DirtyFLRestaurant Inspection Data

DYNAMIC CUISINES

With 4 documented inspections, DYNAMIC CUISINES in MIRAMAR has achieved a 3.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1y 4mo ago · 4 reports on file

6022 SW 23 ST

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 4 health inspection reports

All Inspection Reports

11/6/2024· 1y 4mo ago

Visit ID: 8714273

Met Inspection Standards

1 basic

  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.

8/28/2024· 1y 6mo ago

Visit ID: 8868230

Met Inspection Standards

1 int, 2 basic

  • 08B-38-4:Basic - Case of oil stored on floor in kitchen. Manager elevated during inspection. Corrected On-Site
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Employee provided during inspection.

5/14/2024· 1y 10mo ago

Visit ID: 8523301

Met Inspection Standards

2 high, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in cooler.
  • 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. Premium- ; Cream cheese (45-50F - Cold Holding); Milk (47F - Cold Holding) Per operator food items in unit overnight. Items not prepared or portioned today. Observed ice buildup in unit. See stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium- ; Cream cheese (45-50F - Cold Holding); Milk (47F - Cold Holding) Per operator food items in unit overnight. Items not prepared or portioned today. Observed ice buildup in unit. See stop Sale.

10/11/2023· 2y 5mo ago

Visit ID: 8335948

Met Inspection Standards

1 int, 4 basic

  • 36-34-5:Basic - Ceiling vent soiled with accumulated grease, dust, or mold-like substance.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled with grease .
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer. And next to fryer soiled.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/