
Food safety inspection conducted on 9/19/2023 revealed 18 total violations (9 high priority, 2 intermediate, 7 basic).