Veranda Kitchen & Bar
2864 N University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1625624
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection4 high priority (3 fixed on the spot), 2 intermediate, 11 basic (1 repeat)-33
- Complaint after follow-up on Oct 9Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at callback inspection same. Rehydrated rice noodles at cookline (58-63°F - Cold Holding). Per employee out of cooler 1.5-2 hours. Employee added ice to water and replaced in reach in to rechill.
Administrative complaintFixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at callback inspection same. Boxes of beef on floor in walk-in freezer.
More time given
- First visitSep 22, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On crates by cookline, rehydrated rice noodles (67-69°F - Cold Holding). Per manager out of cooler approximately 2 hours. Manager returned all to reach in cooler to rechill.
Fixed on the spot
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.
In TRUE reach in freezer at far end of cookline, portioned raw beef and shrimp above prepared summer rolls. Employee rearranged items to properly separate.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
1) In front fliptop lower cooler, raw shell eggs over soup container. 2) In True 2 door reach in cooler, raw scallops container above prepped raw vegetables Manager rearranged all to properly separate.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
brown paper bags in fried chicken containers in walkin cooler.
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand wash sink in dish area missing.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
boxes of food stored on the floor inside walk-in freezer.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Rice scoop handle in contact with rice in bulk container.
In-use utensil stored in standing water less than 135°F.
Utensils in standing water 81°F at far end of cookline. Employee removed container and utensils to be washed.
Fixed on the spot
In-use ice scoop/utensil stored on soiled surface between uses.
Tongs hanging on trash can at far end of cookline. Per manager used only to pick up items from floor to place in trash. Employee labeled tongs for non food use only.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cloth under cutting board at far end of cookline.
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth at front fliptop cutting board not stored in sanitizer bucket.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris inside microwave.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like buildup around back wall and upper section of ice machine bin. Employee cleaned during inspection.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee hat hanging from knife holder above cutting board at far end of cookline.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Employee printed and posted.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tank at service station by dinning room on floor not secured.
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.