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Licensee
Name: PINE COURT License Number: SEA1622091
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 10101 SUNSET STRIP
SUNRISE, FL 33322

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/30/2019 Met Inspection Standards
During This Visit
More information about inspections.
3 5 13
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
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Oil and soy sauce stored on floor in kitchen.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. 2 rear exit doors. Exterior door not self closing. 2 rear exit doors.
36-71-4    Basic - Floor drains/drain covers heavily soiled. WIF floor soiled.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen HWS. **Repeat Violation**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. In WIC and WIF.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Squid being thawed at room temperature. Employee removed and stored in wic. **Corrected On-Site**
23-09-4    Basic - Soiled reach-in cooler gaskets. WIC/WIF gaskets soiled. **Repeat Violation**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar container.
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee washing dishes handled dirty containers then handled clean containers- no handwash. Employee touched face then handled clean utensils- no handwash.
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Chinese sausage stored over soy sauce in wic. Raw beef stored over cooked chicken in wic. Raw beef stored over veggies in wic. Employee removed all and stored all properly. **Corrected On-Site**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head.
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
03G-39-4    Intermediate - Molluscan shellfish tank improperly operated. Tanks in dining area have mold on inside of tanks. **Repeat Violation**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks on any Rte foods in any coolers.
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