DirtyFLRestaurant Inspection Data

L&L RESTAURANT

8701 WORLD CENTER DR

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10744511

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two ceiling vents has dust accumulation left on the vents directly above pot wash machine. Ceiling tiles has rusted panels. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee wearing a watch while working the cook line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris spilled on the bottom of the reach in cooler.(cook line)
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking hose connection on the pipe use for three compartment sink.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented can of clam juice stored on the storage rack prep kitchen.
  • 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. Checked dish machine three times final rinse not sanitizing properly gauge cycle reading 127°f wash cycle reading 151°f engineering notify to check the dish machine, recommend to use another dish machine until repaired, operator has glassware dish machine that can use at time of inspection. Rechecked dish machine final rinse 160 plus engineering found out the problem at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 44°f, butter packs 47°f stored on the top panel less than 2 hours recommend to quick chill product. **Corrective Action Taken** Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sour cream stored inside reach in cooler not date marked.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red discoloration on the surface located cook line. Recommend to replace or resurface. Can opener blade has old food debris stuck on the blade.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificates ,015117 015203 expired 10/2024.

Inspection Date: 12/16/2024

Inspection #: Visit ID: 10743881

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dish area have dust build up. - From follow-up inspection 2024-12-16: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. One ice machine not working - From follow-up inspection 2024-12-16: **Time Extended**

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8766511

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dish area have dust build up.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Chef Eric discarded board Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on clean dish rack in dish area Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. One ice machine not working
  • 10-17-4:Basic - In-use spatulas stored in cracks between pieces of equipment. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cook line cooler has food debris build up. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test strip did not change color, secondary thermometer read 147.5. Chef Eric called engineering to come fix **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (54F - Cold Holding), milk was on ice, ice bath ineffective, chef discarded produced and remade ice bath. Corrected On-Site

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8579358

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold Smoked salmon over cheese in low boy cooler at buffet Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by ice in handsink at soda station

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8369773

  • 36-36-4:Basic - Ceiling tile missing. A couple of tiles missing in back kitchen area. Executive chef states engineering is working on it.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico and diced ham, chef iced and rapid chilled **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink has spoon with food debris in it. Corrected On-Site