DirtyFLRestaurant Inspection Data

EVERGLADES REST/QUIET BAR/BALL

9840 S INTERNATIONAL DR

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10719355

  • 14-11-5:Basic - Equipment in poor repair./walk in cooler shelves rusted.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over ready to eat prepped food, walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops stored over ready to eat food, walk in cooler/ Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./lobster bisque using cook chill method.

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8780188

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw seafood reach in cooler/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tomato salsa cold holding at 54F, less than 4 hours per chef/moved to reach in freezer immediately, rechecked 43F. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions holding at 112F for about 30 minutes per chef, reheated immediately to 202F/ Corrected On-Site

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8535009

  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up. Utensils rack. Corrected On-Site Repeat Violation
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. - floor under flat top grill.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at hand sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at boiler station, sauté station, - fryer baskets - can opener
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - employee filled water pitchers at server station. - server station hand sink used as dump sink.

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8534712

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer. - From follow-up inspection 2023-10-31: **Time Extended**
  • 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room. - From follow-up inspection 2023-10-31: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler. - From follow-up inspection 2023-10-31: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site. - From follow-up inspection 2023-10-31: **Time Extended**

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8379056

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./salad station/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook/ Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water./salad station.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./quiet bar hand sink soiled with strawberry purée/ Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly./dish room/ Corrected On-Site
  • 22-41-4:High Priority - Dishmachine 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./chlorine 0ppm. 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./pot pan dish machine. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw ahi tuna stored over cream burlee/salad station/ Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw intact beef/ Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked onions cold holding overnight at 49F/cook line reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served undercooked/update menu immediately/ Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips for quiet bar.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site.
  • 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./beef bone no date marked in walk in cooler.