Florida Hibiscus

8344 W Oakland Park Blvd, Sunrise, FL 33351 · Permanent Food Service · License 1624884

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Oct 13 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 complaint inspection
5 high priority (4 fixed by the Oct 13 follow-up, 1 fixed on the spot, 2 repeats), 5 intermediate (2 repeats), 4 basic (2 repeats)
-42
Administrative complaint on Oct 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score46

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct122026

Complaint inspection

14 violations found · Inspector came back once

Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 5 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed at 3:26 p.m., cooked pork temps at 64°F in Superior reach in cooler. Per operator, pork cooked on 10/10/2026 and stored in walk in cooler . As per operator, pork transfer from walk in cooler at 11:00 a.m. and did not removed since. Observed cooked duck cold held in walk in cooler at 50°F. Per operator, duck cooked and transfer to walk in cooler on 10/10/2026. Cooked duck did not removed from unit since. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed at 3:26 p.m., cooked pork temps at 64°F in Superior reach in cooler. Per operator, pork cooked on 10/10/2026 and stored in walk in cooler . As per operator, pork transfer from walk in cooler at 11:00 a.m. and did not removed since. See stop sale. -Observed cut cabbages cold held on cook line at 60°F. Per operator, cabbages cut and placed at cook line 2 hours prior to the inspection. Operator transfer cabbage to freezer for quick chill. -Observed cooked duck cold held in walk in cooler at 50°F. Per operator, duck cooked and transfer to walk in cooler on 10/10/2026. Cooked duck did not removed from unit since. See stop sale.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -Observed cooked chicken hot held at cook line at 124°F. Per operator, chicken cooked 30 minutes prior to the inspection. Advise operator to reheat chicken to 165°F .
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  -Observed raw fish stored over bag with carrots in walk in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -Observed 3 live flying insects at dishwashing area landing on clean plates and other utensils. -Observed 2 live flying insects landing on clean in-use cutting board at cook line. -Observed 2 live flying insects landing on handwashing sink next to cook line.
  Repeat violationAdministrative complaint
Intermediate5
- 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.
  -Observed no date marked on cooked duck stored in walk in cooler. Per operator, duck cooked on 10/10/2026.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black mold like substances buildup on can opener blade.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink next to cook line.
  No soap provided at handwash sink next to cook line.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no food manager on duty for more than 4 employees at this time.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -Observed accumulation of black mold like substances buildup inside ice machine.
  Repeat violationAdministrative complaint
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Observed accumulation of black mold like substances buildup on can opener holster.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed cases with takeout containers stored on floor parallel to ice machine.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep142026F48Complaint inspection15 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked chicken at prep station at 79°F. Per operator, chicken cooked 1 hour before the inspection. Operator transfer chicken to freezer for quick cooling.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed at 3:20 p.m., no time marked on cooked rice held using time as a public health control. Per operator, rice transfer to cook line at 2:15 p.m.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm.
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing food containers without sanitizing.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -Observed 3 live flying insects landing on garbage container in kitchen.
Intermediate3
- 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.
  Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator, items cooked on 9/12/2026.
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black mold like substances buildup on can opener blade.
  Repeat violationAdministrative complaint
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -Observed cases with unwashed cucumbers and limes stored over cooked pork in walk in cooler.
  Food stored on floor.
  Observed cases with various food items stored on walk in freezer and cooler floor.
  Repeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
  Observed ice bucket stored on floor next to ice machine. Operator removed and stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler and freezer shelves with rust that has pitted the surface.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of brown like substances buildup into ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of dirt buildup on exterior of rice, sugar and cornstarch containers.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violationAdministrative complaint
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.