St Bess Kitchen
8318 W Oakland Park Blvd, Sunrise, FL 33351 · Permanent Food Service · License 1619948
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (1 fixed by the Oct 7 follow-up, 1 fixed on the spot, 1 repeat), 6 intermediate (2 repeats), 8 basic (3 repeats); intermediate violations cost 18 at most-37
- Administrative complaint on Aug 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
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 7, 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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 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 raw fish cold held in flip top cooler at 48-54°F. Per operator, fish transfer to unit 3 hours prior to the inspection. Operator removed to freezer for quick chill. -Observed raw oxtail cold held in walk in coo,er at 44°F. Oxtail transfer back to cooked 3 hours before the inspection. Advise operator to put item in freezer for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flying insects at dishwashing area. Operator killed and sanitized areas.
Intermediate6
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 proof that food workers are informed of their health responsibilities.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Observed handwashing sink in kitchen used to catch water.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle at dishwashing area.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of food manager certification available at this time.
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/
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 available at this time.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with cooked peas stored in walk in cooker.
Food stored on floor.
-Observed cases with plantains stored on kitchen floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Chefs in kitchen.
Repeat violationAdministrative complaint
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed clean pot stored on kitchen floor.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases with food containers stored on dry storage floor. Operator removed and stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-Observed accumulation of black mold like substances buildup on wall at dishwashing area.
Repeat violationAdministrative complaint
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. Operator removed and stored properly.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed a c02 tank next to hot water heater not secured
Repeat violationAdministrative complaint
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.