DirtyFLRestaurant Inspection Data

LA BELLE MONIQUE RESTAURANT AND BAKERY

Based on 11 health inspections, LA BELLE MONIQUE RESTAURANT AND BAKERY in PLANTATION has earned a 2.0/5 food safety rating. Recent inspections show improving food safety practices.

State Road 7
Florida, 33317
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 9/18/2025

Inspection #: Visit ID: 13523630

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken. Warning - From follow-up inspection 2025-09-18: Cove molding broken by dry storage. **Time Extended** - From follow-up inspection 2025-09-18: Time extended to next unannounced inspection **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection Repeat Violation Admin Complaint - From follow-up inspection 2025-09-18: No chemical test kit for chlorine. **Time Extended** - From follow-up inspection 2025-09-18: Time extended for next unannounced inspection. **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Repeat Violation Admin Complaint - From follow-up inspection 2025-09-18: No manager certification. **Time Extended** - From follow-up inspection 2025-09-18: Time extended for 60 days. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-09-18: Employee certification not available for some employees. **Time Extended** - From follow-up inspection 2025-09-18: Time extended for 60 days. **Time Extended**

Inspection Date: 9/18/2025

Inspection #: Visit ID: 13522532

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken. Warning - From follow-up inspection 2025-09-18: Cove molding broken by dry storage. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread. Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes. Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink. Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen Repeat Violation Admin Complaint - From follow-up inspection 2025-09-18: Observed approximately 4 small flying insects at dry storage area landing on bags of flour. Observed approximately 2 small flying insects at prep area landing on equipment. Admin Complaint
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen Warning - From follow-up inspection 2025-09-18: Observed 1 roach on cook line in the oven. Observed 1 roach in dry storage area on the wall. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : 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. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale. Warning - From follow-up inspection 2025-09-18: Observed butter 46F Cold Holding. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale. Warning - From follow-up inspection 2025-09-18: Observed butter 46F Cold Holding. See stop sale. Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection Repeat Violation Admin Complaint - From follow-up inspection 2025-09-18: No chemical test kit for chlorine. **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Repeat Violation Admin Complaint - From follow-up inspection 2025-09-18: No manager certification. **Time Extended**
  • 05-03-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F Warning - From follow-up inspection 2025-09-18: No probe thermometer for temperatures under 120F. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-09-18: Employee certification not available for some employees. **Time Extended**

Inspection Date: 9/17/2025

Inspection #: Visit ID: 10926028

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container of sugar with a bowl without a handle being used as a scoop. Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags and phones stored over bags of flour and salt in dry storage area. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed in walk in freezer several boxes of food stored on the floor. Repeat Violation Admin Complaint
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Cardboard used ton top of prep table with bread stored in direct contact Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front line flip top cooler the interior of the reach in cooler soiled. Warning
  • 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 cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then proceed to prepare food without washing hands Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread. Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes. Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink. Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in walk in cooler. Operator reorganized Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen Warning
  • 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. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink near ice machine completely blocked by water fountain. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink near ice machine being used to hold a container of butter catching water dripping from the sink. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection Repeat Violation Admin Complaint
  • 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/ Repeat Violation Admin Complaint
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Prepared Mac and cheese cooked 2 days ago in walk in cooler not date marked Repeat Violation Admin Complaint

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10786012

  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen. Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located by rear exit door. Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by water cooler in kitchen. Repeat Violation Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Frandy Vertus Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked meats per operator prepared February 22 2025 Repeat Violation Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint
  • 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. Expired on 03/18/2022 Warning - From follow-up inspection 2025-04-28: From follow-up inspection 2025-04-28: Not complied Admin Complaint

Inspection Date: 2/24/2025

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while slicing peppers Warning
  • 08B-38-4:Basic - Food stored on floor. Observed whole fish in stainless steal bowl on the floor by three compartment sink. Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen. Warning
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located by rear exit door. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of plastic drinking cups stored on the floor at front counter. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed multiple containers of cooked meats not covered. Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork 30F in standing water. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 1 flying insects at mop sink. Observed 1 flying insect in dry storage room. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seasoned chicken wings (53-61F -Ambient Cooling) in deep cover bowls. per operator rinse with hot water then seasoned. Held in cooler overnight. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed seasoned chicken wings (53-61F -Ambient Cooling) in deep cover bowls. per operator rinse with hot water then seasoned. Held in cooler overnight. See stop sale. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by water cooler in kitchen. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand washing sink in kitchen. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Frandy Vertus Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Warning
  • 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/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dishwasher area. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator had meat thermometer. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Warning
  • 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. Observed multiple cooked meats per operator prepared February 22 2025 Repeat Violation Warning
  • 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. Expired on 03/18/2022 Warning

