Dania Beach Grill Improves its Sanitary Rating
65 N Beach Rd
Dania Beach, FL 33004
;
No Violations Were Observed
Basic - - From inspection on 2016-09-26: Basic - Equipment in poor repair. 2 door, kitchen, parmesan garlic butter at 51° overnight. **Repeat Violation** - From follow-up inspection on 2016-11-29: 2 doors reach in cooler kept out of order with no food stored inside
Basic - - From inspection on 2016-09-26: Basic - Exterior door has a gap at the threshold that opens to the outside. Backroom back door. - From follow-up inspection on 2016-11-29: Exterior door still has a gap by Backroom back door at time if callback nape too. **Admin Complaint**
Basic - - From inspection on 2016-09-26: Basic - Ice buildup in reach-in freezer. Chest freezer in kitchen. - From follow-up inspection on 2016-11-29: At time of callback inspection still ice build up in reach in freezer chest freezer in kitchen **Admin Complaint**
High Priority - - From inspection on 2016-09-26: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1) 2 door cooler garlic parmesan butter 53° overnight in cooler, stop sale, repeat violation. 2). Hotpoint refrigerator, shredded cheddar cheese 46°, stop sale - From follow-up inspection on 2016-11-29: Hot point refrigerator kept out of order and all TCS food kept below 41f in other reach in coolers
High Priority - - From inspection on 2016-09-26: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SautA�ed mushrooms 73°, sautA�ed onions 66° reheated to 165° then hot hold 135°. **Corrected On-Site** - From follow-up inspection on 2016-11-29: No hot holding observe at time of callback inspection
Intermediate - - From inspection on 2016-09-26: 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. - From follow-up inspection on 2016-11-29: At time of callback inspection manager lacking of food manager certification **Admin Complaint**
Intermediate - - From inspection on 2016-09-26: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2016-11-29: At time of callback still no certified food manager **Admin Complaint**
Intermediate - - From inspection on 2016-09-26: Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 door cooler, kitchen under microwave. - From follow-up inspection on 2016-11-29: Cooler kept out of order with no thermometer inside
Intermediate - - From inspection on 2016-09-26: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 2 door cooler garlic parmesan butter 53° overnight in cooler. - From follow-up inspection on 2016-11-29: 2 doors reach in cooler kept out of order with no food stored inside
Basic - Bowl or other container with no handle used to dispense food. Handle inside butter, removed, **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Inverted, warewash room**Corrected On-Site** **Corrected On-Site**
Basic - Coffee filters and togo boxes not stored in a protected manner to prevent contamination, inverted, **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, Superior cooler.
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen.
Basic - Equipment in poor repair. 2 door, kitchen, parmesan garlic butter at 51° overnight. **Repeat Violation**
Basic - Exterior door has a gap at the threshold that opens to the outside. Backroom back door.
Basic - Ice buildup in reach-in freezer. Chest freezer in kitchen.
Basic - In-use ice scoop stored on soiled surface between uses hanging on outside of walkin cooler. **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed water. **Corrected On-Site**
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Back room chest freezer and Rusty lid.
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
Basic - Plumbing system improperly installed or repaired. Handsink drainline is emptying in bucket, front counter.
Basic - Single-service articles improperly stored, kitchen, plates, inverted, 2) soda lids front counter, **Corrected On-Site**
Basic - Stored food not covered in reach-in cooler, Superior cooler, celery uncovered, covered, **Corrected On-Site** **Repeat Violation**
Basic - Unnecessary items/unused equipment on the premises. Broken small cooler.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1) 2 door cooler garlic parmesan butter 53° overnight in cooler, stop sale, repeat violation. 2). Hotpoint refrigerator, shredded cheddar cheese 46°, stop sale
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sautéed mushrooms 73°, sautéed onions 66° reheated to 165° then hot hold 135°. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over onions in US cooler, kitchen, invered, **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef, US cooler, inverted, **Corrected On-Site**
High Priority - Ready to eat cold held at greater than 41 degrees Fahrenheit, tuna salad 46° in fliptop in kitchen, overnight in cooler, stop sale.
High Priority - Spray bottle with chemical on shelf at bar, labeled, **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1) 2 door cooler garlic parmesan butter 53° overnight in cooler. 2) tuna salad 46° in fliptop in kitchen, overnight in cooler. 3) Hotpoint refrigerator, shredded cheddar cheese 46°
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, back room.
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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 door cooler, kitchen under microwave.
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 2 door cooler garlic parmesan butter 53° overnight in cooler.
