TEN TEN SEAFOOD & GRILL
10101 Sunset Strip
Sunrise, Florida, 33322
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/1/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Inspection Details:
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed food stored uncovered in coolers throughout establishment. - From follow-up inspection 2025-03-01: Still observed.
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout restaurant. - From follow-up inspection 2025-03-01: Still observed. PIC educated about proper storage of wet wiping cloth.
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs held at room temperature at 65F. Per operator item has been out of temperature for approximately 20 minutes. Egg placed in walk-in cooler to rapid cool. **Corrective Action Taken** - From follow-up inspection 2025-03-01: Still observed. Per operator item has been out of temperature for approximately 1hour. Egg placed in walk-in cooler to rapid cool. **Admin Complaint** **Corrective Action Taken**
- 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 at flip top cooler across from steam line in kitchen fried chicken (39-47F - Cold Holding). Per operator, item has been out of temperature for approximately 30 minutes. Item was packed above fill line. Chicken separated and placed in walk-in cooler to rapid cool. - on preparation table across from cook line, sprouts (60F - Cold holding). Per operator item has been out of temperature for approximately 30mins. Operator voluntarily discarded. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-03-01: Observed at flip top cooler across from steam line in kitchen fried chicken (41-50F - Cold Holding). Per operator, item has been out of temperature for approximately 1.5 hours. Item placed in walk-in cooler to rapid cool. **Admin Complaint**
Food safety inspection conducted on 3/1/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 2/28/2025
High Priority
4
Intermediate
0
Basic
6
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice in passage area behind dining room.
- 08B-38-4:Basic - Food stored on floor. Observed bag of peanut stored on floor in dry storage area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above starch in pastry area. PIC removed and stored appropriately. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Observed food stored uncovered in coolers throughout establishment.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in standing water in prep area. POC placed shrimp in walk-in cooler to thaw. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout restaurant.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler next to pastry station raw shrimp over cooked tripe. Employee removed and stored appropriately. **Corrected On-Site**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs held at room temperature at 65F. Per operator item has been out of temperature for approximately 20 minutes. Egg placed in walk-in cooler to rapid cool. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from steam line in kitchen fried chicken (39-47F - Cold Holding). Per operator, item has been out of temperature for approximately 30 minutes. Item was packed above fill line. Chicken separated and placed in walk-in cooler to rapid cool. - on preparation table across from cook line, sprouts (60F - Cold holding). Per operator item has been out of temperature for approximately 30mins. Operator voluntarily discarded. **Corrected On-Site** **Repeat Violation** **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 in preparation area at cook line, noodles (112F - Hot Holding). Per operator item has been out of temperature for approximately 30mins. Operator advised to hold items on time as a public health control for safety. For sent to operator to be completed.**Repeat Violation** **Repeat Violation** **Warning**
Food safety inspection conducted on 2/28/2025 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 12/28/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-12-28: Still observed. **Time Extended**
Food safety inspection conducted on 12/28/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
7
Intermediate
3
Basic
5
Total
15
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach on floor beside chest freezer across from cook line.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage while standing at cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle not stored above ice in ice machine. PIC removed and stored appropriately. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of trays next to steamer in kitchen. PIC removed wiping cloth. **Corrected On-Site**
- 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - 1 flying insect landing on walk-in cooler door in kitchen. - 1 flying insect flying around wait station at kitchen entrance.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat stored next to unwashed vegetables in walk-in cooler in back of kitchen.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches on shelf above prep sink next to walk-in cooler in kitchen.
- 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 chicken broth (45F - Cold Holding); soup (54F - Cold Holding). Per operator, items were not prepared or portioned to day. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, chicken broth (45F - Cold Holding); soup (54F - Cold Holding). Per operator, items were not prepared or portioned to day. See stop sale. Observed in prep sinks in kitchen shrimp (64F - Cold Holding); pork (64F - Cold Holding). Items were being thawed under running water for too long. iItems were out of temp for approximately 20 mins. Items placed in walk-in to cool down. Observed at prep table in back of kitchen at pastry station butter (61F - Cold Holding). Per operator item has been out of temperature for approximately 30mins. Item placed in walk-in cooler to cool. **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 at front counter steamed dumplings (87F - Hot Holding). Per operator. Items have been out of temperature for approximately 30 mins. Items placed in walk-in cooler to rapid cool. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed glove used to handle cooked bbq pork with an accumulation of old food debris. PIC discarded.
- 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 bbq pork and shrimp cooked 12/26 not date marked in low boy cooler across from cook line.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray contains equipment cleaner on shelf at front line.
Food safety inspection conducted on 12/27/2024 revealed 15 total violations (7 high priority, 3 intermediate, 5 basic).
Inspection on 10/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/1/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink plumbing uninstalled from sink next to flip top cooler across from cook line. Must be reinstalled in the same location where uninstalled. - From follow-up inspection 2024-10-01: Still observed. **Time Extended**
- 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 employees training expired 1-7-2024. - From follow-up inspection 2024-10-01: Still observed. **Time Extended**
Food safety inspection conducted on 10/1/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 10/1/2024
High Priority
5
Intermediate
3
Basic
3
Total
11
Inspection Details:
- 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 meal held on prep table holding ready to eat dumplings at front counter. PIC removed and stored appropriately. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris across from cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed low boy cooler gasket soiled with an accumulation of black mold like debris across from steam line in kitchen.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine less than 10ppm.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked duck stored under raw duck in walk-in cooler next to back exit door.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor across from cook line next to deep freezer. Employees cleaned and sanitized area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from steam line in kitchen, fried chicken (42-48F - Cold Holding). Per operator, items were placed in cooler at the start of operations prior to inspection. Item has been out of temperature for approximately 1 hour. Item placed in low boy to rapid cool. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemical stored on floor across from dumpling line at front counter. PIC removed and stored appropriately. **Corrected On-Site**
- 31A-04-4:Intermediate - Handwash sink plumbing uninstalled from sink next to flip top cooler across from cook line. Must be reinstalled in the same location where uninstalled.
- 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 employees training expired 1-7-2024.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaning chemical stored on floor across from dumpling line.
Food safety inspection conducted on 10/1/2024 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).