LEVEL TWENTYNINE
600 Southwest 145th Terrace
Pembroke Pines, Florida, 33027
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/10/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mani mani, being defrost less than two hours, employee removed from packages. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking cowhide mixing sushi rice, after instructed, employee walked way from food preparation . **Corrected On-Site**
- 29-08-4:Basic - Plumbing system in disrepair.clogged mop sink drain.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloth on prep tab,es and cutting board in cook line. Employee removed.
- 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. After 3rd. Attempt. **Repeat Violation** **Admin Complaint**
- 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. Poster printed
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4 'em working in food preparation
Food safety inspection conducted on 1/10/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 10/7/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Containers of flower and rice not covered, in dry goods storage area. Observed broken container covers. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-07: Observed same, food not covered **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops on floor. **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -bar counter. -cook line Observed several cloths on prep tab,e in cook line. Employee removed and placed on sanitizer bucket. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep station **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
Food safety inspection conducted on 10/7/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/30/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Cooking equipment and food containers inside . Sanitizer compartment with food residues. Employee cleaned. **Warning**
- 14-11-5:Basic - Equipment in poor repair. First flip top in cook line, broken cover, not keeping title temperature control food to 41F or below. **Warning**
- 08B-12-5:Basic - Stored food not covered. Containers of flower and rice not covered, in dry goods storage area. Observed broken container covers. **Corrected On-Site** **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops on floor. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -bar counter. -cook line Observed several cloths on prep tab,e in cook line. Employee removed and placed on sanitizer bucket. **Corrected On-Site** **Repeat Violation** **Warning**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- 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. Dishwasher machine not working. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) Flip top-garlic and oil (48F - Cold Holding) yellow spicy sauce (51F - Cold Holding), per operator food stored less than 4 hours. Observed flip top missing cover. Employee moved TCS foods to a working unit that maintains time temperature control food to 41F or below. -butter (72F - Cold Holding), observed butter on grill station, per employee food held less than 4 hours, employee removed and placed ice bath for a quick chill. **Corrective Action Taken** **Warning**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Hoses of sushi display cooler inside sink. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep station **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep station, kitchen area. Hot and cold water completely shut off. **Warning**
Food safety inspection conducted on 9/30/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).