High Priority - - From inspection on 2016-07-28: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 door, kitchen cut tomatoes 57°, stop sale - From follow-up inspection on 2016-09-23: Not using cooler at this time. **Time Extended** - From follow-up inspection on 2016-09-26: Garlic parmesan butter sauce @ 53° overnight in cooler that I was told not working last Friday. **Admin Complaint**
Intermediate - - From inspection on 2016-07-28: Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 2 door, kitchen cut tomatoes 57°. - From follow-up inspection on 2016-09-23: Not using cooler" **Time Extended** - From follow-up inspection on 2016-09-26: cooler at 53°. **Admin Complaint**
Basic - - From inspection on 2016-07-28: Basic - Bathroom door not self-closing. Ladies room. - From follow-up inspection on 2016-09-23: Both doors not self closing. **Time Extended**
Basic - - From inspection on 2016-07-28: Basic - Build-up of mold-like substance on nonfood-contact surface. Gaskets souled in dressing cooler, wait station. - From follow-up inspection on 2016-09-23: Gaskets cleaned on inside but not outside. **Time Extended**
Basic - - From inspection on 2016-07-28: Basic - Faucet/handle missing at plumbing fixture. Hot water in mens room - From follow-up inspection on 2016-09-23: Handle still missing on mens hot water fixture. **Time Extended**
High Priority - - From inspection on 2016-07-28: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 door, kitchen cut tomatoes 57°, stop sale - From follow-up inspection on 2016-09-23: Not using cooler at this time. **Time Extended**
Intermediate - - From inspection on 2016-07-28: Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 2 door, kitchen cut tomatoes 57°. - From follow-up inspection on 2016-09-23: Not using cooler" **Time Extended**
Basic - Bathroom door not self-closing. Ladies room.
Basic - Build-up of mold-like substance on nonfood-contact surface. Gaskets souled in dressing cooler, wait station.
Basic - Covered waste receptacle not provided in women's bathroom. Placed covered can in womens room. **Corrected On-Site** **Repeat Violation**
Basic - Faucet/handle missing at plumbing fixture. Hot water in mens room
Basic - Food stored in holding unit not covered. US cooler fish, cheese not covered.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop sitting on ice machine, placed clean scoop into pitcher to protect.
Basic - Interior of microwave soiled with encrusted food debris. Not cleaned nightly.
Basic - Ripped/worn tin foil used as food-contact shelf cover. Shelf in kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 door, kitchen cut tomatoes 57°, stop sale
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 door, kitchen cut tomatoes 57°
Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 2 door, kitchen cut tomatoes 57°.
Intermediate - Handwash sink used for purposes other than handwashing. Washing ash trays at handsink in wait station.
Intermediate - No soap provided at handwash sink. Kitchen. Soap provided, **Corrected On-Site** **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eric burton, cook
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers. Gave flyer to post. Posted flyer. **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. Coleslaw, pasta.
Basic - Bathroom facility not located on the same floor as the food establishment. Women bathrooms
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female employee bathrooms
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Exterior door has a gap at the threshold that opens to the outside. Door next to office desk leading from outside to kitchen/office area
Basic - Grease accumulated on kitchen floor and/or under cooking equipment cook line
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Placed on top of flat griddle to maintain water temperature of 135°f or above at all times **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef hamburger over raw grouper and raw tuna fish .raw grouper and raw tuna placed over raw beef hamburger upon request **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook, line .provided **Corrected On-Site**
Intermediate - No soap provided at handwash sink. In cook line .provided **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner under 3 compartment sink
Basic - Bathroom door left open other than during cleaning or maintenance. Both bathrooms **Corrective Action Taken**
Basic - Soiled reach-in cooler gaskets. Throughout kitchen
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found in 50 ppm . Employee added another Quat tablet and rechecked found in 200 ppm **Corrective Action Taken**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink . Immediately installed hand wash sink in kitchen and washed hands properly **Corrective Action Taken**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In kitchen next to 3 compartment sink . Installed immediately. Do not remove hand wash sink from food prep areas **Corrected On-Site**
Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. 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 at the time of the licensing inspection. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Bathroom door left open other than during cleaning or maintenance.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep tables bottom shelving in kitchen
Basic - Clean equipment stored on floor. Case of onions in kitchen floor
Basic - Grease accumulated under cooking equipment. In kitchen
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep area Used to scoop tuna . Per employee statements will no longer stored in water .will be washed and sanitized after each use
Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up. In kitchen shelvings
Basic - Wall soiled with accumulated grease. In kitchen behind kitchen equipment
Basic - Water leaking from faucet/faucet handle. Both faucets in 3 compartment sink
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee in kitchen
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen found in sanitizer buckets chlorine over 200 ppm advised employee to add more water to bring chlorine level to 100 ppm
Intermediate - Hot water supply not maintained during peak periods. In hand wash sink in kitchen . Too long for hot water to come out **Corrected On-Site**
