Neighbourhood
Coral Spring33071
Restaurants104
Spotless inspections7%
Ordered shut5
Fines$35k
A 37B 15C 9D 10F 20Not rated 13
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.
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. Observed chlorine sanitizer at dishwashing machine reads 00 ppm. Operator replenished sanitizer. Final reads at 100 ppm.
High priorityFISHO SUSHI & THAI →Jul 29, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed carb salad (cold held at front line refrigerator at 48F). As per operator, crab salad placed in unit from overnight and did not remove since.
High priorityFISHO SUSHI & THAI →Jul 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed carb salad (48F); Fish (48F - Cold Holding). As per operator, crab salad placed in unit from overnight and did not remove since. Fish transfer to unit 1.5 hours prior to the inspection. Operator placed ice on fish for quick chill. See stop sale for crab salad.
High priorityFISHO SUSHI & THAI →Jul 29, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wipe his mouth with gloves and continue to engaged in food preparation. After brief education, employee change gloves and wash hands.
High priorityFIRST WATCH RESTAURANT #304 →Jul 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 10:00 a.m., precooked commercially process chicken cold held in walk in cooler at 53F. Per operator, chicken transfer to unit at 7:00 a.m. Operator move chicken to walk in freezer for quick chill.
High priorityFIRST WATCH RESTAURANT #304 →Jul 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed steak and burger patties cold held at 45F in cook line refrigerator drawers. Per operator, both items transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on items for quick chill.
High priorityBIG BEAR BREWING COMPANY →Jul 29, 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 and the time removed from temperature control cannot be determined. Observed at 11:49a.m., no time mark on chicken held using time as a public health control. Per operator, chicken cooked at 11:00 a.m. Operator correctly time marked chicken.
High priorityBIG BEAR BREWING COMPANY →Jul 29, 2026
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. Observed chlorine sanitizer at dishwashing machine at 00 ppm.
High priorityDUMPLING KING →Jul 29, 2026
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. Observed chlorine sanitizer at dishwashing machine at 00 ppm.
High priorityDUMPLING KING →Jul 28, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked pork (49F - Cold Holding); precooked beef (50F - Cold Holding); precooked chicken (48F - Cold Holding); sauces (49-51F - Cold Holding); raw beef (51F - Cold Holding); raw chicken (51F - Cold Holding); whole milk (52F - Cold Holding); tofu (49F - Cold Holding) in walk in cooler. Per operator, all TCS foods placed in unit from 07/25/2026.
High priorityDUMPLING KING →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken wings (50F - Cold Holding); egg rolls (51F - Cold Holding) in flip top cooler. Per operator, both items transfer from walk in cooler 1 hour prior to the inspection. Operator transfer both items to freezer for quick chill. Observed precooked pork (49F - Cold Holding); precooked beef (50F - Cold Holding); precooked chicken (48F - Cold Holding); sauces (49-51F - Cold Holding); raw beef (51F - Cold Holding); raw chicken (51F - Cold Holding); whole milk (52F - Cold Holding); tofu (49F - Cold Holding) in walk in cooler. Per operator, all TCS foods placed in unit from 07/25/2026. See stop sale.
High priorityDUMPLING KING →Jul 28, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
High priorityDUMPLING KING →Jul 28, 2026