Neighborhood
Cooper City33024
Restaurants203
Spotless inspections4%
Ordered shut11
Fines$63k
A 80B 33C 26D 9F 40Not rated 15
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Cow Heel (51F - Heated Cooling); Cooked Red Beans (49F - Heated Cooling), per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.
High priorityDONNA'S CARIBBEAN RESTAURANT IN THE_PINES →Aug 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Cow Heel (51F - Heated Cooling); Cooked Red Beans (49F - Heated Cooling), per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.
High priorityDONNA'S CARIBBEAN RESTAURANT IN THE_PINES →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter, Cooked Breadfruit (108F - Hot Holding); Saltfish Patties (123F - Hot Holding), per operator, foods prepared approximately 1.5 hours ago and held in steam table. Foods were taken out of steam table to be reheated.
High priorityDONNA'S CARIBBEAN RESTAURANT IN THE_PINES →Aug 27, 2026
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine Over 200 ppm), corrected to 100 pm; Sanitizer Bucket (Chlorine 50 ppm)
High priorityDONNA'S CARIBBEAN RESTAURANT IN THE_PINES →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish stored over pre cooked potatoes in Beverage Air Cooler on cook line. Manager moved raw fish to bottom shelf.
High priorityRED LOBSTER #0424 →Aug 27, 2026
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 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. See stop sale. Packages of Reduced Oxygen Packaging salmon bearing labels to remove packaging before thawing, stored in walk in cooler. Salmon thawing in unit overnight. Advised manager to discard fish. See Stop Sale.
High priorityRED LOBSTER #0424 →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken stored over pan of cooked chicken in walk in cooler. Employee moved cooked chicken to top shelf.
High priorityPITA SHOP →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, Tzatziki Sauce (51F - Cold Holding); Beef Stuffed Grape Leaves (52F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Food was moved back to walk in cooler.
High priorityPITA SHOP →Aug 27, 2026
Container of medicine improperly stored. Bottle of vitamins stored on shelf over prep table on cook line. Employee removed vitamins from cook line.
High priorityWINGS EXPRESS →Aug 24, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of uncooked chicken nuggets stored over cases of fries in walk in freezer. Manager moved raw chicken to bottom shelf.
High priorityWINGS EXPRESS →Aug 24, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings, held on Time as a Public Health Control without time marking. Per operator, food prepared and held for approximately 2 hours. Manager time marked food.
High priorityWINGS EXPRESS →Aug 24, 2026
Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair restraint, started washing utensils in 3 compartment sink and then started preparing sandwiches for customers without first washing hands and changing gloves. Educated employee on proper handwashing, employee washed hands and changed gloves.
High priorityDON PAN →Aug 24, 2026