BRIGHTLINE TRAINS FLORIDA LLC
101 NW 2 AVE, Fort Lauderdale FL 33311 · 305-520-2014
Last inspected Apr 1, 2026 · 6 visits since April 2024
5 inspections, one direction. The current grade is the worst on record.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Non-food grade paper towel used as liner for food container of spinach in the glass cooler. Operator removed non food grade paper towels.
Old labels stuck to food containers after cleaning.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed Quaternary test strips at 3 compartment sink have discolored from non use.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like buildup on nozzles of bar soda guns. Operator cleaned and sanitized during inspection.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed QT test strips at 3 compartment sink area, have not been used in so long they have faded and discolored.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
No soap provided at handwash sink in bar area.
Accumulation of debris on the (left side) inside of the dishmachine door due to misalignment.
Buildup of food debris/soil residue on equipment door gaskets.
Employee eating in a food preparation or other restricted area. Observed on beverage/coffee prep table in kitchen. Observed employees food, drink, cellphone etc. operator relocated.
No conspicuously located ambient air temperature thermometer in holding unit.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
No high temperature test kit provided for measuring the high temperature dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items, hummus, pepperoni, pork, shredded cheese, etc. all 36-48 hours since opened, no date marks.
Spray bottle containing toxic substance not labeled. Observed yellow sanitizer in unmarked spray bottle by broom/mop rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed partially consumed sandwich and soda on food preparation table. Operator removed, cleaned and sanitized.
Ice buildup in multiple reach-in freezers.
No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple units with no ambient thermometers.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees at the bar area.
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.