FUNKY BUDDHA BREWERY BAR
1201 NE 38 ST, Oakland Park FL 33334 · 954.440.0046
Last inspected Aug 7, 2026 · 8 visits since August 2023
AUG 24
JAN 25
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ 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--2022052521 | Sep 13, 2022 | Nov 10, 2022 | $200 |
Inspection history
8 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ice buildup in bar reach-in freezer - black unit.
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - left low boy - cooked onions (75-76F - Cooling). Per operator item cooked approximately 4 hours ago. Reviewed proper cooling. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - left low boy - cooked onions (75-76F - Cooling). Per operator item cooked approximately 4 hours ago. Reviewed proper cooling. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then touched ready to eat food without first taking off gloves and washing hands. Reviewed proper hand washing and cook washed hands.
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. Cookline - flip top - raw tuna (57F); Cole slaw (59F); Per operator raw tuna and Cole slaw held in this unit overnight. No items prepped or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - left low boy - raw beef (46-49F). Per operator item held in unit approximately 6 hours. Observed ice buildup by fans. Not prepped or portioned today. Reviewed proper cold holding. Operator immediately began to fully cook the beef. Corrective action taken. 2. Cookline - flip top - raw tuna (57F); Cole slaw (59F); hummus (46-48F). Hummus placed in unit almost 4 hours ago. Observed ice buildup by fans. Operator moved to freezer to quick chill. Per operator raw tuna and Cole slaw held in this unit overnight. No items prepped or portioned today. See stop sale
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. Left Cookline low boy and Cookline flip top. Observed ice buildup by circulation fans.
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. Delfield unit on Cookline - several intact bags of fish - per operator removed from freezer and placed in this unit approximately 5 hours ago. Reviewed proper procedures and gave operator procedures handout for thawing fish. Operator immediately removed items from vacuum.
Food stored under dripping water line. Delfield unit on Cookline - water dripping from upper section of unit. Operator moved food items.
Ice buildup in bar reach-in freezer - black unit.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Dec 3, 2025Inspection 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 color/concentration comparison chart available for chemical test kit used to check sanitizer. No quaternary ammonium concentration chart available
No Heimlich maneuver/choking sign posted. Chef posted chart
Jul 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak; (45F - Cold Holding); Meat balls (45F - Cold Holding). Walk In Cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee placed wiping cloth in Sanitizer bucket
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over Egg plant in Delfield cooler
Spray bottle containing toxic substance not labeled.Bottle contained pink liquid identified as quat sanitizer Employee labeled spray bottle.
Employee personal items stored next to Egg plant. Delfield cooler. Chef discard item
Interior of soda gun holster has accumulation of food debris. Bar Employee cleaned and sanitize holster
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dish machine 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.
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.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. pH strips used for quaternary strips
Scoop used for dispensing Hummus handle in contact with Hummus
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beer cheese sauce(47F - Cooling ) in deep plastic covered container. Per operator held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beer cheese sauce(47F - Cooling ) in deep plastic covered container. Per operator held in cooler overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beer cheese sauce (47F - Cold Holding) in deep plastic covered container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for quaternary sanitizer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on pots on rack in dishwashing area not stored inverted or in a protected manner operator inverted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water at a temperature of 122F on char grill.. Cook turned up flame.
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.