WEST FLOOR ONE
831 N FEDERAL HWY, Hallandale Beach FL 33009 · 954-924-3200
Last inspected Feb 23, 2026 · 6 visits since July 2023
5 inspections trending up, 20 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Rice (110-120F - Hot Holding). Per cook food item in unit less than 2 hours. Observed pans doubled. Cook removed one of the pans and reheated rice to 167F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Rice (110-120F - Hot Holding). Per cook food item in unit less than 2 hours. Observed pans doubled. Cook removed one of the pans and reheated rice to 167F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit for the dishwashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen. Cleaned during inspection.
Wall soiled with accumulated dust. Wall next to dishwashing machine soiled. Cleaned during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cases of water stored on floor next to ice machine. Manager elevated during inspection.
Interior of ice machine with rust that has pitted the surface
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 80F. Cook placed on grill to boil.
Shelves with rust that has pitted the surface. Dish rack next to triple sink shelves rusted..
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in sanitizer bucket.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw breaded chicken stored above bags of fries in true freezer. Chef inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in entrance door-; Diced chicken (46F - Cold Holding). Per manager food item in unit less than 4 hours from freezer. Maintenance lower temperature of reach in during inspection.. Manager moved to another reach in to quick chill. Corrective Action TakenCorrective Action Taken**
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cleaned during inspection.
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
Equipment and utensils not properly air-dried - wet nesting. Clean clear containers on upper shelf next to prep table. Employee cleaned during inspection.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink. Manager hanged during inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 103F. Cook placed on stove to bring water temperature high.
Interior of oven has accumulation of black substance/grease/food debris.
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.