Wunderbar

4995 Volunteer Rd, Davie, FL 33331 · Permanent Food Service · License 1622126

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic
-18
Safety score82

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct212026

Routine inspection

7 violations found

First visitOct 21, 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.
7 violations found:
- 4 High priority
- 2 Intermediate
- 1 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 in fry station flip top egg wash (47°F - Cold Holding) per operator removed from carton and placed in half pan and placed in holding unit approximately 2 hours ago. Operator voluntarily discarded.
  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.
  Observed on speed rack in walk-in freezer a container of raw pork stored over goulash soup pc not all commercially packaged. Operator stored correctly
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed a container raw crack eggs not pasteurized stored over beer kegs in walk-in cooler.
- Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
  Observed server turn on and off cold water faucet to wash hands. Explained operator correct hand washing.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Lower shelf of one door freezer on cook line.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic bleach substance not labeled.
  At mop station operator labeled
  Fixed on the spot
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of convection oven accumulation of food debris.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026A94Routine inspection4 violations, 1 high priority No follow-up needed

First visitJul 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.
4 violations found:
- 1 High priority
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed beer cheese sauce (120°F - Hot Holding) per operator held out of temperature less than 15 minutes. Operator reheated on stove rechecked 170°F
  Fixed on the spot
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
  Operator labeled
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed at front station In-use utensil stored in standing water temperature 87°F . Operator discarded.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave at front station accumulation food debris. Operator cleaned and sanitized
  Fixed on the spot
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.