Peppa Seed
4589 N University Dr, Lauderhill, FL 33351 · Permanent Food Service · License 1615513
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection4 high priority (2 fixed by the Jul 23 follow-up, 2 fixed on the spot), 4 intermediate, 6 basic-30
- Safety score70
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 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Insect control device installed over food preparation area.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed Fish (52°F - Cold Holding); conch (50°F - Cold Holding); lobster tail (51°F - Cold Holding); shrimp (50°F - Cold Holding). Per operator, conch and fish place in unit from yesterday and did not remove since. Lobster and shrimp place in unit 2 hours prior to the inspection. Operator placed ice pack on shrimp and lobster tail. See stop sale for conch and fish.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed Fish (52°F - Cold Holding); conch (50°F - Cold Holding); lobster tail (51°F - Cold Holding); shrimp (50°F - Cold Holding). Per operator, conch and fish place in unit from yesterday and did not remove since. Lobster and shrimp place in unit 2 hours prior to the inspection. Operator placed ice pack on shrimp and lobster tail. See stop sale for conch and fish.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken hot held in prep area at 119°F. Per operator, chicken cooked and removed from oven 20 minutes prior to the inspection. Operator transfer chicken to warner to reheat.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm.
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no food manager certification available at this time.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for some employees.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with food items stored on walk in cooler floor.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Operator correct solution.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed 2 wet wiping cloths at cook line not stored in sanitizer solution between use. Operator removed to sanitize solution.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Insect control device installed over food preparation area.
Operator removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- Stop sale
- An order that the food can’t be sold or served.