Cooper City33330
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.
Employee washed hands with cold water. Observed employee turn on and off cold water faucet only to wash hands. Explained to operator correct hand washing techniques.
High priorityMCDONALDS →Aug 26, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
High priorityMCDONALDS →Aug 26, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enter from outside place gloves on and then handled clean plate with out washing hands
High priorityVIENNA CAFE AND BISTRO →Aug 25, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone placed on gloves and prepared salmon
High priorityVIENNA CAFE AND BISTRO →Aug 25, 2026
Live, small flying insects found. Observed 1 flying insects flying around rear kitchen door not landing on anything. flying insect flew out kitchen door.
High priorityVIENNA CAFE AND BISTRO →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at wait station half and half (56F - Cold Holding) sitting in a container on top of ice. Per operator held out of temperature less than 1 hour. Employee placed in cooler.
High priorityVIENNA CAFE AND BISTRO →Aug 25, 2026
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken changed gloves then slice onions without washing hands. Explained to operator proper hand washing operator explained to employee.
High prioritySOUTH CHINA RESTAURANT →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler containers raw chicken and pork ribs stored directly on top of ready to eat sauces. Employee stored correctly
High prioritySOUTH CHINA RESTAURANT →Aug 25, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler cut raw chicken stored over raw shrimp.
High prioritySOUTH CHINA RESTAURANT →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooked ground pork (45F - Cold Holding) per employee item removed from walk-in cooler and placed in unit approximately 1 hour before inspection. Not portion or prepared today. Employee voluntarily discarded. Observed in lower flip top fresh garlic and oil (55F - Cold Holding) per employee was out on cook line less than thirty minutes prior to inspection while preparing food not portion or prepared today.
High prioritySOUTH CHINA RESTAURANT →Aug 25, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink
High prioritySOUTH CHINA RESTAURANT →Aug 25, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + Ppm chlorine. Operator diluted rechecked 100 Ppm
High prioritySOUTH CHINA RESTAURANT →Aug 25, 2026