COMPASS GROUP USA INC
1500 NW 136TH AVENUE, Sunrise FL 33323 · 954-503-7305
Last inspected Mar 31, 2026 · 9 visits since October 2023
APR 24
SEP 24
DEC 24
NOV 25
JAN 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages (116F - Hot Holding); diced potatoes (120-141F - Hot Holding). Per operator, items have been out of temperature for approximately ten minutes. PIC voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Previous inspection: Operation conduction acidification of sushi rice and holding more than 4 hours at the kitchens front counter. Advised operator to provide corporate HAACP to DBPR for approval and provided process waiver application. Approval pending.
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Previous inspection: Operation conduction acidification of sushi rice and holding more than 4 hours at the kitchens front counter. Advised operator to provide corporate HAACP to DBPR for approval and provided process waiver application. Approval pending.
Equipment and utensils not properly air-dried - wet nesting. Containers on rack next to small walk in cooler. Removed during inspection.
Floor soiled/has accumulation of debris. Floor of walk in freezer soiled. Cleaned during inspection.
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operation conduction acidification of sushi rice and holding more than 4 hours at the kitchens front counter. Advised operator to provide corporate HAACP to DBPR for approval and provided process waiver application.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb at the dish washing area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operation conduction acidification of sushi rice and holding more than 4 hours at the kitchens front counter. Advised operator to provide corporate HAACP to DBPR for approval and provided process waiver application.
Floor soiled/has accumulation of debris. Walk in freezer soiled with paper debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled with food debris.
Standing water in bottom of reach-in-cooler in the kitchen. Operator cleaned.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed at 10:00 rice held on Time as a Public Health Control for safety with time starting at 10:30 held at 89-104F. Per chef, rice will be discarded at 2:30pm. PIC informed of correct temperature at which time should begin and advised to discard rice at 1:00pm.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria T. Florida Restaurant and Lodging Association expired 11/4/2024.
Current Hotel and Restaurant license not displayed.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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. Observed less than 160F. Water heater switched off as a result of a power outage. PIC turn on water heater. Corrected to 160F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages (116F - Hot Holding); diced potatoes (120-141F - Hot Holding). Per operator, items have been out of temperature for approximately ten minutes. PIC voluntarily discarded.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed Bratley F. Form sent to PIC to be reviewed and signed by employee.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution three complete sink. PIC removed and stored appropriately.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen pizza station- observed employee touching pizza door handle, cleaning cutting board and serving ready to eat pizza without changing gloves and washing hands. Operator stopped employee to change gloves and wash hands.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Main kitchen Global steam table service line-observed employee stated that internal cooking temperature for pork is 69 degrees F.
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.