RADIANT
154-166 N COMPASS WAY, Dania Beach FL 33004 · 954-399-1387
Last inspected Feb 2, 2026 · 8 visits since September 2023
JAN 24
SEP 24
FEB 25
SEP 25
FEB 26
— STEADY
5 inspections within 42 points of each other. Whatever this kitchen does, it does consistently.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature thermometer or thermo labels available
★ 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--2025072105 | Sep 3, 2025 | Feb 23, 2026 | $200 |
Inspection history
8 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw salmon stored over ready to eat foods. Operator moved raw salmon to cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook lines raw burgers and steak stored over cooked chicken wings in cooler drawers. No separation between drawers. Operator moved raw burgers to bottom drawer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On cook line, salsa, quinoa not date marked with day prepared.
Clean utensils stored between equipment and wall. On cook line, two knives stored on between equipment. Operator removed knives.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler 3 pieces of salmon thawed in package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo area in ice bath butter (47F-Cold Holding) and cream cheese (52F - Cold Holding). Per operator placed in ice at approximately 7:00am. Per operator food not prepared or portioned today.Advised operator to bury the items properly in ice. Operator buried items in deeper ice. Second temperatures cream cheese at 40F and butter at 43F.
Wet wiping cloth/towel used under cutting board at cook line prep station. Operator removed.
Carbon dioxide/helium tanks not adequately secured in dry storage area.
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. In walk in cooler 3 pieces of salmon thawed in package. See stop sale.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while engaged in food preparation. Operator removed.
Food stored on floor. In walk in cooler bucket of potatoes stored on floor. Operator removed and stored correctly.
In-use tongs stored on equipment door handle between uses. At cook line thongs stored on oven handle. Operator removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar soda gun stored in standing water in sanitizer bucket. Operator removed snd stored correctly.
Raw fruits/vegetables not washed prior to preparation. At flip top #2 at cook line avocados still have stickers on them. Operator had staff removed stickers.
Feb 25, 2025□ 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 ▾
Current Hotel and Restaurant license not displayed. Not available on site.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watches, after manager instructed, employee removed.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. Dry goos storage rack, large can of New England Style Beans, Chef removed to be return to provider.
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. Large dishwasher machine in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. pico de gallo (44F - Cold Holding); board ham (46F - Cold Holding), per operator food held less than 4 hours, ice added for a quick chill
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Triple sink and dishwasher machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary test strips
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature thermometer or thermo labels available
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine by kitchen entrance.Employee cleaned and sanitized.
Current Hotel and Restaurant license not displayed. Not available on site.
Cutting board has cut marks and is no longer cleanable. Small Cook line flip top.
Employee eating in a food preparation or other restricted area. Employee drinking coffee in preparation area., observed employees drank coffee from an open container without using straw. then placed on prep table, next to blenders condiments and prep sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watches, after manager instructed, employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between prep table and knives, employee removed both.
Soiled dry wiping cloth in use. Cook line prep table, employee removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer, 200 ppm.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured in dry storage room.
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 inside reach in cooler in kitchen. Operator cut packages open during inspection.
Cutting board has cut marks and is no longer cleanable in prep room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator bottle water over clean dishes in expo line. Operator moved bottle water.
Jan 23, 2024Inspection 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 ▾
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Walk in cooler :Butter 45°, cream cheese 45°, sliced cheese 45F. Foods received less than 3 hours. Operator placed all foods in walk in freezer to quick chill. Now 43.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 124° in steam table. Food in unit under 4 hrs. Operator reheated to 168F
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. Reviewed food borne illnesses with chef.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup and water bottle on prep table next to cutting board while employee is engaging in food preparation. Operator moved all drinks away from food preparation.
Food stored on floor. Dry storage: plastic water bottles Walk in cooler: 1 containers of peeled potatoes
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water beside grill.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Dishwasher washed off hands for approximately 3-5 seconds. Reviewed hand washing properly and employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In middle fliptop lower cooler, container of raw shell eggs above containers of cooked pastas. Manager moved eggs to bottom shelf of reach in #9. 2) In left fliptop bottom cooler, container of portioned raw salmon above containers of cooked vegetables and pico de gallo. Manager moved to reach in #6 with other raw fish.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In Continental reach in cooler at cook line, house flans dated marked 9-8. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. In Continental reach in cooler at cook line, house flans dated marked 9-8.
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink by dish machine. Employee removed.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermal label failed to change color after several attempts.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Plastic cup in container of chocolate chips in dry store room by cook line. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf above cook station at short end of cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water beside grill.
Soiled dry wiping cloth in use. Multiple soiled dry cloth at cook line fliptop. Employee removed cloths.
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.