DONNA'S RESTAURANT
3294 N SR 7, Lauderhill FL 33319
Last inspected Aug 5, 2024 · 7 visits since July 2023
□ Not on the state's active licence list
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.
JUL 23
AUG 23
MAR 24
AUG 24
≈ ERRATIC
4 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw pork. Items were Stop sold for temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024021260 | Mar 22, 2024 | May 9, 2024 | $200 |
Inspection history
7 visits, newest first
Aug 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spicy beef patties (115-123F - Hot Holding); beef patties (127-138F - Hot Holding) per manager held out of temperature less than two hours. Manager placed in oven to reheat to 165F.
No paper towels or mechanical hand drying device provided at handwash sink.next to three compartment sink. In men's bathroom.Employee replaced
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on food preparation table.
Food stored on floor. Observed plastic containers of bbq sauce and jerk sauce stored on walk-in floor.
Show the remaining 4 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed true #4 Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on food prep table.
Working containers of food salt removed from original container not identified by common name.
Mar 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 10ppm. Corrected to 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed fried chicken stored next to ready to eat chicken. Manager voluntarily discarded fried chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Patty hot box; patties (113-137F - Hot Holding). Employee placed Pattie's to be reheated.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored next to seasoning. Employee removed cell phone.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink set up in the order; wash, sanitize, rinse. Inspector educated operator about the correct set up order. Employee set up 3 compartment sink in correct order.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tong stored in standing water at 83F. Employee discarded water and changed tong.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to cook line. Employee removed and placed in to washed.
Aug 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink outside.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority6 Intermediate10 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Peas 76° at 10:30a to 71° at 1:00pm heated cooling at 9am, in the walk in cooler. Observed in unit in disrepair, food stored in deep container. See stop sale.
Dented/rusted cans present. 14 oz butter beans stored on the shelf above salad prep table. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler observed, oxtail (55F-Cold Holding); curry goat (55F-Cold Holding); brown stew (56F-Cold Holding); kidney (55F- Cold Holding); liver (56F- Cold Holdingl), per operator in cooler overnight, not portioned or prepared today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Peas 76° at 10:30a to 71° at 1:00pm heated cooling at 9am, in the walk in cooler. Observed in unit in disrepair, food stored in deep container. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler observed, oxtail (55F-Cold Holding); curry goat (55F-Cold Holding); brown stew (56F-Cold Holding); kidney (55F- Cold Holding); liver (56F- Cold Holdingl), per operator in cooler overnight, not portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Observed patty (127F- Hot Holding); fritter (122F-Hot Holding) at the front counter hot box, in unit less than 4 hours. Observed lower level on unit not set to highest setting. Operator will reheat to 165. 2. Observed cabbage (99F-Hot holding); brown stew (125F-Hot holding); curry (125F- Hot holding), at the hot box by the hand wash sink, held in unit less than four hours. Observed unit off. Operator instructed to reheat foods to 165°.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink outside.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. New hire less than 60 days, no employee agreement observed. Provided poster and reviewed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Garlic oil mix at salad prep station, per operator opened more than 24 hours. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area cutting boards.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for chlorine.
No paper towels or soap or mechanical hand drying device provided at handwash sink. Observed at Hand wash sink at the front counter.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler.
Food stored on floor. Observed fish on the floor in the walk in cooler. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils observed in water 82°, operator dumped water, will store utensils dry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Observed food debris on shelving in flour cabinet, 2. Gaskets at the walk-in cooler door
One Wet wiping cloth not stored in sanitizing solution between uses at the raw chicken prep table. Operator placed In solution.
Standing water in bottom of reach-in-cooler. Reach-in cooler in the hallway.
Two In-use wet wiping cloth/towel used under cutting board at the salad prep counter. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at the front counter by the hand sink. Sanitizer Bucket (Chlorine 0ppm). Operator remade sanitizer now 50ppm.
Working containers of food removed from original container not identified by common name. Observed an unlabeled container of sugar. Operator labeled.
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
Jul 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw pork. Items were Stop sold for temperature abuse.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked fish (58-60F); raw chicken (55-60F); raw pork (55-57F). Per operator items were held in unit overnight. No items pooled, prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked fish (58-60F); raw chicken (55-60F); raw pork (55-57F). Per operator items were held in unit overnight. No items pooled, prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food stored on floor. Container of raw pork stored on floor in walk in cooler. Item was stop sale for temperature abuse.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
Jul 14, 2023□ 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit available, business using chlorine for sanitation.
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.