Donna Sarah
8648 Griffin Rd, Cooper City, FL 33328 · Permanent Food Service · License 1618285
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 5 basic-25
- Administrative complaint on Sep 23, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score55
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Same.
More time given
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed heavy cream (46°F - Cold Holding) holding at room temperature. As per employee, out for approximately 1 hour. Employee put in cooler to rapid chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed dishwasher at 0PPM chlorine.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed hamburger thawing at room temperature. Employee put in cooler for proper method.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed ice cubes stores on floor.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior have accumulation of soil residues.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.