BK#5921

3 Weston Rd, Sunrise, FL 33326 · Permanent Food Service · License 1613269

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 21 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
3 high priority (fixed by the Jul 21 follow-up), 2 basic
-11
Safety score89

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 3 High priority
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Sliced ham (50°F - Cold Holding); Holding); sliced cheese (50°F - Cold Holding); sliced tomatoes (50°F - Ambient Cooling) @ 11:00 cooling since 6:14am ; soft serve vanilla (50°F - Cold Holding); pasteurized liquid eggs (47°F - Cold Holding); bagged cut lettuce (47°F - Cold Holding); lite cream (47°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sliced ham (50°F - Cold Holding); Holding); observed in walk-in cooler sliced cheese (50°F - Cold Holding); sliced tomatoes (50°F - Ambient Cooling) @ 11:00 cooling since 6:14am ; soft serve vanilla (50°F - Cold Holding); pasteurized liquid eggs (47°F - Cold Holding); bagged cut lettuce (47°F - Cold Holding); lite cream (47°F - Cold Holding) per operator items held in walk-in cooler overnight not portion or prepared today. See stop sale.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. sliced tomatoes (50°F - Ambient Cooling)since 6:14am @11:00 50°F see stop sale
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup behind walk-in cooler compressor.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Front of walk-in cooler.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.