Time Out
2049 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1623364
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection5 high priority (2 fixed on the spot, 2 repeats), 5 intermediate, 7 basic (1 repeat)-51
- Extension granted on Jul 21Counts in full until a follow-up finds the problems fixed-3
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitSep 15, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
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 brown like substances buildup inside ice machine.
Earlier inspections 1
F46Routine inspection17 violations, 5 high priority · 1 follow-up visit Extension granted
- Follow-up visitJul 21, 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.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
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.
More time given
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink at front line.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Dishmachine not washing/rinsing properly.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed beef belly (51°F - Cold Holding); sausages (50°F - Cold Holding); soup (45°F - Cold Holding); milk (55°F - Cold Holding) in walk in cooler. As per operator, all TCS foods placed in unit from yesterday
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed sausages cold held at 45°F in front line flip top cooler. Per operator, item transfer to unit 2 hours prior to the inspection. Operator placed ice pack on sausages for quick chill. Observed beef belly (51°F - Cold Holding); sausages (50°F - Cold Holding); soup (45°F - Cold Holding); milk (55°F - Cold Holding) in walk in cooler. As per operator, all TCS foods placed in unit from yesterday. See stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw fish stored over tostones in chest freezer. Operator removed fish to bottom shelf.
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 chlorine sanitizer at dishwashing machine at 00 ppm.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
-Observed 4 live flying insects landing on walls in dishwashing area.
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
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 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink at front line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with cleaning chemical at dishwashing area.
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. No proof of employees training available at this time.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed container with cooking oil stored on kitchen floor at front line.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed scoop with handle stored inside sugar container.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Repeat violationAdministrative complaint
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed 2 wet wiping cloths at front line not stored in sanitizer solution between use.
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 mold like substances buildup inside ice machine.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean pots stored in dishwashing area not inverted.
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.
- Stop sale
- An order that the food can’t be sold or served.