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Licensee
Name: VIRGINIA LEON License Number: SEA1607273
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 6520 PINES BLVD
PEMBROKE PINES, FL 33024

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/06/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Metal shelves in kitchen, next to cookline.
08B-14-4    Basic - Stored food not covered in walk-in freezer. Red sauce, Manager covered, **Corrected On-Site**
03B-11-4    High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. 102° beef strips with onions and green peppers. Manager reheated to 174°, **Corrected On-Site** **Repeat Violation**
03A-16-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 50° white cheese, 50° eggs, 50° raw pork, 49° sausage, 50° milk, moved to freezer for quick chill, excessive opening in the morning. **Corrected On-Site**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Crystal and anyone over 60 days.
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