LA BELLE MONIQUE RESTAURANT AND BAKERY
937 STATE ROAD 7, Plantation FL 33317 · 9442744996
Last inspected Aug 20, 2026 · 17 visits since July 2023
OCT 24
FEB 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069696 | Sep 17, 2025 | Feb 24, 2026 | $800 |
| 2--2024027891 | May 10, 2024 | Oct 18, 2024 | $800 |
| 2--2021054756 | Nov 23, 2021 | May 25, 2022 | $400 |
| 2--2019025117 | Apr 30, 2019 | Jul 11, 2019 | $160 |
| 2--2019010789 | Feb 18, 2019 | Apr 22, 2019 | $400 |
| 2--2015022374 | May 5, 2015 | Jul 2, 2015 | $400 |
Inspection history
17 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped lettuce (62F - Cold Holding); plikliz (70F - Cold Holding); cut tomatoes (67F - Cold Holding) in the front counter flip top cooler. Observed large pot of cooked vegetables (92-95F - Cold Holding) in the kitchen. Operator placed items into cooler to quick chill.
Floor tiles missing and/or in disrepair. Observed floor in the walk in cooler/freezer is disrepair with bent metal floor panels throughout.
No container installed for catching grease from hood drip tray. Observed trip container for the hood missing and a paper towel stick inside to prevent dripping on the floor.
Plumbing system in disrepair. Back handwashing sink not working.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching their face and then taking bread from out of the oven without changing gloves or washing their hands.
Pesticide-emitting strip present in food prep area. Operator removed strips.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat plantains in the walk in cooler. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee switching between cleaning and handling ready to eat foods without changing their gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped lettuce (62F - Cold Holding); plikliz (70F - Cold Holding); cut tomatoes (67F - Cold Holding) in the front counter flip top cooler. Observed large pot of cooked vegetables (92-95F - Cold Holding) in the kitchen. Operator placed items into cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (103-110F - Hot Holding) at the front counter. Operator cooked back to 165F+ and placed on hot holding.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 employees working with no CFM on staff. CFM showed up before the end of the inspection.
No soap provided at front handwash sink. Operator provided soap.
Bowl or other container with no handle used to dispense food. Observed sauce container used to dispense salt in the kitchen. Operator removed sauce container.
Cardboard used to line food-contact shelves. Observed table with bread that was lined with a cardboard box. Operator removed cardboard.
Floor tiles missing and/or in disrepair. Observed floor in the walk in cooler/freezer is disrepair with bent metal floor panels throughout.
Food stored on floor. Observed plantains and soup stored on the floor in the walk in cooler. Operator stored properly.
No container installed for catching grease from hood drip tray. Observed trip container for the hood missing and a paper towel stick inside to prevent dripping on the floor.
Plumbing system in disrepair. Back handwashing sink not working.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee use handwashing sinks only used to fill up water in a cup.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 employees working with no certified food service manager on duty.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in the kitchen. As per operator, chemical is sanitizer. Operator properly labeled.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense ice in the ice machine. Operator removed bowl with no handle.
Cardboard used to line food-contact shelves in the prep area under the bread.
Food stored on floor. Observed beef feet stored on the floor in the walk in cooler and chicken stored on the floor in the walk in freezer. Operator stored properly.
Open dumpster lid.
Nov 18, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 only 1 of the 5 employees on staff at time of inspection with a Food Handlers training certificate.
Nov 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat vegetables in the walk in freezer. Neither item was in its commercial packaging. Operator stored properly.
Roach activity present as evidenced by live roaches found. Observed approximately 3 lives roaches under the glass door cooler by the front counter. Observed 1 live roach on the floor by the large ovens in the kitchen. Observed approximately 3 live roaches under the front counter flip top cooler. Operator killed all live roaches, washed and sanitized the areas.
Handwash sink not accessible for employee use at all times. Observed front handwashing sink by ice machine blocked with a water bubbler. Operator removed water bubbler.
Handwash sink used for purposes other than handwashing. Observed tub of butter in the front handwashing sinks operator provided by the ice machine. Operator removed tub of butter.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 employees engaging in food preparation without having a Certified Food Manager on staff.
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 only 1 of the 5 employees on staff at time of inspection with a Food Handlers training certificate.
Dead roaches on premises. Observed approximately 3 dead roaches under the glass cooler near the front counter. Operator disposed of dead roaches, washed and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags stored over bags of flour. Operator stored properly.
Floor area(s) covered with standing water. Observed standing water by front counter flip top cooler. Operator removed standing water.
Food stored on floor. Observed plastic bucket wit cooked peppers in the walk in cooler stored on the floor. Operator stored properly.
Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw chicken thawing in the triple sink with cold water that was barely running. Operator increased the velocity of the water.
Sep 18, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken.
Sep 18, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Live, small flying insects found. Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread. Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes. Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink. Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen
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. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken.
Sep 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority7 Intermediate6 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale.
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 handling cell phone then proceed to prepare food without washing hands
Live, small flying insects found. Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread. Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes. Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink. Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in walk in cooler. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen
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. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
Handwash sink not accessible for employee use at all times. Observed hand washing sink near ice machine completely blocked by water fountain.
