Leafy
641 NW 100 Pl, Pembroke Pines, FL 33024 · Permanent Food Service · License 1625059
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-16
- Safety score84
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 visitSep 21, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Container of cooked fish balls stored uncovered with large ice chunks, falling from ice buildup in reach in freezer in kitchen. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On counter at cook line, White Rice (68°F - Cold Holding), per operator, food not prepped or portioned today. Food held in cooler and moved to counter and held for approximately 2 hours. Food was moved back to cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1). Bowl of raw beef stored over bowl of cooked beef in bottom of flip top cooler. Raw beef was moved to bottom shelf. 2). Container of raw beef stored in low boy cooler over bottles of hot sauce on cook line. Raw beef was moved to bottom shelf.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken prepared yesterday at 11 am not dated in low boy cooler on cook line. Operator dated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink in kitchen. Discussed proper handwashing location with employee. Employee washed hands in handwashing sink.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Several containers of raw and cooked food stored uncovered in white reach in freezer. Uncovered food stored with ice particles from ice buildup in freezer. Operator began covering foods.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in reach in freezer on cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.