Asb Piman Restaurant INC
6025 Kimberly Blvd, North Lauderdale, FL 33068 · Permanent Food Service · License 1623646
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 14 routine inspection6 high priority (4 fixed on the spot, 1 repeat), 1 intermediate, 3 basic (1 repeat)-33
- Administrative complaint on Jul 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score47
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 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on counter next to cook line- cooked rice and peas 117°F(hot holding ) . Per operator rice has been out of temperature for no more than two hours . Instructed manager to reheat rice. Rice was reheated to 183°F
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed same.
More time given
- First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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. Observed in reach in cooler in kitchen , cooked legume (50°F - Cold Holding); cooked turkey (61°F - Cold Holding); cooked goat (45°F - Cold Holding); pikiliz (50°F - Cold Holding); raw turkey (50°F - Cold Holding); raw fish (50°F - Cold Holding). Per Manager these items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler in kitchen , cooked legume (50°F - Cold Holding); cooked turkey (61°F - Cold Holding); cooked goat (45°F - Cold Holding); pikiliz (50°F - Cold Holding); raw turkey (50°F - Cold Holding); raw fish (50°F - Cold Holding). Per Manager these items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on counter next to cook line , cooked chicken gizzard (110°F - Hot Holding)reheated to 174°F; cooked beef liver (90°F - Hot Holding)reheated to 204°F. Per manager these items were out of temperature for less than one hour ago. Manager reheated items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in reach in two door cooler , raw fish , raw turkey stored over unwashed vegetables. Operator removed raw fish and raw turkey to the lower shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee licked bare palms to taste food then proceeds to touch customer single service container to dish out food. Advised operator to stop, wash her hands and put on new pair of gloves . Operator then dished out customer food in new single service container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
One door reach in freezer , raw goat meat stored in printed to go bags . Operator removed and placed in food grade bags .
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager Ariane Joseph . Manager Training was done by premier Food Safety which is not on the approved training list.
Basic3
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Reach in two door cooler.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in two door cooler in kitchen.
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.
Observed
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.