DOUCE RESTAURANT AND LOUNGE
South State Road 7
Miramar, Florida, 33023
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/23/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Handle of flip top in cook line is missing.
- 29-11-4:Basic - Water leaking from faucet. Handwashing sink in kitchen. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Trays of raw beef meatballs stored above container of raw conch in reach in cooler under raw meat flip top in coke line. Chef inverted. Corrected On-Site
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 9/9/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense flour in dry storage area. Employee removed. Corrected On-Site
- 08B-38-4:Basic - Container of oil stored on floor in dry storage area. Employee elevated. Corrected On-Site Repeat Violation
- 33-15-4:Basic - Garbage can located outside lid open. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided.
- 29-20-5:Basic - Very slow draining water in handwash sink.
- 14-11-5:Basic - Walk in freezer foods not frozen solid.
- 29-11-4:Basic - Water leaking from faucet/handle. Hands washing sink in kitchen.
- 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. 1) Walk in freezer- Cooked Oxtails (58-60F - Cooling) 2) Walk in Cooler- Cooked Pork (48-50F - Cooling). Per cook food items in units overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimps stored above container of cooked Turkey in walk in Freezer. Cook inverted. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Walk in freezer- Cooked Oxtails (58-60F - Cooling) 2) Walk in Cooler- Cooked Pork (48-50F - Cooling). Per Cook food items in units overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution 225 ppm. Cook remade to 100ppm. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit.
Food safety inspection conducted on 9/9/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 2/5/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Case of water stored on floor in walk in. Employee elevated. Corrected On-Site
- 08B-12-5:Basic - Container of oxtails in walk in cooler not covered. Employee covered during inspection. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean containers on rack next to exit door. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Employee stored in sanitizer bucket. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit.
Food safety inspection conducted on 2/5/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 9/7/2023
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
- 12B-01-4:Basic - Employee eating while preparing food. Employee eating while marinating meat on prep table front of triple sink.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Repeat Violation
- 14-11-5:Basic - Gasket in Victory reach in torn and disrepair.
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers on shelves in ware washing area.
- 14-33-4:Basic - Shelf with rust that has pitted the surface. Shelf under prep table across from walk in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen conch stored in standing water in triple sink. PIC stored under running water. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall exit of kitchen and ware washing area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw chicken stored above container of cabbage in walk in cooler. 2) Container of raw fish and bag of raw beef stored above bags of mixed vegetables and cases of sweet plantains in walk in freezer. 3) Pan of raw of raw chicken stored behind pan of raw shrimp in meat flip top. Chef stored items correctly. 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. Victory flip top- ; Macaroni and cheese (48-50F - Cold Holding); Cooked chicken (49-50F - Cold Holding) Per chef food items in unit overnight. Items not portioned or prepared today. Observed gasket torn. See stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Victory flip top- ; Macaroni and cheese (48-50F - Cold Holding); Cooked chicken (49-50F - Cold Holding) Per chef food items in unit overnight. Items not portioned or prepared today. Observed gasket torn. See stop sale. Corrected On-Site Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/7/2023 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).