One Lebanese Cuisine
1396 SW 160 Ave Ste 4, Sunrise, FL 33326 · Permanent Food Service · License 1618675
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
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 visitOct 29, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler cooked ground beef (47°F - Cooling) in deep covered container per operator prepared 24 hours ago and held in walk-in cooler overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler cooked ground beef (47°F - Cooling) in deep covered container per operator prepared 24 hours ago and held in walk-in cooler overnight. . See stop sale
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine 200+ Ppm. Operator diluted rechecked 100 Ppm
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk-in cooler cooked ground beef (47°F - Cooling) in deep covered container per operator prepared 24 hours ago and held in walk-in cooler overnight.
Basic1
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
2 pairs of tongs on oven door handle
Earlier inspections 1
B86Routine inspection6 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 28, 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 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Cooked Ground beef 108°F@3:44 cooling since 2:44 rechecked 98°F@4:15 at this rate food will not cool from 135°F to 70°F within 2 hours. Operator placed in walk-in freezer.
Fixed on the spot
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. 3 filets of branzino
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Next to fryer in -use utensil stored in standing water temperature 106°F
Ice bucket/shovel stored on floor between uses.
Front counter
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.