Livello
2047 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1623025
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 17 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-13
- Safety score87
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 17, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic in oil cold held at 59°F. Per operator, item prepared less than 1 hour prior to the inspection. Operator placed item in refrigerator for quick chill.
Fixed on the spotRepeat violation
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed no date marked on slice cheese stored in refrigerator. Per operator, cheese slice more than 24 hours. Operator correctly slice cheese.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with vodka sauce stored in walk in cooler. Operator covered
Food stored on floor.
-Observed containers with cooking oil stored on kitchen floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed and stored properly.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.