Skyline Chili
2834 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1612573
What drove the grade
Employee handled soiled dishes and utensils and then handed cleaned plates without first removing gloves or washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (2 repeats)-13
- Safety score87
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 visitAug 11, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled dishes and utensils and then handed cleaned plates without first removing gloves or washing hands.
Reviewed proper hands washing procedures. Employee washed hand correctly.
Fixed on the spot
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.
Milk per Manager opened over 24 hours not date marked. Manager date marked 08-09-26
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of sugar removed from original container not identified by common name.
Labeled during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Gasket of walk in cooler in poor repair.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled wiping cloths stored on prep table. Removed during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Cleaned during inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mops stored in mop buckets next to exit door.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.