BEST NRG CAFE CORPORATION
6280 SW SUNSET DR #301
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage over washing area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind flat grill soiled with grease.
Food safety inspection conducted on 1/21/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed standing reach cooler gasket torn.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over lettuce at reach in cooler. And raw beef stored over cooked chicken at standing reach in cooler. Operator relocated the shell eggs and started to move the raw beef. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw chicken and then touching single service articles without discarding gloves and washing hands. Operator was instructed to discarded gloves, washing hands and put on new gloves. Operator discarded gloves and washing hands.Corrected On-Site Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (47 F - Cold Holding); sliced tomatoes (47 F - Cold Holding) at reach in cooler. As per operator for the breakfast time. Operator closed the reach in cooler for rapid cooling. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed empanadas under time control no time marked. As per operator was cooked less than 2 hours. Operator time marked the products. Corrected On-Site
Food safety inspection conducted on 9/13/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 4/1/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed silverware dried with a towel.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet hot water at three compartment sink.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee cracked eggs and then handed bread without washing hands. Operator was informed that he needs to wash hands before touching ready to eat food. **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over lettuce at reach in cooler. Operator relocated the shells eggs. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 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
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed hot water at three compartment sink turned off. Operator turned on the hot water. Final temperature 100°F. Corrected On-Site
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water was turned off. Operator tuned on the hot water. Temperature 100°F. Corrected On-Site
Food safety inspection conducted on 4/1/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
5
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed one white cutting board is no longer cleanable.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine < 10 ppm). Operator added chlorine to get 50 ppm. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over smoked ham. Operator relocated the smoked ham. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cheese at white reach in cooler. Operator was informed that the raw shells eggs need to be relocated. **Corrective Action Taken**
- 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 cooked rice (88 F - Hot Holding); cooked onions (101F - Hot Holding) at preparation table. As per operator per less than half an hour. Operator moved the products to a grill to reheat and put the rice in the rice cooker. **Corrective Action Taken**
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided and explained how to fill out. **Corrective Action Taken**
Food safety inspection conducted on 8/16/2023 revealed 10 total violations (4 high priority, 5 intermediate, 1 basic).
Additional Information
Contact Information
Phone: (786) 636-8097
Website: http://cafegrumpy.com/
Google Rating
★★★★★ (5.0/5)
(1 reviews)Price Level
$$
Features
✓ Cafe
✓ Store
Location
View on Google MapsRestaurant Features
Takeout
Delivery
Dine-in
Last Enriched At: 5/14/2025