EMBARCADERO 41
3111 N UNIVERSITY DR STE 113, Coral Springs FL 33065
Last inspected Aug 26, 2026 · 8 visits since September 2023
SEP 24
MAR 25
SEP 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 1 dented fruit mix kept next to undamaged cans by dry storage shelf in the back.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 14 high priority.
14 High priority2 Intermediate3 Basic
Show 19 findings ▾
Container of medicine improperly stored. Bottle of pain reliever on counter beside clean glassware at bar area. Employee removed medication.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50F - Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In cookline lower fliptop cooler, portioned rice 75F at 2:40pm (Cooling from approximately 11:00am). See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After multiple attempts and priming, bar dishmachine reading 0ppm chlorine. Advised manager to use dishmachine in back for cleaning and sanitizing.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell eggs and continued handling multiple pans to prepare other items without washing hands and changing gloves. Discussed with manager to translate proper hand washing procedures with employee.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean sanitized dishware from machine without washing hands after spraying and loading dirty dishware. Reviewed proper handwashing with manager to translate to employee.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at front ceviche make line washed hands for less than 10 seconds before beginning new task. Reviewed proper procedures with employee to properly wash hands for minimum 10 seconds.
Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler at cookline, raw shrimp, raw shell eggs, and raw chicken above portioned rice and sauce containers.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at ceviche station handled personal bag and cell phone and continued preparing food orders without washing hands and changing gloves. Reviewed proper procedures with manager to translate to employee.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. In front counter reach in lowboy cooler, 1 piece raw tuna still in vacuum packaging. Per employee thawed more than 4 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table at make line, under no time control, raw shell eggs (82F - Cold Holding); mixed lettuce (74F - Cold Holding). Per employee eggs out of cooler approximately 2 hours and lettuce on table approximately 1 hour. Employee moved both to reach in cooler to rechill. 2) In 3 door lowboy cooler at make line, heavy cream (50F - Cold Holding). Per manager received cold and in unit for 2 days. 2 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50F - Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. 3 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In cookline lower fliptop cooler, portioned rice 75F at 2:40pm (Cooling from approximately 11:00am).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table at make line, under no time control, raw shell eggs (82F - Cold Holding); mixed lettuce (74F - Cold Holding). Per employee eggs out of cooler approximately 2 hours and lettuce on table approximately 1 hour. Employee moved both to reach in cooler to rechill. 2) In 3 door lowboy cooler at make line, heavy cream (50F - Cold Holding). Per manager received cold and in unit for 2 days. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table at make line, under no time control, cooked corn (95F - Hot Holding). Per employee corn is served warm at room temperature. Corn was heated less than 3 hours. Advised manager to either proper hot hold above 135F, chill for cold holding, or use time control. Manager moved to cooler to chill.
Toxic substance/chemical improperly stored. Bottle of degreaser hanging on rack above clean cooking pans at cookline. Employee removed degreaser and placed under hand sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar reach in cooler, open gallon of milk missing date marked after opening when opened. Per employee opened over 24 hours. Employee added date for 8-24.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper cooler, cut tomatoes 45F at 2:30F (ambient cooling from 12:30pm) to 46F at 3:50pm. Based on times and temperatures taken tomatoes will not reach 41F in 4 hrs. Employee moved tomatoes to reach in cooler to rapid chill.
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. See stop sale. In front counter reach in lowboy cooler, 1 piece raw tuna still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) At bar, utensils in standing water 80F. Employee washed utensils and replaced in dry container. 2) At ceviche station, knife in container of standing water 79F. Employee removed from water.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 1 dented fruit mix kept next to undamaged cans by dry storage shelf in the back.
Raw animal food stored over or with unwashed produce. Observed raw shell quail eggs on top shelf directly over unwashed non ready to eat vegetables in 2 door reach in cooler. Operator, removed eggs from top shelf
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, no label observed. As per operator sushi rice made less than 2hrs ago, operator placed corresponding time stamp on rice
Handwash sink used for purposes other than handwashing. Hand was sink behind bar used to store equipment. Operator removed
No probe thermometer provided to measure temperature of food products. Operator presented a cooking thermometer only used for hot foods
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.
