ST BESS KITCHEN
8318 W OAKLAND PARK BLVD, Sunrise FL 33351 · 9545338923
Last inspected Aug 3, 2026 · 7 visits since October 2023
NOV 24
APR 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen not landing on any surface. Operator killed and removed. All areas clean and sanitized
★ 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--2025039195 | Apr 21, 2025 | Jun 5, 2025 | $200 |
Inspection history
7 visits, newest first
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Live, small flying insects found. Observed 3 live flying insects at dishwashing area. Operator killed and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish cold held in flip top cooler at 48-54F. Per operator, fish transfer to unit 3 hours prior to the inspection. Operator removed to freezer for quick chill. -Observed raw oxtail cold held in walk in coo,er at 44F. Oxtail transfer back to cooked 3 hours before the inspection. Advise operator to put item in freezer for quick chill.
Handwash sink used for purposes other than handwashing. -Observed handwashing sink in kitchen used to catch water.
Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager certification available at this time.
Show the remaining 12 findings ▾
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/
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. Observed no proof of employees training available at this time.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that food workers are informed of their health responsibilities.
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle at dishwashing area.
Carbon dioxide/helium tanks not adequately secured. Observed a c02 tank next to hot water heater not secured
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pot stored on kitchen floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Chefs in kitchen.
Food stored on floor. -Observed cases with plantains stored on kitchen floor.
Single-service articles improperly stored. Observed cases with food containers stored on dry storage floor. Operator removed and stored properly.
Stored food not covered. -Observed an uncovered container with cooked peas stored in walk in cooker.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on wall at dishwashing area.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing food containers without sanitizing. After brief education, employee then set up 3 compartment sink with chlorine sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed conch cold held in flip top cooler at 44F. Per operator, conch transfer to unit 3 hours prior to the inspection. Operator placed ice on item for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
Handwash sink used for purposes other than handwashing. Observed employee used hand washing sink to fletch water for sanitizer bucket.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser in kitchen area
Carbon dioxide/helium tanks not adequately secured. -Observed 1 C02 tank in kitchen not secured.
Employee with no hair restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle stored in flour container. Operator removed
Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at 3 compartment sink with accumulation of black mold like substances.
Wiping cloth sanitizing solution stored on the floor at front line.
Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator unable to locate chlorine test strips
No soap provided at handwash sink. At handwashing sink behind left front counter
Equipment in poor repair. Observed chest freezer in kitchen, lid and gasket both in poor repair
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with flour in bulk storage container. Operator removed
No handwashing sign provided at a hand sink used by food employees. At handwashing sink behind left front counter
Wiping cloth sanitizing solution stored on the floor. Behind front counter. Operator removed
Working containers of food removed from original container not identified by common name. 3 bulk containers of food, no label. Operator labeled sugar, salt and flour
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Lobster tails in non food grade plastic bag inside single door freezer.
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. Raw chicken over raw goat, all items not in original packaging. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar; pasta salad (78F - Cold Holding); cut lettuce (79F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Observed food overfilled and insufficient amount of ice in cold holding unit. Introduced operators to Time as Public Health Control.
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 Bucket (Chlorine 200ppm). Operator remade to proper 100ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for bleach sanitizer bucket
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees hired less than 3 weeks ago, per operator. No food employee agreement form.
In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards behind front counter. Operator removed
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in direct contact with floor behind front counter.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen not landing on any surface. Operator killed and removed. All areas clean and sanitized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top; raw fish (52F - Cold Holding). Food in unit less than 4hrs. Per operator food not portioned or prepared today. Observed kitchen flip top left open. Operator closed flip top and placed food under ice for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; jerk chicken (98-101F - Hot Holding). Observed hot table set on a low setting. Operator placed item on kitchen grill to reheat to 165F for hot holding.
Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink behind front counter, right side. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter on the left side
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee with on,y 3 weeks on the job, no food employee agreement form signed. Operator and employee were provided a copy. Document signed
No soap provided at handwash sink. Behind front counter on the left
Current Hotel and Restaurant license not displayed. Operator unable to provide a posted copy
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on ware washing shelf near triple sink area
In-use wet wiping cloth/towel used under cutting board. In kitchen, blue rag under cutting board
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice. Walk In Cooler
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Oct 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade containers used for food storage - direct contact with food. Raw crab in standard garbage bag in reach in freezer.
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.