Bon Gusto Ristorante Improves its Sanitary Rating
5640 N Federal Hwy
Fort Lauderdale, FL 33308
Health Inspection Reports
1/15/2016 | 2 Violations | Rating 5/5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some damaged tiles.
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
12/15/2015 | 10 Violations | Rating 3/5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some damaged tiles.
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
High Priority - Hotel and Restaurant license is expired.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta, mascarpone, chicken broth at 44-45°f in the two door Cookline cooler. Moved to another unit. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meats with pasta in a chest freezer, pasta moved away from raw meat. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad dressing
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area, provided. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. Warewashing area, provided **Corrected On-Site**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory, posted by the entrance. **Corrected On-Site**
8/31/2015 | 1 Violations | Rating 5/5
Basic - Ceiling tile missing. Prep area.
8/24/2015 | 6 Violations | Rating 4.5/5
Basic - Ceiling tile missing. Prep area.
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Chest freezers area
Basic - Plumbing system in disrepair. Mop sink.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outdoors
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
6/22/2015 | 16 Violations | Rating 3.5/5
Basic - Ceiling tile missing. Prep area.
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch, removed. **Corrected On-Site**
Basic - Food stored in dry storage area not covered. Open bags of flour, closed upon request. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Chest freezers area
Basic - Plumbing system in disrepair. Mop sink.
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light off in storage area
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer bucket. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Sugar, marked upon request. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at 76°f at the wait station, moved inside the walk in cooler, explained time control procedure.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chest freezer, wrapped raw meat with wrapped cooked plant foods.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outdoors
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2/26/2015 | 2 Violations | Rating 5/5
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**No covered waste receptacle provided at the employee restroom. 2/26/15
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Chest freezers area. **Warning**Lights missing the shields at the chest freezers area. 2/26/15
12/22/2014 | 10 Violations | Rating 3.5/5
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
Basic - Food stored on floor. Flour bag next to mixer, moved to a shelf. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Chest freezers area. **Warning**
Basic - Wall soiled with accumulated food debris. Kitchen wall next to flip top cooler. **Warning**
High Priority - License expired within 30 days after expiration date. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Wrapped Raw beef and wrapped raw poultry in the same container, wrapped raw poultry and wrapped bread in the same container. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, sauces. **Warning**
8/27/2014 | 6 Violations | Rating 4.5/5
Basic - Bathroom door not self-closing. Employee / handicapped restroom
Basic - Ceiling tile in disrepair. Observed several Water damaged tiles.
Basic - Covered waste receptacle not provided in women's bathroom. Employee / handicapped restroom
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers
High Priority - Vacuum breaker missing at hose bibb. Outdoors.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
7/25/2014 | 29 Violations | Rating 0.75/5
Basic - Bathroom door not self-closing. Employee / handicapped restroom
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
Basic - Ceiling tile in disrepair. Observed several Water damaged tiles.
Basic - Covered waste receptacle not provided in women's bathroom. Employee / handicapped restroom
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use ice scoop stored on soiled surface between uses. Wooden fence
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. **Corrected On-Site**
Basic - Soiled dry wiping cloth in use. Soiled dry clothes on prep tables. **Corrected On-Site**
Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar
Basic - Unprotected ice machine in a customer/nonsecure area. Outside back doors unlocked.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, chicken, peppers at 45°f in the flip top reach in cooler. Operator turned the unit folder. 41°F at the end of the inspection. **Corrected On-Site**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 76°f on the prep area, less than 4 h out of temperature according to PIC. Corrective action taken, moved to a cooler. Explained time control procedure.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching cakes with bare hand **Corrected On-Site**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinara sauce at the prep area. Corrective action taken, moved inside a cooler.
High Priority - Raw animal food stored in same container as ready-to-eat food. Cut tomatoes and shell eggs in the same container on the fliptop cookline reach in cooler.
High Priority - Raw animal food stored over ready-to-eat food. Raw poultry and beef over cheese and vegetables in the walk in cooler.
High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw beef , seafood with cooked eggplant
High Priority - Vacuum breaker missing at hose bibb. Outdoors.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - No soap provided at handwash sink. Kitchen
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign. **Corrected On-Site**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top reach in cooler. Operator turned the unit colder, 41°F at the end of the inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, broth in the walk in cooler.
Intermediate - Slicer blade guard soiled with old food debris.
5/16/2014 | 29 Violations | Rating 0.75/5
Basic - Bathroom door not self-closing. Employee / handicapped restroom
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
Basic - Ceiling tile in disrepair. Observed several Water damaged tiles.
Basic - Covered waste receptacle not provided in women's bathroom. Employee / handicapped restroom
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use ice scoop stored on soiled surface between uses. Wooden fence
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. **Corrected On-Site**
Basic - Soiled dry wiping cloth in use. Soiled dry clothes on prep tables. **Corrected On-Site**
Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar
Basic - Unprotected ice machine in a customer/nonsecure area. Outside back doors unlocked.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, chicken, peppers at 45°f in the flip top reach in cooler. Operator turned the unit folder. 41°F at the end of the inspection. **Corrected On-Site**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 76°f on the prep area, less than 4 h out of temperature according to PIC. Corrective action taken, moved to a cooler. Explained time control procedure.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching cakes with bare hand **Corrected On-Site**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinara sauce at the prep area. Corrective action taken, moved inside a cooler.
