The Knife

9231 W Atlantic Blvd, Coral Springs, FL 33071 · Permanent Food Service · License 1626447

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
4 high priority (2 fixed on the spot), 6 intermediate, 5 basic
-41
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

15 violations found

First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 6 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed Beef (47-50°F - Cold Holding) in flip top cooler. Per operator, meat transfer to unit 1 hour before the inspection. Operator placed ice on item for quick chill.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed at 1:45 p.m., no time mark on TCS food at buffet line. Per operator, item prepared and placed at buffet line at 12:00 p.m. Advise operator to correctly time marked items.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw ground beef stored over bacon in walk in cooler. Operator removed to bottom shelf.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flying insects landing on walls at 3 compartment sink.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -Observed no date marked on cooked chicken and empanadas stored in walk in cooler. Per operator, both items cooked more than 24 hours.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  A package has been given to the operator.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black mold like substances buildup on can opener blade.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no proof of food manager certification available at this time.
  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. Observed no proof of employees training available at this time.
Basic5
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking from an open container in kitchen.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -Observed employee beverage containers stored on clean food preparation table next to various food items. Operator removed and stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -Observed accumulation of black substances buildup inside ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of black substances buildup on can opener holster.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed accumulation of black mold like substances buildup on walls at 3 compartment sink.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.