MENTENYC LLC
16102 EMERALD ESTATES DR, Weston FL 33331
Last inspected Aug 21, 2026 · 16 visits since August 2023
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw seafood. Operator stored all items properly.
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Equipment in poor repair. The Turbo Air reach in cooler door handles are broken.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On the cook line, Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine
A return visit. The problems from the previous inspection had been dealt with.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ceiling shows damage or is in disrepair. In the dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to the cook line, on the shelf with Single Service items, a cell phone and keys were stored. The items were removed
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
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. Observed server drop off dirty dishes and then handled single serve items without washing hands. Server washed hands. Warning**
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over cooked turkey burger patties not all commercially packaged in reach in freezer. Employee store correctly.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Stored food not covered. Observed fries and sweet fries in containers not covered. Employee covered.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 1 finding ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean plates immediately after rinsing and loading dirty plates. Manager translated proper procedures and employee washed hands.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 5 findings ▾
Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw seafood. Operator stored all items properly.
Ice buildup around fan area - walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Cookline - Knife in space between flip tops. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 120F. Operator moved to heat source to heat.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine less than 10ppm). Operator added solution. Chlorine 50ppm.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - cooked pasta (74-76F - Cooling). Per operator cooling approximately 3 hours. Observed item in large, closed plastic bags. Reviewed proper cooling. 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 70 degrees Fahrenheit within 2 hours. Walk in cooler - cooked pasta (74-76F - Cooling). Per operator cooling approximately 3 hours. Observed item in large, closed plastic bags. Reviewed proper cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - buttermilk (46F). Per operator item placed in ice bath 1.5 hours ago. Observed ice/water level too low. Operator added ice to quick chill. Second temp - 39-41F.
Ice buildup in walk-in freezer by fan.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - buttermilk (59-64F). Per operator item out approximately 2 hours. Observed ice/water solution too low. Operator voluntarily discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cookline hose Bibb.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 4 findings ▾
Observed 2 employees entered kitchen, put on gloves and began working with food - one touched raw fish, one handled clean equipment - without first washing hands. Reviewed proper procedures and employee properly washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - Mac and cheese (125-145F - Hot Holding). Per operator holding 1 hour. Observed item in double pan. Reviewed proper hot holding. Operator immediately placed on grill to reheat. Second temp 185F.
Vacuum breaker missing at cookline hose bibb.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw duck stored over ready to eat cooked seafood. Operator stored all items properly.
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. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
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.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in rear kitchen. Employee cleaned and sanitized
Current Hotel and Restaurant license not displayed. License not available on site.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 650 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
Show 2 findings ▾
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. Dishwasher (Chlorine 0ppm). Operator added solution. Chlorine 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area magnetic knife rack visibly soiled. Operator cleaned.
Nothing was found. The inspector recorded no violations at all.
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.