High Priority - Raw animal food stored in same container as ready-to-eat food. Cut tomatoes and shell eggs in the same container on the fliptop cookline reach in cooler.
High Priority - Raw animal food stored over ready-to-eat food. Raw poultry and beef over cheese and vegetables in the walk in cooler.
High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw beef , seafood with cooked eggplant
High Priority - Vacuum breaker missing at hose bibb. Outdoors.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - No soap provided at handwash sink. Kitchen
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign. **Corrected On-Site**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top reach in cooler. Operator turned the unit colder, 41°F at the end of the inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, broth in the walk in cooler.
Intermediate - Slicer blade guard soiled with old food debris.
1/14/2014 | 4 Violations | Rating 5/5
Basic - No Heimlich maneuver/choking sign posted. Google online.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 3. Door.
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door next to dryer.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
10/31/2013 | 13 Violations | Rating 4/5
Basic - Bathroom facility not clean.strong urine Odor. Employees.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sink, kitchen.
Basic - Equipment in poor repair. 3 door cooler, 48-51°.
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.3 compartment sink
Basic - No Heimlich maneuver/choking sign posted. Google online.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 3. Door.
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door next to dryer.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. shrimp. **Corrected On-Site**
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, use 3. Compartment sink for sanitizing until machine isrepaired
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-51° eggs, meat, moved to walkin, 42° **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Employees. Bathroom..
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
5/14/2013 | 5 Violations | Rating 4.75/5
High Priority - Raw animal food stored over ready-to-eat food. Raw Chicken and raw Lamb over lettuce in walk in cooler. **Corrected On-Site**
Basic - Shelves soiled with encrusted food debris/debris/grease. Kitchen.
Basic - Clean knives/utensils stored in crevices between equipment. Cookline.
Basic - Exterior door has a gaps at the threshold and / or at the sides that opens to the outside. Back door.
Basic - Wall soiled with accumulated food debris/grease. Kitchen.
12/6/2012 | 3 Violations | Rating 4.75/5
Critical - Observed cloth used as a food-contact surface. On / around washed herbs/vegetables. **Corrected On-Site**
Observed wall soiled with accumulated food debris.
Observed attached equipment soiled with accumulated grease. Hood / hood filter
5/16/2012 | 3 Violations | Rating 4.75/5
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
Observed gaskets with slimy/debris build-up. cookline reach-in cooler.Corrected On Site.
Observed utensils stored in crevices between equipment. knifes between butcher block & bain marie. Corrected On Site. Repeat Violation.
12/9/2011 | 4 Violations | Rating 4.25/5
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken breast over lettuce in walk-in cooler. Corrected On Site.
Observed utensils stored in crevices between equipment. knifes on cookline between equipment. Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times. frying pan in kitchen handwash sink. Corrected On Site.
Critical - License expired within 30 days after expiration date.
5/27/2011 | 6 Violations | Rating 4.5/5
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer- ( parts in)
Critical - Observed buildup of soiled material on mixer head.
Observed residue build-up on nonfood-contact surface. Some shelves in kitchen
Observed clean equipment stored on floor. Server trays-
Critical - Screening is not 16-mesh to the inch. Vent-
Light not functioning. Walk in cooler- Repeat Violation.
12/20/2010 | 12 Violations | Rating 3.25/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler-
Critical - Observed cloth used as a food-contact surface.Repeat Violation. Corrected On Site.
Observed equipment in poor repair. Reach in freezer
Critical - Observed soil residue in storage containers.
Observed residue build-up on nonfood-contact surface. ShelvesRepeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Screening is not 16-mesh to the inch. Vent
Observed food debris accumulated under equipments
Observed ceiling soiled with accumulated grease. Repeat Violation.
Light not functioning. Walk in cooler
Critical - Observed toxic item stored by utensils.
4/14/2009 | 8 Violations | Rating 3.25/5
Critical - Observed cloth used as a food-contact surface. Reach in cooler by laundry room
Observed food debris accumulated under equipments floor.
Critical - Observed food stored on floor. Repeat Violation. In walk in cooler.
Critical - Observed raw animal food stored over cooked food. Eggs in walk in cooler
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed uncovered food in holding unit/dry storage area. Pasta in reach in freezer
Critical - Screening is not 16-mesh to the inch. Vent by cook line
Critical - Working containers of food removed from original container not identified by common name.
3/12/2009 | 0 Violations | Rating 5/5
No Violations Were Observed
1/12/2009 | 18 Violations | Rating 2.5/5
Faucet/handle missing at plumbing fixture. Outside hose
Critical - Hot water not provided/shut off at employee hand wash sink.
No mop sink or curbed cleaning facility provided. This violation must be corrected by : 03/12/09.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 03/12/09.
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed food stored on floor. Walk in cooler
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer
Observed grease accumulated on kitchen floor.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed residue build-up on nonfood-contact surface. Shelv4s in kitchen
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed uncovered food in holding unit/dry storage area. Pasta and sea food in reach in freezer
Observed utensils stored in crevices between equipment.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 03/12/09.