SAXSAY RESTAURANT
West Commercial Boulevard
Florida, 33351
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 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).