Top Resto and Bar LLC
7130 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1624538
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 Jul 27 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 repeat), 4 basic (1 repeat)-21
- Safety score79
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 visitJul 27, 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.
9 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 precooked plantains cold held at 55°F in flip top cooler. Per operator, plantains cooked from yesterday and placed in unit. Item didn't removed since.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed precooked plantains cold held at 55°F in flip top cooler. Per operator, plantains cooked from yesterday and placed in unit. Item didn't removed since. See stop sale.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed container with aspirin stored in shelf next to clean plates
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 and rice stored in walk in cooler. Per operator, both items cooked on 07/25/2026.
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Basic4
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Observed both restrooms doors left open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed a light shield missing in kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.