STEROLA
5007 N HIATUS RD, Sunrise FL 33351 · 929-444-0587
Last inspected Jul 14, 2026 · 11 visits since September 2023
AUG 25
AUG 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed 1 pan of mac and cheese with mold like growth in walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029796 | Feb 26, 2026 | Jun 10, 2026 | $600 |
| 2--2024051918 | Jul 24, 2024 | Oct 16, 2024 | $200 |
| 2--2015033754 | Jul 8, 2015 | Sep 25, 2015 | $400 |
Inspection history
11 visits, newest first
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night exceeding 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit #3- fried plantains (112F - Hot Holding) reheated to 197F. Per operator items was out of temperature for approximately one hour. Operator reheated item during the inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were left outside on counter at room temperature to cool over night exceeding 6 hours. Educated operator on proper cooling methods.
Show the remaining 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line, wiping cloth chlorine sanitizer reading 0 ppm. Operator remade to 100ppm chlorine.
Feb 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Feb 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. middle holding cabinet: Mac and cheese (112F - Hot Holding). Employee states item was reheated and placed in unit approximately 1 hour ago, employee moved to oven to reheated to 165F. salmon (119F - Hot Holding). Operator states item has been in unit for approximately 3 hours. Employee discarded
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached, discussed with operator
Dead roaches on premises. Observed approximately 15 dead roaches inside of cabinet holding boxes of soda syrup at front counter in kitchen
Walk-in cooler shelves with rust that has pitted the surface.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over all purpose flour. Operator moved flour to top shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, fried chicken 115°F. Operator removed chicken and discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener blade soiled with food debris. Operator moved cloth an opener to dish area to be cleaned. Cutting boards have deep cut marks.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front counter, no paper towels. Operator provided paper towels. Handwashing sink at back door, no paper towels provided. Operator provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, ceiling soiled with dust/ milk like substance.
Aug 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. At front counter, sanitizer 9ppm chlorine. Operator changed out sanitizer 100ppm
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. Emailed to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
No soap provided at handwash sink. By back door, no soap at handwashing sink. Operator provided soap
May 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. Observed 1 pan of mac and cheese with mold like growth in walk-in cooler.
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. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at steam table brown stew chicken (126-141F - Hot Holding). Per operator item, items were has been out of temperature for approximately 15mins. Employee stirred chicken to reheat top layer. in hot box in kitchen ackee and salt fish (116F - Hot Holding). Per operator item has been out of temperature for approximately 1 hour. Reheated to 170F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/30/25am not date marked.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed employee using quaternary test strip to test chlorine concentrations at 3 compartment sink.
Current Hotel and Restaurant license not displayed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed measuring cup handle not stored above salt on preparation table in kitchen. PIC removed and stored appropriately.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 100ppm.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans per operator held in cooler overnight. See stop sale
Employee washed hands with cold water.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans per operator held in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (110-114F - Hot Holding); jerk pork (121-125F - Hot Holding) per operator held less than one hour. Operator placed in oven to reheat to 165F
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.chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand washing sink at front counter. Operator turned on hot water.
Equipment in poor repair. Walk-in cooler gasket torn
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0 Ppm. Operator added chlorine rechecked 100 Ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans
Spray bottle containing toxic degreaser substance not labeled. Operator labeled
Equipment in poor repair. Gasket torn on walk-in cooler door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of beans the handle in contact with the beans in walk-in cooler Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Recorded at 6029 KIMBERLY BLVD, North Lauderdale — this licence has since moved.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam box #1 Mac and cheese (109F - Hot Holding); jerk pork (111F-Hot Holding); oxtail (111F - Hot Holding) observed hot box set at 112°, operator increased setting, reheated food in the oven to 165, prepared less than 4 hours ago.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and sanitizer buckets. Quaternary test kit provided for chlorine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on shelf above clean prep table next to single use gloves and spices. Operator removed.
Equipment in poor repair. Walk in cooler gasket torn.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt scoop handle in direct contact with salt in container at prep table in the kitchen. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the front counter, tongs in water 82°. Operator dumped water and stored dry.
No conspicuously located ambient air temperature thermometer in holding unit. Broken thermometer at the crescor hot holding unit.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution measured at 0ppm in the kitchen, measured 10ppm at the front counter. Operator discarded and remade 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.