CLUCKIN HOT CHICKS
645 S FEDERAL HWY, Dania Beach FL 33004
Last inspected Jul 17, 2023 · 1 visit since July 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep line next to cold rail, fried chicken breast (108F - Hot Holding). Per manager cooked less than 30 minutes to prepare for lunch. Manager refried chicken to properly hot hold.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018051871 | Sep 27, 2018 | Jan 18, 2019 | $520 |
| 2--2016045261 | Sep 23, 2016 | Oct 13, 2016 | $520 |
Inspection history
1 visit, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold rail, shredded cheese (51F - Cold Holding). Container filled 1.25 hrs from walk in cooler. Container not properly held in ice bath; sitting on top of ice. Employee replaced cheese with new and placed container deeper into ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep line next to cold rail, fried chicken breast (108F - Hot Holding). Per manager cooked less than 30 minutes to prepare for lunch. Manager refried chicken to properly hot hold.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line at 200ppm chlorine. Manager remade to proper 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary kit available, need chlorine.
Show the remaining 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find original form from licensing. New form sent to be completed.
Employee with no hair restraint while engaging in food preparation. Two employees working without hair restraints. Employees put on hats.
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.