North Apron Food Court - Cluckers - Basil's - Orale Way - Silk's
901 S Federal Hwy, Hallandale, FL 33009 · Permanent Food Service · License 1621464
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-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 · 1 visitRoutine inspection
- First visitJul 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed employee medication on food service counter. Operator relocated.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed teriyaki and Yakima sauces made 25-36 hours prior, no date marks.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice bucket stored directly on the floor. Operator cleaned, sanitized, and stored properly.
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Observed broken off the wall.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases of take out containers stored directly on the floor. Operator relocated.
Fixed on the spot
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.