LE CORDON DU CAP CORP
4521 West Hallandale Beach Boulevard
Florida, 33023
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-23: Same- Admin Complaint
Food safety inspection conducted on 1/23/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Inspection Details:
- 08B-38-4:Basic - Bag of rice stored on floor in kitchen. Manager elevated. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 14-33-4:Basic - Shelf with rust that has pitted the surface. 1) Lower prep table shelf rusted. 2) Shelf under Steam Table rusted 3) Shelves on rack next to reach in cooler rusted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris. Next to triple sink.
- 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 Black Rice (125 -127F - Hot Holding); Cooked Beans (125F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Manager replaced. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/22/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 7/26/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Inspection Details:
- 35B-09-4:Basic - Screen in door torn/in poor repair
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of Raw beef stored above container of cooked pork in double doors reach in freezer. Manager inverted. Corrected On-Site
- 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. Vegetable Reach in cooler- ; Cooked Meatballs (47F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable Reach in cooler- ; Cooked Meatballs (47F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 7/26/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen turkey thawed in standing water in triple sink. Manager stored under running water. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 250ppm. Manager remade to 100 ppm. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/13/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site
- 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. Berg Refrigerator- ; Cooked rice (48-50F - Cooling); Cooked chicken (47-49F - Cooling). Per Manager food items in unit over 4 hours. Items not prepared nor portioned today. Observed items in deep pans. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg Refrigerator- ; Cooked rice (48-50F - Cooling); Cooked chicken (47-49F - Cooling). Per Manager food items in unit over 4 hours. Items not prepared nor portioned today. Observed items in deep pans. See stop sale
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener next to prep table. Employee cleaned during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided during inspection. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 7/12/2023 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).