DirtyFLRestaurant Inspection Data

FUNKY BUDDHA BREWERY BAR

FUNKY BUDDHA BREWERY BAR in OAKLAND PARK has 6 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 6 reports on file

1201 NE 38 ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

12/3/2025· 3mo ago

Visit ID: 10871660

Met Inspection Standards

1 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Chef posted chart Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No quaternary ammonium concentration chart available

7/7/2025· 8mo ago

Visit ID: 10962492

Met Inspection Standards

1 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee placed wiping cloth in Sanitizer bucket Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak; (45F - Cold Holding); Meat balls (45F - Cold Holding). Walk In Cooler

1/6/2025· 1y 2mo ago

2 high, 1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored next to Egg plant. Delfield cooler. Chef discard item Corrected On-Site
  • 22-08-4:Basic - Interior of soda gun holster has accumulation of food debris. Bar Employee cleaned and sanitize holster Corrected On-Site
  • 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.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over Egg plant in Delfield coolerCorrected On-Site Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Bottle contained pink liquid identified as quat sanitizer Employee labeled spray bottle.

8/13/2024· 1y 7mo ago

1 high, 2 int, 1 basic

  • 10-08-5:Basic - Scoop used for dispensing Hummus handle in contact with Hummus
  • 22-41-4:High Priority - Dish machine 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.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. pH strips used for quaternary strips

1/12/2024· 2y 2mo ago

Visit ID: 8473725

Met Inspection Standards

1 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

8/15/2023· 2y 7mo ago

Visit ID: 8382875

Met Inspection Standards

2 high, 2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on pots on rack in dishwashing area not stored inverted or in a protected manner operator inverted. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water at a temperature of 122F on char grill. . Cook turned up flame. **Corrective Action Taken**
  • 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 beer cheese sauce(47F - Cooling ) in deep plastic covered container. Per operator held in cooler overnight. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beer cheese sauce(47F - Cooling ) in deep plastic covered container. Per operator held in cooler overnight.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beer cheese sauce (47F - Cold Holding) in deep plastic covered container.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for quaternary sanitizer.