PURO KOSHER
645 W HALLANDALE BEACH BLVD, Hallandale FL 33009
Last inspected Feb 19, 2026 · 5 visits since August 2023
AUG 23
SEP 24
FEB 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot plate-; Cooked onion (105F - Hot Holding); Cooked Bell Peppers (107F - Hot Holding) Per cook food items in unit less than 4 hours. Cook turned temperature higher to reheated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024064167 | Sep 9, 2024 | Mar 10, 2025 | $400 |
Inspection history
5 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air Lowboy-; Vegan Meat (60F - Cold Holding). Per cook food item in unit less than 4 hours. Item not prepared or portioned today. Observed standing water in unit and gasket in disrepair. Cook add ice to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot plate-; Cooked onions (82-85F - Hot Holding); Cooked Peppers (83-86F - Hot Holding) Per cook food items unit less than 2 hours. Observed warmer turned off. Cook stored on flat top to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution 225ppm. Cook remade to 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wear dangling bracelets.
Lowboy gasket in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Old labels stuck to food containers after cleaning. Containers on top shelf above prep sink and on rack next to Three Compartments sink.
Plumbing system in disrepair. Pipe leaking water under triple sink.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer and flat top soiled.
Working containers of flour removed from original container not identified by common name. Employee labeled during inspection.
Aug 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Flip top in cook line. Employees are instructed not to used unit until it's fix.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
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. Flip top-; Sliced tomatoes (49F - Cold Holding); Cut tomatoes (52F - Cold Holding) Per cook food items in unit over 4 hours from Kenmore Refrigerator.Items not prepared nor portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-; Sliced tomatoes (49F - Cold Holding); Cut tomatoes (52F - Cold Holding) Per cook food items in unit over 4 hours from Kenmore Refrigerator Items not prepared nor portioned today. See stop sale. Lower reach in-; Vegan nuggets (53F - Cold Holding); Vegan Patties (51F - Cold Holding) Per cook food items in unit less than 4 hours. Employee moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot plate-; Cooked onion (105F - Hot Holding); Cooked Bell Peppers (107F - Hot Holding) Per cook food items in unit less than 4 hours. Cook turned temperature higher to reheated.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee provided.
No probe thermometer provided to measure temperature of food products. Thermometer provided but as per employee there is no battery.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee bought sanitizer during inspection.
No soap provided at handwash sink in kitchen. Employee provided.
Accumulation of black/green mold-like substance in the interior of the ice machine
Cases of oils stored on floor next to Kenmore Refrigerator. Employee elevated.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Flip top in cook line. Employees are instructed not to used unit until it's fix.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 98F. Cook removed water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryer and wall behind flat top.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to triple sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution 0 ppm. No sanitizer nor bleach in establishment. Employee bought bleach and made solution to 100ppm.
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.