NEGRONI
1744 Main Street
Florida, 33326
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 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).
Inspection on 5/22/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Inside large machine in front of dishwasher area, employee removed Corrected On-Site Repeat Violation
- 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.
- 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. Operator printed and posted Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to ice machine, dry wiping cloth and plastic measure cup inside, employee removed. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not hot water temperature thermometer device, not thermo labels
Food safety inspection conducted on 5/22/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 2/7/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Expo station, middle shelf- single service plates and bowls stored on soiled surface. Employee removed to be wash and sanitize **Corrective Action Taken**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon being defrost in packages,per manager salmon on defrost time, less than one hours. After instructed , employee open reduced oxygen package. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Employee removed. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3er. Attempt.Dishwasher (Chlorine 00 ppm).employee prime sanitizer button. Chlorine sanitizer at 100 ppm. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed during inspection, observed new license wit expiration date December 1, 2024. Corrected On-Site
- 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. Employee working as dishwasher not knowledge on how to test the dishwasher machine to verify proper function and amount of sanitizer chemical. Instructions given to employee **Corrective Action Taken**
- 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**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Bar area -cook line area Employee provided Corrected On-Site
Food safety inspection conducted on 2/7/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).