THE CHEESE COURSE
Market Street
Florida, 33326
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
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 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/7/2025
High Priority
5
Intermediate
1
Basic
1
Total
7
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. Observed in kitchen - wrist watch, phone, and purse stored on preparation table. Employee stored properly.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then proceeded to plate ready to eat food without changing gloves nor washed hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - Smoked raw salmon stored over Ready to eat soup.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table in kitchen, raw shell eggs raw shell eggs (61F - Cold Holding) as per employee item not portioned today. Item held out of temperature for approximately one hour. Operator placed item in ice bath.
- 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 reach in cooler below the meat slicer. turkey (47F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 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 reach in cooler below the meat slicer. turkey (47F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 12 hours. See stop sale. Repeat Violation Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - smoked salmon not identified as raw.
Food safety inspection conducted on 2/7/2025 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 11/7/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Observed at drinks station near restrooms entrance. Ice container uncovered. Operator covered. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment - operator stored correctly. Corrected On-Site
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. 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 sandwich station cooler - Boiled potatoes over 7 days 10/29. See stop sale.
- 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 sandwich station cooler - Boiled potatoes over 7 days 10/29. See stop sale.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled dirty coffee cup and didn't wash hands before returning to plate food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled potatoes (67F - Cold Holding); grilled chicken (79F - Cold Holding). As per operator items held out of temperature for approximately 3 hours. Operator placed grilled chicken in freezer for quick chill. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed by triple sink - chemical sprayer without common name.. operator complied Corrected On-Site
Food safety inspection conducted on 11/7/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 4/2/2024
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 4/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front counter-Spoon handle inside mango marmalade. Employeeremoved Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottle of olive oil, above prep table, employee labeled. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold sandwich station-lower cooler- chicken salad (46F - Cold Holding); ham (47F - Cold Holding); smoked salmon (47F - Cold Holding). Per manager food stored less than 4 hours. Observed food containers stored above the rim line, employee moved food out of temperature to walk in cooler for a quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheddar soup (123F - Hot Holding). Per manager food held hot held less than two hours, employee reheated on stove to 171F. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear kitchen
Food safety inspection conducted on 1/5/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 11/13/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-4:Basic - - From initial inspection : Basic - Bathroom facility not clean. Soiled toilet in women's bathroom Warning - From follow-up inspection 2023-11-13: Observed same **Time Extended**
Food safety inspection conducted on 11/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-07-4:Basic - Bathroom facility not clean. Soiled toilet in women's bathroom Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Behind large dinning room table. Assorted muffins, cookies and brownies, without product identification label. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda inside cheese flip top station, in rear kitchen, operator removed. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cold sandwich station-flip top-smoked salmon (52F - Cold Holding); sliced turkey (53F - Cold Holding); fresh mozzarella (52F - Cold Holding); chicken salad (51F - Cold Holding) -Cold sandwich- station-lower cooler- whole package Brie cheese (60F - Cold Holding); chicken salad (51F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved back to walk in cooler, ice added for a quick chill. Advised operator not to use unit until technician verifies proper cold holding temperatures of 41F or below **Corrective Action Taken** 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. 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 hand any hot water temperature measurement device. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. August /2023 Warning
Food safety inspection conducted on 11/7/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).