NEGRONI
1744 Main Street
Florida, 33326
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 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 speed rack next to flip top cooler in kitchen. Tray of branzino (73F - Cold Holding) thawing at room temperature. As per operator item held out of the for approximately 3 hours. Operator placed item in freezer. Observed at flip top cooler in kitchen - garlic in oil (47F - Cold Holding); as per employee item held out of temperature for approximately 30 minutes. item not portioned or prepared today. Employee placed item in walk in cooler. Observed at coffee station - container of milk (47F - Cold Holding) as per employee item held out of temperature for 1 hour. Employee placed item in ice bath. **Corrective Action Taken** - From follow-up inspection 2025-02-07: Observed at flip top cooler in kitchen -burger patty (56F - Cold Holding) as per chef item held out of temperature for approximately 5 hours. Item not portioned or prepared today. See stop sale. **Admin Complaint**
Food safety inspection conducted on 2/7/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed buckets of ice stored directly on the floor. Operator stored correctly. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at speed rack next to flip top cooler in kitchen. Tray of branzino (73F - Cold Holding) thawing at room temperature.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at low boy cooling drawer in cookline - raw shrimp stored over cooked Ready to eat Short Ribs.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at speed rack next to flip top cooler in kitchen. Tray of branzino (73F - Cold Holding) thawing at room temperature. As per operator item held out of the for approximately 3 hours. Operator placed item in freezer. Observed at flip top cooler in kitchen - garlic in oil (47F - Cold Holding); as per employee item held out of temperature for approximately 30 minutes. item not portioned or prepared today. Employee placed item in walk in cooler. Observed at coffee station - container of milk (47F - Cold Holding) as per employee item held out of temperature for 1 hour. Employee placed item in ice bath. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to triple sink - bottle of Clorox stored in sink. Operator removed and stored properly. **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees on food handling duties without manager present.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.
Food safety inspection conducted on 2/6/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 7/13/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. Observed at main bar and front bar dishwashing machines. **Warning** - From follow-up inspection 2024-07-13: Same. Operator using main dishwasher to wash bar glassware. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no test strips at establishment. **Warning** - From follow-up inspection 2024-07-13: Same**Time Extended** **Time Extended**
Food safety inspection conducted on 7/13/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/12/2024
High Priority
7
Intermediate
3
Basic
3
Total
13
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. Personal phone on preparing table at expo line. Operator removed and stored properly. **Corrected On-Site** **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at main bar. Operator stored properly. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly. **Warning**
- 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 cook line - employee grabbed trash can with gloved hands then scratched her neck and proceeded to plate food. Educated employee on hand washing. Employee washed hands and put new gloves on. **Corrective Action Taken** **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. Observed at main bar and front bar dishwashing machines. **Warning**
- 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 walk in freezer. Raw chicken stored above sweet potatoes fries. Both items not commercially packaged. Operator stored properly **Corrected On-Site** **Warning**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed at walk in cooler - bucket of chicken broth marked with made date 7/3. See stop sale **Warning**
- 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 walk in cooler - Provoleta cheese (47F - Cold Holding); sausage (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); salami (45F - Cold Holding); cooked ham (47F - Cold Holding); lasagna (49F - Cold Holding); burger patties (46F - Cold Holding) Additionally observed at flip top cooler across from grill. shrimp (47F - Cold Holding); As per operator items not portioned or prepared today. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed at walk in cooler - bucket of chicken broth marked with made date 7/3. See stop sale **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - Provoleta cheese (47F - Cold Holding); sausage (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); salami (45F - Cold Holding); cooked ham (47F - Cold Holding); lasagna (49F - Cold Holding); burger patties (46F - Cold Holding) Additionally observed at flip top cooler across from grill. shrimp (47F - Cold Holding); As per operator items not portioned or prepared today. See stop sale. **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 on stove - pot of chicken broth (120F - Hot Holding) As per operator Item held out of temperature for an hour. Operator turned stove on to reheat up to 165F. **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. As per operator no test strips at establishment. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at main bar's hand washing station - Additionally no paper towels at handwashing station next to ice machine. operator provided paper towels. **Corrected On-Site** **Warning**
- 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. Provided operator with Time Health Control form. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 7/12/2024 revealed 13 total violations (7 high priority, 3 intermediate, 3 basic).