By Word Of Mouth Improves its Sanitary Rating
3200 NE 12th Ave
Oakland Park, FL 33334
Health Inspection Reports
4/11/2014 | 23 Violations | Rating 0.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDLES IN KITCHEN EQUIPMENT. **Warning**
Basic - Case/container/bag of food stored on floor in dry storage area. BREAD CRUMBS. **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Gaskets with slimy/mold-like build-up. **Warning**
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. NO READING ON TEST STRIPS. **Warning**
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. **Corrected On-Site** **Warning**
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. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TURKEY @ 68°. **Warning**
High Priority - Raw animal food not properly separated from ready-to-eat food. HOTDOGS STORED IN CONTACT WITH RAW POULTRY. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. RAW MEAT ABOVE SAUCES . **Warning**
High Priority - Raw animal food stored over ready-to-eat food. RAW LIQUID SMOKED SALMON AVOVE RTE VEGETABLES IN REACH IN COOLER. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE PROBE THERMOMETER. **Warning**
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. BARE HAND CONTACT WITH READY TO EAT FOODS, KEEPING TCS FOODS OUT OF THE "DANGER ZONE."; PROPERLY SANITIZING EQUIPMENT. **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
Intermediate - Manager lacking proof of food manager certification. **Warning**
Intermediate - No certified food manager for establishment. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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. **Warning**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
11/27/2013 | 23 Violations | Rating 0.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDLES IN KITCHEN EQUIPMENT. **Warning**
Basic - Case/container/bag of food stored on floor in dry storage area. BREAD CRUMBS. **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Gaskets with slimy/mold-like build-up. **Warning**
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. NO READING ON TEST STRIPS. **Warning**
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. **Corrected On-Site** **Warning**
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. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TURKEY @ 68°. **Warning**
High Priority - Raw animal food not properly separated from ready-to-eat food. HOTDOGS STORED IN CONTACT WITH RAW POULTRY. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. RAW MEAT ABOVE SAUCES . **Warning**
High Priority - Raw animal food stored over ready-to-eat food. RAW LIQUID SMOKED SALMON AVOVE RTE VEGETABLES IN REACH IN COOLER. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE PROBE THERMOMETER. **Warning**
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. BARE HAND CONTACT WITH READY TO EAT FOODS, KEEPING TCS FOODS OUT OF THE "DANGER ZONE."; PROPERLY SANITIZING EQUIPMENT. **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
Intermediate - Manager lacking proof of food manager certification. **Warning**
Intermediate - No certified food manager for establishment. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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. **Warning**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
3/25/2013 | 4 Violations | Rating 4.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler
Basic - Working containers of food removed from original container not identified by common name. Corn meal in storage room.
Basic - Food stored in holding unit not covered. Pork
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
9/18/2012 | 6 Violations | Rating 4.25/5
Critical - Working containers of food removed from original container not identified by common name.Salt in bowl on cookline.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bread crumbs in storage
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
Equipment and utensils not properly air-dried. metal insects
Critical - Observed incorrect information on Hotel and Restaurant license. seating
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
5/1/2012 | 11 Violations | Rating 3.25/5
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafoods, pasta in reach in cooler Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in reach in cooler 2 Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. bread crumb in stockroom
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice
Observed employee with no hair restraint.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted material on can opener.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in storage
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
12/19/2011 | 2 Violations | Rating 4.75/5
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
6/1/2011 | 5 Violations | Rating 4.75/5
Observed residue build-up on nonfood-contact surface. exterior of containers in bakery
Observed build-up of dust or dirt on nonfood-contact surface sheving dry storage
Observed debris accumulated on kitchen floor under sheving in dry storage.
Observed dusty ceiling tiles and/or air conditioning vent covers. intake vent above oven in bakery
Critical - Observed unlabeled spray bottle. dish soap
9/22/2010 | 11 Violations | Rating 4/5
Critical - Observed food stored on floor. bag and box on floor dry storage
Critical - Observed food stored on floor. 5 gallon bins of chocolate chips etc on floor bakery
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. waitstation cookline Corrected On Site.Corrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. chef stated tomatoes were for sauce I explained the code and that they are still ready to eat and he put gloves on Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dishmachine room Corrected On Site.
Observed nonfood-contact equipment in poor repair canopener base and leg rusted
Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of storage bins bakery
Observed build-up of dust or dirt on nonfood-contact surface. shelving in dishmachine room
Non-prewrapped utensils not properly presented.
Clean utensils not stored inverted or in a protected manner. dishmachine room
Floors not maintained smooth and durable. some areas in walkin cooler steel coming up
5/13/2009 | 8 Violations | Rating 3.5/5
Critical - Hot water not provided/shut off at employee hand wash sink staff r/r. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees staff r/r.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils baine marie.
Critical - Observed buildup of slime in the interior of ice machine.
Observed clean utensils/equipment stored in dirty bin
Observed dusty ceiling tiles and/or air conditioning vent covers bakery.
Critical - Observed items stored on floor dry storage room.
Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site
1/7/2009 | 10 Violations | Rating 3.5/5
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Food-contact surface not smooth and easily cleanable, potato storage bin.
Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, onion bin.
Critical - Observed food stored on floor, freezer.
Critical - Observed food stored on floor, several items in dry storage.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, waitstation. Corrected On Site.
Critical - Observed raw animal food stored over cooked food, shrimp in cooler.
Critical - Observed soil residue in storage containers, potato bin.
Critical - Observed toxic item stored in food preparation area, bakery bottle of sanitizer on table.
Critical - Observed unlabeled spray bottle, bakery near hws.