Annes Paradise Takeout & Catering Restaurant INC

2428 N SR 7, Lauderdale Lakes, FL 33313 · Permanent Food Service · License 1618851

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
4 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic (1 repeat)
-39
Administrative complaint on Oct 26
Counts in full until a follow-up finds the problems fixed
-20
Safety score41

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

14 violations found

First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 4 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority4
- 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. At walk in cooler, cooked turkey (55°F - Cold Holding); cooked chicken (55°F - Cold Holding); not prepared or portioned today. Operator stated items placed into cooler approximately 10:00am, exceeding 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler, cooked turkey (55°F - Cold Holding); cooked chicken (55°F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler since 10:00am, exceeding 4 hours. See stop sale.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee touch soiled surfaces then change gloves and prepare food without washing hands. Advised operator of proper hand washing.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. At ware washing area, employee washing dishes but not properly sanitizing. Advised operator to not use dishes until properly sanitized. Operator set up three compartment sink
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At kitchen, hand sink used for other purposes as evident by container inside sink. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at designated hand sink.
  No soap provided at handwash sink.
  No soap at hand sink at front counter and cook line.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  At kitchen, meat thawing in standing water.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At kitchen, foods-Cut plantains stored on floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At kitchen, non food contact surfaces soiled with grease and food debris.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  At rear of kitchen, gap at threshold of exterior door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  At kitchen, hood in disrepair with grease accumulation.
  Floor soiled/has accumulation of debris.
  At kitchen underneath fryers, floors soiled with grease and food debris.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  At dry storage rack, employee belongings stored on shelf with food items.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.