Commercial Ballys Improves its Sanitary Rating
959 E Commercial Blvd
Fort Lauderdale, FL 33334
Health Inspection Reports
12/1/2011 | 1 Violations | Rating 4.75/5
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Establishment closed for business. Tall True unit. Informed operater cooler must maintain 41 degrees or below before reopening.
4/29/2011 | 3 Violations | Rating 4.5/5
Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
Critical - Handwash sink not accessible for employee use at all times. wiping cloth bucket in sink Corrected On Site.
Critical - Observed toxic item stored by food. shelving in back oats next to dish soapCorrected On Site.
7/26/2010 | 4 Violations | Rating 4.25/5
Critical - Food protection during storage, preparation, display, service, transportation
Food contact surfaces designed, constructed, maintained, installed, located
Critical - Food contact surfaces of equipment and utensils clean
Critical - Toilet and handwashing facilities, number, convenient, designed, installed
5/28/2009 | 4 Violations | Rating 4.75/5
Observed build-up of food debris, dust or dirt on nonfood-contact surface lid of ice machine.
Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
Observed equipment in poor repair reachin cooler inoperable.
Observed nonfood-grade containers used for food storage fruit in powder containers.
3/13/2009 | 3 Violations | Rating 4.5/5
Critical - Observed food stored on floor water and smoothie products. Corrected On Site.
Observed nonfood-grade containers used for food storage, fruits stored in ice cream containers.
Critical - Observed soiled reach-in cooler gaskets.
2/26/2009 | 0 Violations | Rating 5/5
No Violations Were Observed
12/19/2008 | 5 Violations | Rating 4.25/5
Critical - Manager lacking proof of Food Manager Certification.
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
Observed clean utensils/equipment stored in dirty container.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.