Handwash sink used for purposes other than handwashing. Observed hand washing sink near ice machine being used to hold a container of butter catching water dripping from the sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared Mac and cheese cooked 2 days ago in walk in cooler not date marked
Bowl or other container with no handle used to dispense food. Observed container of sugar with a bowl without a handle being used as a scoop.
Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags and phones stored over bags of flour and salt in dry storage area.
Food stored on floor. Observed in walk in freezer several boxes of food stored on the floor.
Food-contact surface not smooth and easily cleanable. Cardboard used ton top of prep table with bread stored in direct contact
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front line flip top cooler the interior of the reach in cooler soiled.
Apr 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority6 Intermediate3 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by water cooler in kitchen.
Manager or person in charge lacking proof of food manager certification. Frandy Vertus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked meats per operator prepared February 22 2025
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 03/18/2022
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. Located by rear exit door.
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority10 Intermediate8 Basic
Show 21 findings ▾
Live, small flying insects found. Observed 1 flying insects at mop sink. Observed 1 flying insect in dry storage room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seasoned chicken wings (53-61F -Ambient Cooling) in deep cover bowls. per operator rinse with hot water then seasoned. Held in cooler overnight.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed seasoned chicken wings (53-61F -Ambient Cooling) in deep cover bowls. per operator rinse with hot water then seasoned. Held in cooler overnight. See stop sale.
Handwash sink not accessible for employee use at all times. Blocked by water cooler in kitchen.
Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand washing sink in kitchen.
Manager or person in charge lacking proof of food manager certification. Frandy Vertus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. In dishwasher area.
No probe thermometer provided to measure temperature of food products. Operator had meat thermometer.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked meats per operator prepared February 22 2025
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 03/18/2022
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while slicing peppers
Food stored on floor. Observed whole fish in stainless steal bowl on the floor by three compartment sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. Located by rear exit door.
Single-service articles improperly stored. Observed box of plastic drinking cups stored on the floor at front counter.
Stored food not covered. Observed multiple containers of cooked meats not covered.
Time/temperature control for safety food thawed in an improper manner. Observed pork 30F in standing water.
Dec 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fish (89F - Hot Holding); noodles (105F - Hot Holding). Per operator, both items cooked and placed in unit 2 hours prior to the inspection. Operator reheat items to 177-181F.
Handwash sink not accessible for employee use at all times. -Observed hand wash sink in kitchen block with water dispenser.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings stored in walk-in cooker. Per operator, chicken wings cooked on 10/05/2024.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 03/18/2022
Exterior door has a gap at the threshold that opens to the outside.
Light shield damaged/in disrepair. -Observed light shield missing in kitchen.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Stored food not covered. -Observed several uncovered containers with cooked meats stored in walk in cooler.
Oct 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority7 Intermediate9 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked chicken wings in walk in cooler. Operator relocate raw shell eggs to bottom shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fish (89F - Hot Holding); noodles (105F - Hot Holding). Per operator, both items cooked and placed in unit 2 hours prior to the inspection. Operator reheat items to 177-181F.
Food thermometer(s) not calibrated according to manufacturer's specifications. No batteries in thermometer.
Handwash sink not accessible for employee use at all times. -Observed hand wash sink in kitchen block with water dispenser.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings stored in walk-in cooker. Per operator, chicken wings cooked on 10/05/2024.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 03/18/2022
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. -Observed water dripping from ceiling in walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.
Light shield damaged/in disrepair. -Observed light shield missing in kitchen.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Stored food not covered. -Observed several uncovered containers with cooked meats stored in walk in cooler.
May 10, 2024□ 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 ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inadvertent Chawanne 03/18/2019-03/18/2022
May 9, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate1 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. At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30, cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At triple sink/ dishwashing area- approximately 40 small flying insects landing on walls and clean dishes and utensils. At cookline area - approximately 10 small flying insects landing on prep counter and on power cord above cookline.
Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler - nonfood grade hoe, depot bucket used to store seasonings- operator placed food in food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over cans of juice - operator moved raw shell eggs to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30, cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steamtable and hot box- meat patty 104-118F- hot holding, cooked plantain 104-118F, #3 cooked chicken 123-129F- hot holding cooked fish 101-115F- hot holding, cooked beef 115-121F- hot holding- food out of temperature for 2 hours - operator placed to be reheated to 165F. At cookline area- Cooked rice 112-130F- hot holding- food out of temperature for 1 hour- operator placed on steam table to reheat to 165F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 posterto operator.
Handwash sink not accessible for employee use at all times. At handwash sink by kitchen entrance blocked by containers of water and water dispenser - operator removed.
No soap provided at handwash sink- at handwash sinks in kitchen- operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inadvertent Chawanne 03/18/2019-03/18/2022
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpacks hung on drying rack for clean cooking utensils.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, rice and beans (47-56F - Cooling). The item had been cooling overnight. The item had not been prepped or portioned today. The item was discarded. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, rice and beans (47-56F - Cooling). The item had been cooling overnight. The item had not been prepped or portioned today. The item was discarded. See stop sale.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Time/temperature control for safety food thawed in an improper manner. In the 3 compartment sink, chicken was thawing in standing water. The operator turned on the water to thaw under running water.
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.