Serious Sanji
7626 Peters Rd, Plantation, FL 33324 · Permanent Food Service · License 1624765
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 17, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell egg (62°F - Cold Holding). As per operator, eggs were removed from walk in cooler at approximately 9am. Operator placed in cooler to quick chill.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line bottom of containers of dumplings in the large flip top cooler. Operator stored properly.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed beef in a large metal pot stored on the floor outside the walk in cooler. Operator stored properly.
Fixed on the spot
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.
Observed scoop handle in direct contact with flour in the dry storage area. Operator stored scoop handle properly.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed wiping cloth.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single service items stored on the floor in the dry storage area. Operator stored properly.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.