Cheetah- Hallandale
100 Ansin Blvd, Hallandale, FL 33009 · Permanent Food Service · License 1622800
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 intermediate (1 repeat), 6 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
More time given
Basic1
Code 33, Garbage and refuse: Open dumpster lid.
Time extended until next routine inspection.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed open in use, bag of rice directly on the floor.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Open drink on shelf above cook line. Operator relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in pizza sauce, to go ramekin, no handle. Operator corrected.
Fixed on the spot
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler at 43°F. Requires maintenance before it gets worse.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Operator replaced with new in sanitation bucket.
Code 33, Garbage and refuse: Open dumpster lid.
Repeat violation
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.