Puro Kosher
645 W Hallandale Beach Blvd, Unit #111, Hallandale, FL 33009 · Permanent Food Service · License 1625125
What drove the grade
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection4 intermediate, 1 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 visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Test kits unused. Person in charge did not understand the concept and could not demonstrate how to use test kits.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed only spray sanitizer for surface application. No chlorine or quaternary ammonia for immersion of utensils in 3 compartment sink.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed measuring cup in hand washing sink. Dishwasher kept returning it to the sink. Had to explain why this is unacceptable.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees Eli, Sandra.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Both male employees working in kitchen, no hair restraints.
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.