Basic - Equipment in poor repair. Lid of white chest freezer rusted and broken interior part **Warning** Until hex routine inspection
Basic - Grease accumulated under cooking equipment. In kitchen under grill and fryers **Warning** Hood and floors schedule for today for deep cleaning verified with manager per invoice
Basic - Equipment in poor repair. Lid of white chest freezer rusted and broken interior part **Warning**
Basic - Grease accumulated under cooking equipment. In kitchen under grill and fryers **Warning**
Basic - Interior of microwave soiled with encrusted food debris. In kitchen **Warning**
High Priority - Employee washed hands with cold water. Kitchen employee rinsed hands in 3 compartment sink **Warning**
High Priority - Employee washed hands with no soap. Kitchen employee rinsed hands in 3 compartment sink **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen employee in 3 compartment sink **Warning**
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. Expired on 3/24/2014 **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area **Corrected On-Site** **Warning**
Basic - Bowl or other container with no handle used to dispense food. Scooping flour with a bowl
Basic - Build-up of grease/dust/debris on hood filters. In kitchen
Basic - Carbon dioxide/helium tanks not adequately secured. In front bar
Basic - Exterior door has a gap at the threshold that opens to the outside. Next to kitchen
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to fryers in kitchen
Basic - Interior of microwave soiled with encrusted food debris. Interior top part of microwave in kitchen
Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Live flies in kitchen.
Basic - Bathroom door left open other than during cleaning or maintenance.
Basic - Equipment in poor repair. 2 doors reach in cooler in kitchen in 45°f-50°f ,owner adjusted thermostat to bring temperature control to 41° or below
Basic - Floor soiled/has accumulation of debris. Under hand wash sink in kitchen
Basic - Hood filters in disrepair. Not tight fitting
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to fryer in kitchen
Basic - Uncleanable knife block in use to store knives.
High Priority - Live flies in kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beef,hot dogs,poultry,deli meats ,cut plant food all in 45°f in 2 doors reach in cooler in kitchen
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must provide by next routine inspection
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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. All items throughout 2 door reach in cooler in kitchen:cheese,fish,hot dogs,poultry
Basic - Equipment in poor repair. 2 door reach in cooler in kitchen with water pooling inside
Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout premises
Basic - Bathroom door left open other than during cleaning or maintenance.
Basic - Grease accumulated under cooking equipment. Under fryers
Basic - Food debris accumulated on kitchen floor.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in reach in cooler tuna salad,chicken salad,bbq pork. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot dugs at 106 degress in steam table,stem table was turned on.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in fliptop cooler.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. toucing celary and carrots with bare hand.
Critical - Observed interior of microwave soiled. in kitchen.
Critical - Observed buildup of slime in the interior of ice machine.Repeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing. blocked by dirty wiping cloth . Corrected On Site.
Critical - Observed small flying insects in dumpster area. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads in reach in cooler
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. spoon in tuna salads Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cumminuted meats in reach in cooler 48 degrees F Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 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. Corrected On Site.
Observed employee with no hair restraint.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. storing utensil Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 46 degree F in reach in cooler Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. cook chicken in reach in cooler Corrected On Site.
Observed employee with no hair restraint. Repeat Violation.
Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. in bar area Corrected On Site.
Observed leaking pipe at plumbing fixture. in bar
Critical - Handwash sink not accessible for employee use at all times. block with food containor Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. stored bucket with wiping clothes Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. in bar Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen nextto 3 compartment sink Corrected On Site.
Observed floor area(s) covered with standing water. in bar
Critical - Observed unlabeled spray bottle, degreeser , bleach in kitchen Corrected On Site.
Observed unnecessary items on the premise. bicycle in stockroom
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 ppm Corrected On Site.
Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. in service area
Observed residue build-up on nonfood-contact surface. floor throughout kitchen and service area
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
Observed employee with no hair restraint.
Observed gaskets/seals on cold holding unit in poor repair.chest freezer
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw eggs above pickles Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Observed wall soiled with accumulated food debris.by 3-compartment sink
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Observed nonfood-contact equipment in poor repairchest freezer
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Observed single-service articles stored without protection from contamination. Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Critical - Observed interior of microwave soiled.
Critical - Observed soil buildup inside ice bin.
Critical - Observed unlabeled spray bottle.
Critical - Required consumer advisory for raw/undercooked animal food not provided.