Alnatour Restaurant
1787 N University Dr, Plantation, FL 33322 · Permanent Food Service · License 1622932
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
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 6, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
Fryer- ; Cooked Fries (108-130°F - Hot Holding). Per cook food items in unit less than an hour. Manager discarded voluntarily.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Container of raw chicken stored above case of raw fish in walk in freezer. Inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee loaded dishwashing machine and unloaded the clean dishes and utensils without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Bottom shelf in dishwashing area with rust that has pitted the surface.
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.