EMBARCADERO 41
189 NW 136 AVE STE C, Sunrise FL 33325 · 754.217.0502
Last inspected Aug 5, 2026 · 10 visits since January 2024
AUG 24
MAR 25
OCT 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Observed 3 small flying insects landing in mop sink, operator killed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030230 | Mar 2, 2026 | May 27, 2026 | $400 |
| 2--2025085624 | Oct 6, 2025 | Dec 18, 2025 | $200 |
Inspection history
10 visits, newest first
Aug 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Peruvian corn 89F @1:45 cooling since 12:00 at this rate food will not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator placed in walk-in freezer.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick towel off the floor then handled a squeezed bottle of sauce.
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. Operator placed call to technician
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw lamb stored over Rte sauce. Operator stored correctly Observed in lower front flip top cooler raw fish stored over RTE sauces. Operator stored correctly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler calamari (47F - Cold Holding); fish (47F - Cold Holding) per operator removed from walk-in and placed in unit approximately two hours not portion or prepared today. Operator placed ice on products
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line beef broth (109F - Hot Holding); brown sauce (90F - Hot Holding) per operator held out of temperature less than 3 hours. Operator placed on stove to reheat.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at front prep sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Battery dead. Replaced battery
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside sugar container scoop handle in contact with sugar. Operator stored correctly.
Time/temperature control for safety food thawed in an improper manner. Observed ribs 37F out at room temperature.operator placed in walk-in cooler.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg then handled clean plate without washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw tuna change gloved then sushi rice without washing hands. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked rice in walk-in cooler. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish thawed salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter chimichurri (48F - Cold Holding); diced tomatoes (54F - Cold Holding) per operator held out temperature less than 1 hour. Operator added more ice to ice bath. Observed in 2 drawers below stove cooked rice (45F - Cold Holding); sliced ham (45F - Cold Holding) per operator held out of temperature less than 1 hour. Not portion or prepared today. Employee covered items with ice to chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on rice. Per employee rice held 2 hours. Employee placed time mark
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink at front counter.
Handwash sink used for purposes other than handwashing. Observed chef knife stored in handwashing sink at front counter. Employee removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Battery was dead. Operator replaced battery.
Commercially processed reduced oxygen packaged fish thawed salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled plates then proceeded to handle clean plates. Employee washed hands and plates were sent to dishwasher.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on table next to stove in ice bath - cooked corn (78F - Cold Holding); Beef broth (68F - Cold Holding); sliced tomatoes (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 1 hour. Employee replaced ice. Observed at low boy cooling drawer in kitchen - tenderloin (47F - Cold Holding); raw chicken (48F - Cold Holding); raw beef (47F - Cold Holding) as per employee item held out out temperature for approximately 45 minutes, items not portioned or prepared today. Employee discarded items at will. Observed at to go station in ice bath - chimichurri (64F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature for approximately 1 hour, employee replaced ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove - chicken broth (127F - Hot Holding) as per employee item held out of temperature for approximately 10 minutes, employee raised temperature.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board grooved. Operator discarded item.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer loaded with ice cream.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects found Observed 3 small flying insects landing in mop sink, operator killed and sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at low boy cooling drawers -Calamari over fries and raw salmon over cooked octopus. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy cooling drawers - raw shell eggs (76F - Cold Holding); cooked corn (72F - Cold Holding) As per operator items not portioned or prepared today. As per operator items held out for approximately 3 hours, operator placed items in walk in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at bar.
Ceiling tile missing. Observed at dry goods room.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at low boy cooling drawer. Salmon thawing in package. Operator removed items from packaging.
Food stored on floor. Observed at walk in cooler - box of tomatoes stored directly on floor. Operator stored correctly.
Ice buildup in walk-in freezer.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes then proceeded to handle clean glass and served water to costumer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of prepping table on cook line - cooked rice (96 - Hot Holding) as per operator item out of temperature for approximately an hour. Operator discarded at will.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
No soap provided at handwash sink. Observed at handwashing station at ceviche bar. Operator provided soap
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Provided form to operator.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observe employee wearing watch while manipulating food. Employee removed watch
Exposed studs/joists/rafters present in food preparation or warewashing area. Observed above fryer station exposed rafters due to remodeling.
In-use wet wiping cloth/towel used under cutting board. Observed on top of mini fridge across from fryer station. Operator removed
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Employee printed and posted during inspection
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per manager, rice on time at 8:30 am employees placed time label.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter, employee cleaned and sanitized
Employee eating while preparing food. Employee tasting soup while cooking on stove, after place salt on soup with same spoon. Manager instructed employee.
Food stored on floor. Two boxes of food, in floor of walk in freezer.
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.