BOWLED GREENACRES LLC
6854 FOREST HILL BLVD, Greenacres FL 33413 · 732.580.4811
Last inspected Apr 23, 2026 · 4 visits since March 2025
MAR 25
JAN 26
APR 26
▲ GETTING WORSE
3 inspections trending down, 37 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At triple door upright stainless reach in cooler; cooked rice (46F - Cooling); cooked quinoa (45F - Cooling). Operator stated cooling overnight in full, deep containers with tightly fitting lids, did not reach 41F within 6 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At upright triple door stainless reach in; cooked rice (48F - Cooling). Operator stated cooling overnight in full deep container tightly covered with lid, did not reach 41F within 6 hours. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee rinsing sanitizer buckets and cashiering then put on gloves and began preparing food for customer without washing hand. Discussed with employee who then washed hands and changed gloves,
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. At upright triple door stainless reach in; cooked rice (48F - Cooling). Operator stated cooling overnight in full deep container tightly covered with lid, did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (102F - Hot Holding); cooked quinoa (98F - Hot Holding). Operator stated items reheated in microwave prior to being held less than 1 hour, steam table not turned on, still unplugged. Operator plugged in/turned on steam table, moved items to be reheated to 165F and held at 135F or above.
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At triple door upright stainless reach in cooler; cooked rice (46F - Cooling); cooked quinoa (45F - Cooling). Operator stated cooling overnight in full, deep containers with tightly fitting lids, did not reach 41F within 6 hours. See stop sale.
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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At triple door upright stainless reach in cooler; cooked rice (46F - Cooling); cooked quinoa (45F - Cooling). Operator stated cooling overnight in full, deep containers with tightly fitting lids, did not reach 41F within 6 hours. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers salmon served raw, not identified as being raw. Advised Operator to properly identify salmon as being raw.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products. Advised Operator to acquire/calibrate required probe thermometer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided, Operator informed employee during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided, Operator posted during inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Most ceiling tiles smooth, nonabsorbent and easily cleanable. Ceiling tiles over front line food preparation/storage area are absorbent, not smooth and easily cleanable. Advised Operator to replace.
Mar 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Most ceiling tiles smooth, nonabsorbent and easily cleanable. Ceiling tiles over front line food preparation/storage area are absorbent, not smooth and easily cleanable. Advised Operator to replace.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.