ZERO DEGREES
8560 STIRLING RD STE 101, Davie FL 33024
Last inspected Sep 4, 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, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top cooler; Raw beef (46F - Cold Holding); raw chicken (47F - Cold Holding); pico de gayo (45F - Cold Holding); raw shrimp (46F - Cold Holding).Foods held less than 4 hours ago in unit. Operator placed foods on ice to quick chill. Foods not prepared or portioned today
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Shelf under prep table with rust that has pitted the surface in kitchen.
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter; Cooked tapioca Pearl (96F hot holding ) held above 4 hours. Operator discarded, suggested using Time as a public health control. Per attendant, intentions are to keep as hot holding at time of inspection. Operator will be using TPHC for the next batch.TPHC Form filled out and filed in Binder.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top cooler; Raw beef (46F - Cold Holding); raw chicken (47F - Cold Holding); pico de gayo (45F - Cold Holding); raw shrimp (46F - Cold Holding).Foods held less than 4 hours ago in unit. Operator placed foods on ice to quick chill. Foods not prepared or portioned today
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter; Cooked tapioca Pearl (96F hot holding ) held above 4 hours.Operator discarded, suggested using Time as a public health control. Per attendant, intentions are to keep as hot holding at time of inspection. Operator will be using TPHC for the next batch.TPHC Form filled out and filed in Binder.
Shelf under prep table with rust that has pitted the surface in kitchen.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At 1:40pm Cooked Chicken wings 110f heated cooling covered since 10 am in cook line on rolling cart. Per operator intention were to cool cook chicken wings. Operator reheated chicken wings to 190F and placed on steam table and held for hot holding. Educate operator on proper cooling techniques. Emailed cooling flier to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings cooling covered on rolling cart in cook line.Observed Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on food preparation table next to triple sink. Operator placed cutting in triple sink to be washed, rinsed and sanitized during inspection.
Employees with no hair restraint while engaging in food preparation. Employee covered hair with hat.
Food storage container/container lid cracked or broken. Observed cracked container lid on rice container in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above hand wash sink in kitchen soiled with accumulation of dust/grease.
Working containers of food removed from original container not identified by common name. Observed container of salt on table next to preparation sink without label. Operator labeled salt container.
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.