Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: NIRALA SWEET License Number: SEA1620891
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 8913 W OAKLAND PARK BLVD
SUNRISE, FL 33351

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/04/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 12 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
32-07-4    Basic - Bathroom facility not clean, in male restroom.
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area. Observed containers with cooking oil stored on dry storage floor.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
29-18-4    Basic - Drain cover(s) missing in dishwashing area.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee half full bottle with drinking water.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinking water stored inside refrigerator not identified or separated from food served to the public.
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Observed uncovered containers with food stored next to ice machine filters with exposed to mold like substance.
10-08-4    Basic - Ice scoop handle in contact with ice inside ice machine.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
29-49-5    Basic - Observed standing water in bottom of flip top reach-in cooler.
25-05-4    Basic - Single-service articles improperly stored. Observed takeout containers stored on kitchen floor.
08B-13-4    Basic - Stored food not covered in walk-in cooler. 1. Observed several containers with cooked food items uncovered in walk in cooler. 2. Observed containers with food items stored on walk in cooler floor.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed seasoning removed from the original containers not identified by common names.
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all TCS foods in flip top cooler cold held at 45-47 degrees Fahrenheit. Operator relocate items ti a Maximum Refrigerator for rapidly cooling and storage . **Corrective Action Taken** **Warning**
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed chili sauce in glass door cooler at 63 degrees Fahrenheit. As per operator, sauce was made on 05/03/2020. Chili sauce did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 3 live flying insects in kitchen areas.
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed chili sauce in glass door cooler at 63 degrees Fahrenheit. As per operator, sauce was made on 05/03/2020. Chili sauce did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw fish stored over cook goat meat.
31A-02-4    Intermediate - 1. Handwash sink not accessible for employee use due to being blocked by rolling table. 2. Observed a food container stored inside handwash sink in kitchen.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
31A-15-4    Intermediate - Employee filled water pitcher/cup at handwash sink.
22-28-4    Intermediate - Interior of flip top reach-in cooler soiled with accumulation of food residue.
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili sauce.
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili sauce
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed standing water in bottom of flip top cooler, temperature found at 49 degrees Fahrenheit. **Warning**
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 marked on cooked chicken and plant foods in reach in cooler and walk in cooler. . All items were cooked on 05/03/2020.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottle with cleaning chemicals throughout kitchen.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395