LITTLE HEN
4579 Weston Road
Florida, 33331
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of coffee stored next to clean plates and utensils at drying rack. employee removed and stored item correctly. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee manipulating food while wearing wrist watch. Employee removed item. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed by office room - jogs of syrup stored directly on the floor. Operator stored correctly. 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 at reach in freezer (avantco) - Raw tuna (not commercially packaged) stored over ready to eat applewood ham. Operator stored correctly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at Reach in cooler (Hoshizaki) - Raw beef stored over ready to eat bacon and hallandaise sauce. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 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 grill - raw salmon (50F - Cold Holding); egg whites (54F - Cold Holding) items not portioned or prepared today. As per operator items held out of temperature for approximately 1 hour. Operator placed bags of ice for items. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 2/10/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 8/8/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from an open cup at dishwasher rack
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed 2 employees eating while standing using drying rack shelf to hold plate - shelves below with clean utensils.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Observed electric scooter stored in front of mop sink.
- 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. Observed at bar - employee grabbed trash can out of the way and then grabbed clean container to store lemons. Educated employee on handwashing procedures. Employee complied. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, raw tuna (not commercially packaged) stored above bread. Operator stored properly. Corrected On-Site
- 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 at flip top cooler at front - salmon (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator item held out of temperature for more than 12 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at front - salmon (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator item held out of temperature for more than 12 hours. See stop sale.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees training expired since 2023.
Food safety inspection conducted on 8/8/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/23/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Storage area, case of lemons, case of tomatoes, box of cooking oil. Warning
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Large plastic bags, brushes and cleaning inside mop sink. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. hash browns (115F - Hot Holding), per employee food hot held less than 30 minutes, observed food under grill stove , employee placed on grill to reheated . **Corrective Action Taken** Warning
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee doesn't how to check the proper sanitizer amount on trip,e sink, neither the proper amount of hot water temperature of dishwasher. Warning
- 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. Poster emailed to operator **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager does not have thermo labels or hot water thermometer to measure water temperature Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Fronts counter , employee provided. Corrected On-Site Warning
Food safety inspection conducted on 2/23/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 7/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/17/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
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. Front counter coffee machine- observed employee thermo cups on prep station.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Front counter oven- observed tongs hanging toaster door handle.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Fro
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Main entrance protein reach in cooler- observed standing water on the floor.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen dish area- observed mop wet nesting inside mop bucket.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen protein reach in cooler- observed raw chicken breast being stored over hollandaise sauce and vegan patties. Employee stored chicken properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoke salmon, shredded cheese, feta cheese, hard boiled eggs, diced ham, raw beef patties, liquid eggs temperature ranges 48-60 Degrees F. Operator stated items was placed on cold holding unit. Operator put ice on all food items.Warning **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter Hand washing sink.
- 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. Front counter grill station- operator stated precooked pork bacon is on TPHC. Bacon 86 degrees F. No temperature or time documented and no written plan. Provided operator with TPHC documents. **Corrective Action Taken**
Food safety inspection conducted on 7/17/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).