VILLA FRESH ITALIAN KITCHEN
12801 W SUNRISE BLVD SPACE F233, Sunrise FL 33323
Last inspected Aug 19, 2024 · 4 visits since October 2023
□ Not on the state's active licence list
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.
OCT 23
FEB 24
AUG 24
▼ IMPROVING
3 inspections trending up, 14 points better than where it started.
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 vomit clean up procedures to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015009698 | Feb 23, 2015 | Jul 31, 2015 | $800 |
| 2--2014050694 | Dec 8, 2014 | Jan 23, 2015 | $320 |
Inspection history
4 visits, newest first
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (47F 3:40 - Cooling since 11:30); sausage (46F - Cooling). Item did not make it to 41F within four hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, items have been placed on line 1.5 hours prior to inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (47F 3:40 - Cooling since 11:30); sausage (46F - Cooling). Item did not make it to 41F within four hours. See stop sale.
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.
Show the remaining 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for items healed on Time a Public Health Control for Safety.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on top of clean utensils in dish washing area.
Water draining onto floor surface. Observed water draining from fan onto floor in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at hand wash sink at front counter.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink next to three compartment sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No hot running water at three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink next to ice machine.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion parmesan cheese. Employee removed.
Current Hotel and Restaurant license not displayed.
Hotel and Restaurant license decal not displayed on vending machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed dispensing equipment handle not stored above salt. Employee removed and stored appropriately.
In-use wet wiping cloth/towel used under cutting board.
No hot running water at mop sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored in a way that allows proper air drying. Employee stored appropriately.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 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; spaghetti sauce ( 45F cooling overnight) in deep covered container. 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; spaghetti sauce ( 45F cooling overnight) in deep covered container. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler at front counter; sausage (46F - Cold Holding); pizza sauce (45F - Cold Holding) held under 4 hours ago. Operator placed foods inside reach in cooler to quick chill. Foods not prepared or portioned today.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking at front counter. Pizzas, pastas, meat balls, salads using TPHC no time mark made less than 2 hours ago. Operator placed time marks on foods during inspection.
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 vomit clean up procedures to manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine reflector soiled inside ice machine. Operator cleaned and sanitized reflector during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. One new employee hired, Emailed employee reporting agreement form to manager.
Carbon dioxide/helium tanks not adequately secured in kitchen. Operator secured
Current Hotel and Restaurant license not displayed.
Plumbing system in disrepair. Water leaking from pipe under 3 compartment sink in ware washing area.
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.