DirtyFLRestaurant Inspection Data

PDQ TEST KITCHEN

4343 ANCHOR PLAZA PKWY 1ST FLR

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10715875

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at fry chicken station. Employee placed on hat at time of inspection. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. At front service area and at prep area in back kitchen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of taco meat 84-121 F stored in steam well at front service area. Operator reheated at time of inspection, temped 168 F. Corrected On-Site

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8739610

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At fried chicken station.
  • 12A-19-4:High Priority - Employee washed hands with cold water. At handwash sink next to fried chicken station, temped at 78 F after employee rinsed hands. Discussed with operator about water temperature is 85F or higher needed for proper handwashing.
  • 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Ran hot water at least 2 minutes to reached 85 F in handwash sink by fried chicken station.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8516127

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at reach-in cooler. Removed. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. A container of chicken and various food items stored on floor in walk-in freezer.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Test less than 100ppm for multiple sanitizing buckets. Operator replaced solution for all sanitizing buckets, test 200ppm.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered kitchen from outside, then engaged to work with food without washing hands first. Discussed proper hand wash procedures with operator.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test less than 100ppm. Operator replaced a full bottle of sanitizer, reset solution, test 200ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over hot dog in walk-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef burger in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8515732

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducting reduced oxygen packaging for sliced turkey onsite and stored in 41F or below for more than 48 hours. Warning - From follow-up inspection 2023-12-04: No Haccp plan submitted at time of callback inspection. Admin Complaint

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8360997

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks. Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food items from test kitchen that only for employees tasting not segregated in walk-in cooler. Warning
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed 198F on dish machine final rinse gauge. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducting reduced oxygen packaging for sliced turkey onsite and stored in 41F or below for more than 48 hours. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish machine. Operator labeled. Corrected On-Site Warning