Damaged/spoiled/recalled food not properly segregated. 1 dented fruit mix kept next to undamaged cans by dry storage shelf in the back
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ready to eat rice in kitchen flip top,cooler next to Cookline. Operator reorganized cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front two door stainless; raw tuna (52F - Cold Holding); raw salmon (52F - Cold Holding). Per operator food cold holding in unit less than four hours. Operator placed food in freezer to quick chill. Food not prepared or portioned today.
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. Corn and rice on time control not time marked. Per operator food out of temp less than four hours. Operator time marked food 2-6pm
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink. Reviewed proper hand washing procedures with operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Majesty cooler at 4:30pm cheese 46F ambient cooling for 1 hour to 46F at 4:50pm. At this rate proper cooling to 41F in 4 hours. Observed food covered cooling. Operator placed cheese in freezer to quick chill
Handwash sink used for purposes other than handwashing. Container of cooking utensils in hand sink. Operator removed containers
Bowl or other container with no handle used to dispense food. Container used as scoop in fries container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go container in kitchen not inverted. Operator inverted containers
Old labels stuck to food containers after cleaning. Old label on food container in front counter. Operator removed
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. In reach in cooler by white chest freezer, raw shell eggs stored above unwashed produce.
Handwash sink used for purposes other than handwashing. On cook line, handwashing sink blocked with container with utensils.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for rice and whole shell eggs on cook line being held Time as a public health control. Emailed form to operator
In-use tongs stored on equipment door handle between uses. On cook line by rice cooker, tongs stored on cooler door handles. Operator removed tongs and put to dishwasher to clean
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils stored in standing water 79°F. Operator discarded water.
Stored food not covered. In reach in freezer by three compartment sink, dumplings and cut tomatoes stored uncovered.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
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. Printed provided handout to operator. Operator posted
Handwash sink used for purposes other than handwashing. Cooking utensils stored in front employee hand wash wash sink. Operator removed
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer broken.
Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled. Operator labeled bottle
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage stored next to avocados on front prep table. Operator removed
No handwashing sign provided at a hand sink used by food employees. No sign for prep area employee hand wash sink
Old labels stuck to food containers after cleaning. Observed at dish shelves. Operator removed
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to front counter after handling boxes in front kitchen without washing hands before putting on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Front counter in flip top, container raw fish over containers of sauces. 2) Cook line flip top, Raw beef in container over Ready to eat risotto in container 3) Reach in cooler in kitchen containers of raw fish over container of cooked mussels. Employee rearranged all items to properly separate.
Stop Sale issued due to food not being in a wholesome, sound condition. Front counter flip top, thawed tuna not removed from ROP packaging. Employee thawed night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Three door cooler at front counter. Mousse (55F - cold holding); Choc. Mousse (57F - cold holding); Milk (56F - cold holding) Per employee not prepared or portioned today and in unit since 11am. Ambient temperature of unit 47F. Employee moved all products to reach in cooler inside the kitchen to rechill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen reach in cooler, shredded Cheese 55F at 2:00pm (received and cooling since 11am) to 53F at 2:45pm.
Handwash sink not accessible for employee use at all times. Front counter hand sink, sponge and dish soap inside of sink. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
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.
No handwashing sign provided at kitchen hand sink used by food employees.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in majesty refrigerator. Operator removed chicken and stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw beef stored over corn in chest freezer. Operator relocate raw beef.
Employee washed hands in a sink other than an approved handwash sink. -Observed manager wash his hands in 3 compartment sink. Instruct operator to wash his hands in recommended hand sink.
Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep area used as dump sink, evidence by large waste foods particles found inside.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in refrigerator no identified or segregated from food storage to the public. Operator discarded at will
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Operator removed and stored properly.
Food stored on floor. -Observed cases with various food items stored on dry storage floor. Operator removed and stored properly.
No handwashing sign provided at a hand sink used by food employees in kitchen area.
Old labels stuck to food containers after cleaning.
Stored food not covered. -Observed an uncovered container with salt in dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall at 3 compartment sink.
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.