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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 03/05/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 0 11
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
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage room near cookline.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Near walkin cooler.
08B-12-4    Basic - Food stored in holding unit not covered. Fish not covered at chest freezer near back door.
08B-38-4    Basic - Food stored on floor. Container with beef on floor by 3 compartment sink. Box of chicken on floor by back door.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By chest freezer near back door.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Use of thank you bags to store fish directly inside them at small chest freezer in dry storage area near dining room.
36-70-4    Basic - Objectionable odor in establishment at cookline and dry storage room.
35B-03-4    Basic - Outer openings not protected with self-closing doors. Back door not self closing observed small flying insects entering establishment.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef and chicken thawing ut at room temperature at 3 compartment sink.
29-20-5    Basic - Standing water or very slow draining water in handwash sink at cookline.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately: 30 live flying insects in dry storage area near dining room. Flies landing on wall , on wrapped napkins and to go containers , on wire shelving and on side of freezers. 5 live flying insects by walkin cooler. Landing on wall. 160 live flying insects in rear prep are by back door. Flies landing on walls, on sides and top of Whirlpool freezer , 6 landing on box of chicken and 3 of them on cutting board . 50 live flying insects under 3 compartment sink. 17 live flying insects in dry storage room next to cookline. 10 Flies landing on rice bag.
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during the course of the inspection. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 52F, porridge 52F, beef 57F,potatoes 56F,cooked beef 56F, pork 57F, lettuce 56F,, cooked beef 55F, sauce 61F, sauce w/ cooked veggies 56F,, rice 63F, cooked chicken 56F, and oxtail 55F all at walkin cooler. Foods in cooler overnight. Foods not maintaining 41F or below for longer than 4 hours. Ambient temperature of cooler between 55-56F. See Stop Sale.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately: 37 dry rodent droppings on shelving above chest freezer by back door and around chest freezer. Droppings next to clean pots. 33 dry and 3 fresh rodent droppings on shelving above prep table at cookline. Food and clean plates observed on prep table. 200+ dry and 10 fresh rodent droppings in dry storage room next to cookline. Dropping next to foods and single service items.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 52F, porridge 52F, beef 57F,potatoes 56F,cooked beef 56F, pork 57F, lettuce 56F,, cooked beef 55F, sauce 61F, sauce w/ cooked veggies 56F,, rice 63F, cooked chicken 56F, and oxtail 55F all at walkin cooler. Foods in cooler overnight. Foods not maintaining 41F or below for longer than 4 hours. Ambient temperature of cooler between 55-56F.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395