Piman

1560 NE 4 Ave, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1619611

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 18, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 18 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
2 high priority (fixed by the Aug 18 follow-up), 1 intermediate, 3 basic (1 repeat)
-13
Safety score87

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with rust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In the reach in cooler near the entrance to the kitchen, raw whole fish (57°F - Cold Holding); shredded cabbage (57°F - Cold Holding). The items were stored in the cooler overnight. They were not prepped or portioned today. The items were discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the reach in cooler near the entrance to the kitchen, raw whole fish (57°F - Cold Holding); shredded cabbage (57°F - Cold Holding). The items were stored in the cooler overnight. They were not prepped or portioned today. The items were discarded. See Stop Sale.
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Per Ketia Sainval expired 6/5/26
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  The reach in cooler door handles are broken
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with rust.
  The reach in cooler shelves are rusted and chipping.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.