Embarcadero 41
189 NW 136 Ave Ste C, Sunrise, FL 33325 · Permanent Food Service · License 1621983
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot), 6 basic-37
- Administrative complaint on Nov 2Counts 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
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 2, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in small flip top at front counter House made huancaina sauce with milk (47°F - Cold Holding) house made chimicurri (44°F - Cold Holding) per operator held in flip top more than 4 hours not portion or prepared today. Commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in small flip top at front counter House made huancaina sauce (47°F - Cold Holding) house made chimicurri (44°F - Cold Holding) per operator held in flip top more than 4 hours not portion or prepared today. See stop sale
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in walk-in freezer raw chicken stored directly over boxes of peppers not all commercially packaged. Operator stored correctly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler a container raw fish stored over containers of ready to eat sauces. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a can of oven cleaner in hand washing sink. Operator removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink by rear kitchen door.
Operator provided. On cook line
Fixed on the spot
No soap provided at handwash sink.
On cook line operator provided.
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed boxes of octopus 27°F defrosting outside the walk-in cooler at room temperature. Operator placed in walk-in cooler.
Fixed on the spot
Commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk-in freezer a container of beef stored directly on the floor. Oper elevated.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at flip top cutting board at front counter In-use utensil stored in standing water temperature 65°F. Operator discarded water.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees. handwash sink by rear kitchen door.
Front counter and cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Over cook line
Earlier inspections 1
F56Complaint inspection11 violations, 7 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 5, 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 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in low boy cooler calamari (47°F - Cold Holding); fish (47°F - Cold Holding) per operator removed from walk-in and placed in unit approximately two hours not portion or prepared today. Operator placed ice on products
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on cook line beef broth (109°F - Hot Holding); brown sauce (90°F - Hot Holding) per operator held out of temperature less than 3 hours. Operator placed on stove to reheat.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Peruvian corn 89°F @1:45 cooling since 12:00 at this rate food will not cooled from 135°F to 70°F within 2 hours. Operator placed in walk-in freezer.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw lamb stored over Rte sauce. Operator stored correctly Observed in lower front flip top cooler raw fish stored over RTE sauces. Operator stored correctly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw pork operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee pick towel off the floor then handled a squeezed bottle of sauce.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator placed call to technician
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing hands at front prep sink.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Battery dead. Replaced battery
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed ribs 37°F out at room temperature.operator placed in walk-in cooler.
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 inside sugar container scoop handle in contact with sugar. Operator stored correctly.
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.
- 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.