ORANGE TREE RESTAURANT
6400 N UNIVERSITY DR, Tamarac FL 33321 · 954.722.1144
Last inspected Feb 3, 2026 · 8 visits since September 2023
SEP 24
MAR 25
SEP 25
NOV 25
FEB 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. As of Mar 13 2025. Operator paid license over the phone while inspection was being conducted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024010443 | Jan 30, 2024 | Mar 20, 2024 | $400 |
| 2--2023055982 | Sep 19, 2023 | Oct 26, 2023 | $200 |
| 2--2019053154 | Oct 18, 2019 | Nov 15, 2019 | $400 |
Inspection history
8 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substances buildup on ice tea dispenser. Operator clean and sanitized
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 no food manager on duty at the time of inspection. Manager returned during inspection
No paper towels or mechanical hand drying device provided at handwash sink.. Operator replenished
Time/temperature control for safety food thawed in an improper manner. -Observed burger patties and steak thawing at room temperature in kitchen. Operator transfer to walk in cooler.
Show the remaining 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sausage gravy
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels in back kitchen empty. Operator replaced
Standing water in bottom of reach-in-cooler. 2 door lowboy reach in cooler, standing water
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can on sausage gravy
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; potatoes (45F- Cold Holding). As per operator food not portioned or prepared today, in u it less than 4hrs. As per operator foods not left out on counter. Operator put in smaller containers and inside reach in freezer for quick chill.
Food stored on floor. Buckets of ready to eat potatoes in direct contact with floor inside walk in cooler
Standing water in bottom of reach-in-cooler. Standing water in 2 door lowboy cooler behind front desk
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. As of Mar 13 2025. Operator paid license over the phone while inspection was being conducted
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. Walk in cooler broken, establishment is awaiting part to fix
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cooked soup placed directly under several flats of raw shell eggs. Operator removed
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. BBQ pulled pork, not date marked. Operator date marked
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm. Operator remade to 100ppm
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored next to coffee creamer on shelf by meat slicer in prep/storage room. Manager moved medicine to first aid kit
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Shell eggs over raw pork sausage in walk-in cooler. Operator rearranged for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top: individual butters (48F - Cold Holding); sliced cheese (48F - Cold Holding). Per employee in unit 3 hours. Both items not prepared or portioned today, being held above chill line under no temperature control. Manager placed both items in walk in cooler to re-chill.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water at 32F.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank in back prep kitchen not secured.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Manager cleaned.
Sep 20, 2023□ 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pooled eggs stored above deli meats in walk in cooler. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. sausage gravy commercially processed reheating since 6am (9:40) (92°F - Reheating) canned sausage gravy on first reheat temped at 92°F. Operator states item has been reheating since 6am in steam table. Large pan used in small steam table and water not covering height of food product. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. oatmeal reheating since 6am(9:40) (115° - Reheating); hollandaise sauce commercially processed 2nd reheat reheating since 6am(9:40) (138°F - Reheating); chili reheating since 6am(9:40) (129°F - Reheating). Items in second reheat. Stored in steam table and have been reheating in steam table since 6am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54°F - Cold Holding). Stored in cook line flip top cooler. Cheese stacked high over fill line. Operator states item has been in unit for 3 hours. Operator removed excess and moved to reach in freezer to quick chill
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. oatmeal reheating since 6am(9:40) (115° - Reheating); hollandaise sauce commercially processed 2nd reheat reheating since 6am(9:40) (138°F - Reheating); chili reheating since 6am(9:40) (129°F - Reheating). Items in second reheat. Stored in steam table and have been reheating in steam table since 6am. See Stop Sale.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. sausage gravy commercially processed reheating since 6am (9:40) (92°F - Reheating) canned sausage gravy on first reheat temped at 92°F. Operator states item has been reheating since 6am in steam table. Large pan used in small steam table and water not covering height of food product. See Stop Sale.
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. Operator unable to demonstrate knowledge of big 6 food borne illnesses at time of inspection. Provided big 6 hand out
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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/ CFM arrived at time of inspection
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator
Dead roaches on premises. Observed 4 dead roaches inside of gasket of front counter 2 door reach in cooler at front counter used for dry storage. Operator removed cleaned and sanitized
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored with single service items at front counter. Employee bag stored with unwashed produce in kitchen area
Food stored on floor. Bucket of pickles stored on floor in walk in cooler. Operator moved to shelf
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.