PDQ 1010 Oakland Park
3359 N Federal Hwy, Oakland Park, FL 33306 · Permanent Food Service · License 1623116
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 13 complaint inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 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.
Time/temperature control for safety food cold held at greater than 41°F. Cookline - flip top - cheese (41-50°F). Per operator item held in flip top overnight. Item not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - flip top - cheese (41-50°F). Per operator item held in flip top overnight. Item not prepped or portioned today. See stop sale.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Cook touched raw chicken, then touched hot holding unit drawer handle without first washing hands. Reviewed proper hand washing and employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Knife rack next to triple sink visibly soiled.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Back prep hand sink. Operator replaced.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cookline - scoop handle in flour. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Chest freezers in back prep room - 2 with rust on top along lid.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Front counter low boy gaskets.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
By mop sink, by triple sink and by ice machine
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.