Plezi Restaurant and Lounge
7776 NW 44 St, Sunrise, FL 33351 · Permanent Food Service · License 1623653
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 Oct 13 routine inspection2 high priority (fixed on the spot, 2 repeats), 5 intermediate (4 repeats), 3 basic (1 repeat); intermediate violations cost 18 at most-32
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked rice cold held at 44°F in reach in cooler. Per operator, cooked rice transfer to unit 3.5 hours prior to the inspection. Advise operator to removed item to chest freezes for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over cooked rice in refrigerator. Operator relocate fish to bottom shelf.
Fixed on the spotRepeat 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 rice, pork, turkey and chicken stored in reach in cooler. Per operator, items cooked more than 24 hours.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed no employees health reporting responsibilities available.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Observed handwashing sink in kitchen block with steam table.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with cleaning chemical in kitchen area.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training at this time.
Repeat violationAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with cooking oil and drinking water stored on dry storage floor.
Repeat violationAdministrative complaint
Code 38, Lighting: Light shield damaged/in disrepair.
-Observed a light shield missing in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellular phone stored on food preparation table next to clean utensils.
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.