SAXSAY RESTAURANT
West Commercial Boulevard
Florida, 33351
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/24/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk In cooler not holding food at adequate temperatures, ambient thermometer reads 50F\00B0 2) Reach in Flip top not holding food at adequate temperatures, Ambient temperature 46F\00B0 Priority: Basic - From follow-up inspection 2024-10-24: Observed same **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Priority: Intermediate - From follow-up inspection 2024-10-24: Observed same **Time Extended**
Food safety inspection conducted on 10/24/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/23/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Inspection Details:
- 14-74-7:Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk In cooler not holding food at adequate temperatures, ambient thermometer reads 50F° 2) Reach in Flip top not holding food at adequate temperatures, Ambient temperature 46F° Priority: Basic
- 35A-03-4:Basic - Observed: Dead roaches on premises. Observed 1 dead roach in single door reach in cooler. Operator removed, cleaned and sanitized area. Priority: Basic
- 14-69-4:Basic - Observed: Ice buildup in reach-in freezer. Priority: Basic
- 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Priority: Intermediate
- 05-09-4:Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in kitchen flip top Priority: Basic
- 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Located in back men’s room near triple sink area. No paper towels. Operator placed paper towels Corrected On-Site Priority: Intermediate
- 05-08-4:Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
- 08A-05-6 Observed: Raw animal food store:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw shell eggs over drinks and sauces in 2 door reach in cooler. Operator removed and stored properly 2)Raw shell eggs, on top shelf in walk in cooler, over cut onions and cooked rice. Operator removed and stored correctly. Corrected On-Site Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw shell eggs over drinks and sauces in 2 door reach in cooler. Operator removed and stored properly 2)Raw shell eggs, on top shelf in walk in cooler, over cut onions and cooked rice. Operator removed and stored correctly. Corrected On-Site Priority: High Priority
- 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw shell eggs on top shelf over raw fish in walk in cooler. Operator removed and stored properly Priority: High Priority
- 01B-02-5:High Priority - Observed: 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. 1) Kitchen flip top; sliced tomatoes (63F - Cold Holding); noodle (60F - Cold Holding); cut fish (56F - Cold Holding) per operator foods not portioned or prepared today, in unit more than 4 hrs. Observed flip top not holding food at adequate temperatures. 2) raw fish (55F - Cold Holding); cooked rice (61F - Cold Holding); octopus (56F - Cold Holding); raw shrimp (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed walk in cooler not holding food at adequate temperatures. See stop sale Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top; sliced tomatoes (63F - Cold Holding); noodle (60F - Cold Holding); cut fish (56F - Cold Holding) per operator foods not portioned or prepared today, in unit more than 4 hrs. Observed flip top not holding food at adequate temperatures. 2) raw fish (55F - Cold Holding); cooked rice (61F - Cold Holding); octopus (56F - Cold Holding); raw shrimp (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed walk in cooler not holding food at adequate temperatures. See stop sale Repeat Violation Admin Complaint Priority: High Priority
Food safety inspection conducted on 10/23/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 2/28/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then removed clean dishes from Dish washer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus 45F
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit used for Dish machine, 3 compartment sink and sanitizer bucket
- 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 present
Food safety inspection conducted on 2/28/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 11/28/2023
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at hot cook line wearing watch and bracelet. Employee removed both. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Non inverted metal pans in shelves by cold prep station with visible water.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board in back prep area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several clean pans and containers in dish area have old labels still affixed. Repeat Violation
- 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. Dishwasher handled clean plates and pans from dishmachine after scrubbing and cleaning them without first removing gloves and washing hands.
- 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. Bulletin printed and provided. Corrected On-Site
- 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.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In E Line reach in cooler by hot line, portioned cooked beef, tripe, and chicken items thawed without date pulled from freezer. Per manager items pulled from freezer less than 24 hrs.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 65F in ice water. Calibrated thermometer to 32F in ice water. Corrected On-Site
- 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. 1) In back storage area reach in freezers, multiple food items individually portioned and frozen not date marked for when produced. 2) house made flan in reach in cooler by cold station missing date prepared. Per manager prepared 5 days ago
Food safety inspection conducted on 11/28/2023 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).