Untoasted
3121 W Hallandale Beach Blvd #101, Pembroke Park, FL 33009 · Permanent Food Service · License 1624746
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 1 repeat), 6 basic-37
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw pooled eggs on cook line counter at 70°F. Operator states less than 1 hour. Returned to refrigerator.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee cracked raw shell eggs and dipped French toast into egg batter, then returned directly to cooking and plating orders. Employees were instructed to remove gloves, wash and change to new gloves.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violationAdministrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed poached eggs and smoked salmon not identified.
Employee added asterisks.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in reach in freezer, potatoes, ice cream. No date marks. Per operator more than 25 hours since preparation.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sink in server station blocked with strainer.
No soap provided at handwash sink near ice machine.
Repeat violationAdministrative complaint
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed at 2 hand wash sinks. Server area and dish area.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at barista station, spoon stored in water 75°F. Operator replaced and stored dry.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks on shelf above flip top cooler. Operator relocated.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses, on cook line.
Operator stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture, hand washing sink in kitchen.
Repeat Violation Repeat Violation Admin Complaint
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, located ext to kitchen.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.