TOP CHEFS RESTAURANT AND LOUNGE
1595 W OAKLAND PARK BLVD., Oakland Park FL 33311
Last inspected Mar 14, 2024 · 4 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup inside soda guns at front counter.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers inside walk-in cooler with no dates. Per operator more than 24 hours since prepared. Observed rice and beans, thawed snapper, etc.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cups on prep table and cook line above food. Operator removed.
Food stored on floor. Observed plastic water bottles stored directly on the floor. Operator placed on shelves.
Ice buildup in walk-in freezer. Observed behind freezer, on sleeves, and floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line. Utensils in 92°F water. Operator applied constant heat. Observed 140°F. Correction made.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. Flex seal among dining plates. Manager removed item
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located next to 3 Compartment sink.
Ice scoop handle in contact with ice. Owner
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Glass stem/sensor thermometer in use with no shatterproof coating.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed hot food table turned off. Per operator food here since noon. Now 4:00 pm. Brown stew chicken (110°F - Hot Holding); White rice (121°F - Hot Holding) Stop sale. Product discarded by operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hot food table turned off. Per operator food here since noon. Now 4:00 pm. Brown stew chicken (110°F - Hot Holding); White rice (121°F - Hot Holding) Stop sale. Product discarded by operator. **
Handwash in front kitchen sink not accessible for employee use at all times due to trash can blocking access.
No probe thermometer provided to measure temperature of food products.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 1 container of utensils in water with no heat being applied (94°F) operator removed to dish area to be cleaned and sanitized.
Ripped/worn tin foil used as shelf cover.
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.