DirtyFLRestaurant Inspection Data

TOUCH OF CLASS

TOUCH OF CLASS located in N LAUDERDALE has undergone 5 health department inspections, achieving a 1.7/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 year ago · 5 reports on file

Southgate Boulevard
Florida, 33068
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

4/2/2025· 1y ago

Visit ID: 10770504

Follow-up Inspection Required

3 high

  • 01B-02-5:High Priority - - From initial inspection : 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. Observed: - red peas soup (58F - Cold Holding) in reach in freezer. - raw chicken tenders (46F - cold holding) in reach in cooler. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2025-04-02: 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. Observed: - raw chicken tenders (46F - cold holding) in reach in cooler. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - red peas soup (58F - Cold Holding) in reach in freezer. - raw chicken tenders (46F - cold holding) in reach in cooler. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2025-04-02: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - raw chicken tenders (46F - cold holding) in reach in cooler. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter hot box; fried chicken (119-140F - Hot Holding). Per operator, items have been out of temperature for approximately 20mins. Admin Complaint - From follow-up inspection 2025-04-02: Observed at front counter hot box; fried chicken (114-145F - Hot Holding). Per operator, items have been out of temperature for approximately 45mins. Admin Complaint

1/31/2025· 1y 2mo ago

Visit ID: 8846070

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tong handle not stored above steamed vegetables in flip top cooler in kitchen. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat bammy stored with unwashed vegetables in flip top cooler in kitchen. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed an accumulation of grease on wall and pipes next to deep frier in kitchen. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in none food grade bags in reach in freezer. 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. Observed: - red peas soup (58F - Cold Holding) in reach in freezer. - raw chicken tenders (46F - cold holding) in reach in cooler. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - red peas soup (58F - Cold Holding) in reach in freezer. - raw chicken tenders (46F - cold holding) in reach in cooler. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. 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. Observed at front counter hot box; fried chicken (119-140F - Hot Holding). Per operator, items have been out of temperature for approximately 20mins. Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sinks used to hold roses (front counter) and plastic pans (kitchen). PIC removed items. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training Deserine J. 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 steamed vegetables cooked 01/29 not date marked. Warning

7/31/2024· 1y 8mo ago

Visit ID: 8721669

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 14-11-5:Basic - Equipment in poor repair. Door handle broken on delfield reach in cooler Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on delfield and Northlake reach in cooler and freezer soiled with grease, food debris, dirt, slime or dust. 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 fried chicken legs (110-120F - Hot Holding); fried chicken wings (119-132F - Hot Holding) per operator per operator held less than one hour. Operator took items to be reheated to 165F **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator has meat thermometer Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator has quaternary test strips, sanitizing with chlorine. Warning

2/23/2024· 2y 1mo ago

Visit ID: 8542004

Met Inspection Standards

1 high, 3 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Observed both handles on delfield reach in cooler broken.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed pollock bone in pollock over peppers in make table. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine tests strips.
  • 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quaternary testing strips sanitizing with chlorine.

11/1/2023· 2y 5mo ago

Visit ID: 8343803

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed on delfield reach in cooler both door handles broken.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Delfield reach in cooler the bottom of the cooler has accumulation of soil residues.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.