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Licensee
Name: NOTRE DAME REST License Number: SEA1616745
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 4859 N DIXIE HWY
POMPANO BEACH, FL 33064-4861

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/30/2017 Met Inspection Standards
During This Visit
More information about inspections.
2 1 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
35A-03-4    Basic - Dead roaches on premises. One dead roach in dry storage room. Roach cleaned up and floor mopped and sanitized. **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks removed. **Corrected On-Site**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
29-20-5    Basic - Standing water or very slow draining water in mop sink. **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce at 76° F at cookline under no temperature control. Placed inside cooler. **Corrected On-Site**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green bananas 120-121° F Hot Holding at cookline on top of grill. Sent to reheat on stove to 165° F to then hot hold at 135° F. Corrective Action Taken. Cooked potatoes at 80° F under no temperature control at cookline. Potatoes moved to walkin cooler. **Corrective Action Taken**
22-05-4    Intermediate - Cutting board(s) stained/soiled near back door.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395