Funky Buddha Brewery Bar
1201 NE 38 St, Oakland Park, FL 33334 · Permanent Food Service · License 1623780
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 Aug 6 routine inspection5 high priority (4 fixed by the Aug 7 follow-up, 1 fixed on the spot), 5 basic-20
- Safety score80
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 visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in bar reach-in freezer - black unit.
Observed same.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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. Cookline - flip top - raw tuna (57°F); Cole slaw (59°F); Per operator raw tuna and Cole slaw held in this unit overnight. No items prepped or portioned today. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cookline - left low boy - cooked onions (75-76°F - Cooling). Per operator item cooked approximately 4 hours ago. Reviewed proper cooling. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline - left low boy - raw beef (46-49°F). Per operator item held in unit approximately 6 hours. Observed ice buildup by fans. Not prepped or portioned today. Reviewed proper cold holding. Operator immediately began to fully cook the beef. Corrective action taken. 2. Cookline - flip top - raw tuna (57°F); Cole slaw (59°F); hummus (46-48°F). Hummus placed in unit almost 4 hours ago. Observed ice buildup by fans. Operator moved to freezer to quick chill. Per operator raw tuna and Cole slaw held in this unit overnight. No items prepped or portioned today. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cookline - left low boy - cooked onions (75-76°F - Cooling). Per operator item cooked approximately 4 hours ago. Reviewed proper cooling. See stop sale.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook touched raw beef then touched ready to eat food without first taking off gloves and washing hands. Reviewed proper hand washing and cook washed hands.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Delfield unit on Cookline - several intact bags of fish - per operator removed from freezer and placed in this unit approximately 5 hours ago. Reviewed proper procedures and gave operator procedures handout for thawing fish. Operator immediately removed items from vacuum.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored under dripping water line.
Delfield unit on Cookline - water dripping from upper section of unit. Operator moved food items.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in bar reach-in freezer - black unit.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Left Cookline low boy and Cookline flip top. Observed ice buildup by circulation fans.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
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.
- Stop sale
- An order that the food can’t be sold or served.