ROBERTS REST
1320 STIRLING RD, Dania FL 33004 · 954.925.9004
Last inspected Jul 20, 2026 · 12 visits since September 2023
OCT 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler 1) container of raw open steaks over case of raw bacon. 2) whole muscle beef above whole pieces of pork.
★ 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--2023026994 | Apr 12, 2023 | May 25, 2023 | $200 |
Inspection history
12 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef
Equipment and utensils not properly air-dried - wet nesting. In kitchen, wet equipment wet nesting.
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line, potato salad (45F - Cold Holding); egg salad (45F - Cold Holding); tuna salad (46F - Cold Holding); chicken salad (47F - Cold Holding). Operator stated held in cooler over night. Not prepared or portioned today. Operator discarded product.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line soiled blade with food debris
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, nova platter has smoked salmon. Not identified at raw on menu.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2025Call Back - Extension given, pendingRoutine 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 ▾
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. For five male employees working in food preparation area.
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 9 high priority.
9 High priority1 Intermediate2 Basic
Show 12 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 container -Cooked pasta (50F - Cooling from heat since yesterday ).. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours..Walk in cooler container -Cooked pasta (50F - Cooling from heat since yesterday ).See stop sale.
Dented/rusted cans present. See stop sale. Dry storage area 3 cans of shredded Kraut visibly leaking. Operator removed to be returned to vendor.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line employee cracked shell eggs then grabbed cheese to serve a different customer. Educated operator on proper handwashing procedures. Operator removed gloves, washed hands and put on new gloves.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In prep area two door freezer- raw chicken over raw beef- portioned packaged. Educated operator on proper storage. Operator removed and stored correctly.
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 at cook line- chicken salad 50F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cook line- chicken salad 50F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler -Sliced Corned beef (46F - Ambient Cooling since yesterday).See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler -Sliced Corned beef (46F - Ambient Cooling since yesterday).See stop sale.
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. For five male employees working in food preparation area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line two drawer cooler plate stored in cheese. Operator removed.
Wet mop not stored in a manner to allow the mop to dry. In chemical storage area two mops sitting in bucket. Operator removed and stored correctly.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee using gloves, cracked raw shell eggs, then grabbed a clean bowl to serve oat meal to a different customer. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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/ 4 employees working in food preparation
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Same shelf of cleaning equipment storage shelf. Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in cook line, wearing a black watch, after manager instructed, employee removed.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 6 Drawer cooler under stove in cook line; American cheese 47F cold holding in unit less than 4 hours ago. Operator moved to another reach in cooler to quick chill. Cheese not prepared or portioned today.
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.
Spray bottles containing toxic substance not labeled in ware washing area. Operator labeled bottles bleach and degreaser.
Carbon dioxide/helium tanks not adequately secured in dry storage room.
Ice buildup around door in true freezer in ware washing room.
Stored food not covered. Container with French fries not covered in true freezer in ware washing area. Operator covered
Mar 20, 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 ▾
No conspicuously located ambient air temperature thermometer in holding unit. Lowboy cooler under griddle no ambient thermometer. Built in thermometer broken.
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to proper 100ppm
Dented/rusted cans present. Three dented tomato sauce cans at cook line. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs multiple times and continued to prepare other food items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler 1) container of raw open steaks over case of raw bacon. 2) whole muscle beef above whole pieces of pork.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer in back prep area, open case raw beef liver above cases of mahi.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low Boy drawer in cook line contains cooked onions at 48F cold holding, diced ham at 48F cold holding. Per employee items not prepared or portioned today. No ambient thermometer for unit to verify if temperatures are good.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In lowboy cook line diced tomatoes checked at 1030am 51F, per employee prepared less than 4 hours. Rechecked at 1105am 55F.
Employee applied hand antiseptic in place of washing hands as required.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop container on side of ice machine had mold like buildup inside bottom.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above triple sink and on shelf below triple sink.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) kitchen equipment left hanging directly above hand sink besides triple sink. 2) clean half pans under soap next to hand washing sink next to ice machine.
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,container of thawed mahi still in ROP packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on clean dish rack by back door.
Employee eating in a food preparation or other restricted area. Employee's Stanley cup next to steam table at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Lowboy cooler under griddle no ambient thermometer. Built in thermometer broken.
Soiled dry wiping cloth in use. 1) Dirty wiping cloth on shelves in dry store room area, left side. 2) Dirty wiping cloth underneath grill.
Sep 11, 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. Uncovered trash receptacle in employee restroom in back kitchen area.
Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard on cook line with no beard guard.
Sep 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority3 Intermediate8 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine at 200ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked whole turkey breast (45F - Cooling). Per date label placed in unit day before. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued to use utensils to cook scrambled eggs for separate order without washing hands and changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, wrapped tray of smoked salmon above container of sliced corned beef and open packs of tortilla wraps. Employee rearranged for proper separation.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In container of raw shell eggs in fliptop unit, two eggs with cracked shells. Employee removed eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, cooked chicken breast (46F - Cold Holding). Per date label in unit 2 days. See stop sale. 2) At grill LOWBOY DRAWERS - shredded cheddar (68F - Cold Holding); cooked onions (67F - Hot Holding); sliced swiss (67F - Hot Holding); saurkraut (65F - Hot Holding); sliced ham (66F - Hot Holding); diced ham (67F - Hot Holding). Per employee all items prepared / portioned day before and pulled from walk in cooler at 7:00am. All items removed from unit and moved to different cooler to rechill. Do not use unit until temperature can be maintained at 41F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pan in BROILER - cooked potatoes (84F - Hot Holding). Per employee prepared less than 3 hours. Potatoes moved back to flattop to reheat and hold there.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Handwash sink not accessible for employee use at all times. Container of utensils blocking hot water access at hand sink by ice machine. Employee moved container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on menu es not marked to indicate consumer advisory. Employees marked during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries in paper towel dispenser at hand sink by ice machine dead; unit not dispensing.
Bowl or other container with no handle used to dispense food. Styrofoam cup in container of rice in side store room.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in side storeroom off kitchen not secured.
Covered waste receptacle not provided in women's bathroom. Uncovered trash receptacle in employee restroom in back kitchen area.
Employee eating in a food preparation or other restricted area. Dishwasher eating beside triple sink after washing dishes with clean dishes on drainboard.
Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard on cook line with no beard guard.
Floor not cleaned when the least amount of food is exposed. Corner of floor in side storeroom has soda syrup/liquid buildup under syrup rack.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above hot well in kitchen has food debris buildup.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer in back prep area, open can employee energy drink.
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.