Inspection Date: 12/10/2024

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-12-10: Not complied Admin Complaint
  • 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -Observed light shield missing in kitchen. Warning - From follow-up inspection 2024-12-10: Not complied Admin Complaint
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area. Warning - From follow-up inspection 2024-12-10: No handwashing sign. Admin Complaint
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -Observed several uncovered containers with cooked meats stored in walk in cooler. Warning - From follow-up inspection 2024-12-10: At the time of callback inspection, Observed several uncovered containers with cooked meats stored in walk in cooler. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fish (89F - Hot Holding); noodles (105F - Hot Holding). Per operator, both items cooked and placed in unit 2 hours prior to the inspection. Operator reheat items to 177-181F. Corrected On-Site Warning - From follow-up inspection 2024-12-10: At the time of callback inspection, fish temps at 117F and noodle at 138F. Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in kitchen block with water dispenser. Warning - From follow-up inspection 2024-12-10: At the time of callback inspection, hand wash sink in kitchen block with water dispenser. Admin Complaint
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-12-10: At the time of callback inspection, No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Admin Complaint
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning - From follow-up inspection 2024-12-10: Not complied Admin Complaint
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in kitchen. Warning - From follow-up inspection 2024-12-10: No soap at hand wash sink. Admin Complaint
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings stored in walk-in cooker. Per operator, chicken wings cooked on 10/05/2024. Warning - From follow-up inspection 2024-12-10: At the time of callback inspection, no date marked on various food items cooked more than 24 hours in walk in cooler. Admin Complaint
  • 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. -Observed all employees training certification expired on 03/18/2022 Warning - From follow-up inspection 2024-12-10: At the time of callback inspection, No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Admin Complaint

Inspection Date: 10/7/2024

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning
  • 14-11-5:Basic - Equipment in poor repair. -Observed water dripping from ceiling in walk in cooler. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Warning
  • 38-01-4:Basic - Light shield damaged/in disrepair. -Observed light shield missing in kitchen. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area. Warning
  • 08B-12-5:Basic - Stored food not covered. -Observed several uncovered containers with cooked meats stored in walk in cooler. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked chicken wings in walk in cooler. Operator relocate raw shell eggs to bottom shelf Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fish (89F - Hot Holding); noodles (105F - Hot Holding). Per operator, both items cooked and placed in unit 2 hours prior to the inspection. Operator reheat items to 177-181F. Corrected On-Site Warning
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. No batteries in thermometer. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in kitchen block with water dispenser. Warning
  • 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/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Warning
  • 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. -Observed no date marked on cooked chicken wings stored in walk-in cooker. Per operator, chicken wings cooked on 10/05/2024. Warning
  • 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. -Observed all employees training certification expired on 03/18/2022 Warning

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8670903

  • 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. Inadvertent Chawanne 03/18/2019-03/18/2022 Repeat Violation - From follow-up inspection 2024-05-10: **Time Extended**

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8618582

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpacks hung on drying rack for clean cooking utensils.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30 , cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At triple sink/ dishwashing area- approximately 40 small flying insects landing on walls and clean dishes and utensils. At cookline area - approximately 10 small flying insects landing on prep counter and on power cord above cookline.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler - nonfood grade hoe, depot bucket used to store seasonings- operator placed food in food grade container. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over cans of juice - operator moved raw shell eggs to lower shelf. Corrected On-Site
  • 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 70 degrees Fahrenheit within 2 hours. At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30 , cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steamtable and hot box- meat patty 104-118F- hot holding, cooked plantain 104-118F, #3 cooked chicken 123-129F- hot holding cooked fish 101-115F- hot holding, cooked beef 115-121F- hot holding- food out of temperature for 2 hours - operator placed to be reheated to 165F. At cookline area- Cooked rice 112-130F- hot holding- food out of temperature for 1 hour- operator placed on steam table to reheat to 165F. **Corrective Action Taken**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 posterto operator. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by kitchen entrance blocked by containers of water and water dispenser - operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink- at handwash sinks in kitchen- operator provided. 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. Inadvertent Chawanne 03/18/2019-03/18/2022 Repeat Violation

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8359508

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the 3 compartment sink, chicken was thawing in standing water. The operator turned on the water to thaw under running water. 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. In the walk in cooler, rice and beans (47-56F - Cooling). The item had been cooling overnight. The item had not been prepped or portioned today. The item was discarded. 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. In the walk in cooler, rice and beans (47-56F - Cooling). The item had been cooling overnight. The item had not been prepped or portioned today. The item was discarded. See stop sale.
  • 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.

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8292245

  • N/A:No Violations Were Observed