Sirocco Mediterranean Restaurant

170 N Pointe Dr, Dania Beach, FL 33004 · Permanent Food Service · License 1626185

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 15 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 complaint inspection
2 high priority (fixed by the Sep 15 follow-up), 6 intermediate (4 fixed on the spot, 1 repeat), 2 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Sep142026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 6 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In walk in cooler, Lamb (59 to 71°F - Cooling). Operator stated held in cooler overnigt. Cooling overnight. In reach in cooler on cook line, rice and mashed potato 45°F cooling. Operator stated held in cooler overnight. Not prepared or portioned today.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler, Lamb (59 to 71°F - Cooling). Operator stated held in cooler overnight. Cooling overnight in walk in cooler. See stop sale. In reach in cooler on cook line, rice and mashed potato 45°F cooling. Overstated held in cooler overnight. See stop sale.
Intermediate6
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, Lamb (59 to 71°F - heated Cooling). Operator stated held in cooler overnight. Cooling overnight in walk in cooler. See stop sale. In reach in cooler on cook line, rice and mashed potato 45°F heated cooling. Overstated held in cooler overnight. See stop sale. Observed lamb in large bus tub cooling covered overnight. Observed mashed potatoes cooling wrapped in plastic wrap overnight in cooler in kitchen. Discussed proper cooling methods with operator. See sale
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  In kitchen, handwashing sink used to fill up bucket. Employee removed bucket.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  On cook line, no paper towels provided. Operator supplied paper towels.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  At bar, no soap provided at handwashing sinks. Operator supplied soap.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At bar, sanitizer in spray bottle not labeled. Operator labeled bottle.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Menu does not disclose automatic gratuity of 18% added onto bill for patty's of 6 or more.
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  In kitchen, salt and sugar containers not labeled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In employee restroom, no handwashing sign provided.
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.
Stop sale: An order that the food can’t be sold or served.