Scuottos Coney Island Treats INC
3801 N University Dr Bay 202, Sunrise, FL 33351 · Permanent Food Service · License 1624649
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 5 basic (3 repeats)-23
- Administrative complaint on Oct 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 chicken, butter and marinara cold held in walk-in in cooler at 44°F. Per operator, items were on cookline dispensing 1 hour prior to the inspection. Operator transfer items to freezer for quick chill.
Fixed on the spot
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. Operator replenished sanitizer. Final reads at 100 ppm.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
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 stored, meatballs and soups stored in walk in cooler. Per operator,items cooked more than 24 hours.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Operator discarded at will.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed uncovered containers wi cooked meatballs, soups and marinara sauce stored in walk-in cooler. Operator covered containers.
Fixed on the spotRepeat violationAdministrative complaint
Unwashed fruits/vegetables stored with ready-to-eat food.
-Observed cases with unwashed mushrooms stored over open containers with tomato sauces.
Food stored on floor.
-Observed container with cooking oil stored on dry storage floor.
Repeat violationAdministrative complaint
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed accumulation of dust buildup on AC vents and ceiling tiles in dishwashing area.
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.