Shahi Ellie's Restaurant
12161 Sheridan St, Cooper City, FL 33026 · Permanent Food Service · License 1618344
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken 49°F in reach in cooler.. Chicken was placed covered overnight in reach in cooler.. Employee discarded chicken
Fixed on the spot
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Chicken stored covered overnight to cool in reach in cooler
Code 11, Employee health: 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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic3
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at hand wash sink next to Micro wave
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in men's bathroom or other areas of the establishment.
Floor soiled/has accumulation of debris.
Observed floor and pipes under handwash sink soiled with grease
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.