THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
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: TEN TEN SEAFOOD AND GRILL INC License Number: SEA1622091
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current 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
Complaint Full 06/22/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 6 17
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
10-01-5    Basic - ) In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Stored inside of the sugar, flour and salt containers. 2) In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water from the plastic container. 3) In-use tongs stored on equipment door handle between uses. At the cookline on the oven door handle. **Warning**
35B-01-4    Basic - 1) Both Exterior door has a gap at the threshold that opens to the outside. 2) Outer openings not protected with self-closing doors. **Warning**
36-14-4    Basic - 1) Grease accumulated on kitchen floor and/or under cooking equipment. -At the front Dessert station. -At the cookline 2) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the restaurant's kitchen area. 3) Hood soiled with accumulated grease, dust or food debris.At the kitchen cook line. 4) Floor area(s) covered with standing water. -Throughout the kitchen- employees tried mopping the area. -Inside of walk in cooler #1. **Corrective Action Taken* 5) Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -At the front dessert station **Warning**
32-17-4    Basic - 1) Self-closing device on bathroom door disconnected/broken. Observed the door in disrepair. 2) Bathroom facility not clean. In the women's restroom. **Warning**
14-01-5    Basic - 1)Bowl or other container with no handle used to dispense food. Walk in cooler #2- Bowl used as a scoop stored in the liquid eggs. 2) Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
25-10-4    Basic - 1)Coffee filters not stored in a protected manner to prevent contamination. In the kitchen area. 2) Single-service articles not stored inverted or protected from contamination. - At the server station -) At the front dessert station **Warning**
24-18-4    Basic - 1)Silverware/utensils stored upright with the food-contact surface up. -The kitchen area -The front counter area -The server station 2)Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -In the dining room area- white plates -At the front dessert station- white plates **Warning**
23-09-4    Basic - 1)Soiled reach-in cooler gaskets. The flip top cooler- Across from the fry Station- at the cookline. 2) Build-up of grease on nonfood-contact surface. At the front dessert station . **Warning**
08B-12-5    Basic - 1)Stored food not covered. Kitchen 2 door reach in freezer- operator properly wrapped the container of raw squid. 2) Food not stored at least 6 inches off of the floor. -At the cookline- frying oil. -Kitchen storage area- Buckets of soy sauce stored on the floor **Corrected On-Site** **Repeat Violation** **Warning**
29-11-4    Basic - 1)Water leaking from pipe and/or faucet/handle. -Hand wash sink is leaking near the dishwasher 2)Back flow preventer missing at the mop sink **Warning**
35A-03-4    Basic - Dead roaches on premises. Observed 1 dead roach between equipment at the front cook area. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on shelf with silverware utensils. **Repeat Violation** **Warning**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1)Operator removed the employee's purse from over the prep station. 2) Employees aprons stored on a shelf with seasonings and cooking equipment. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
35B-02-4    Basic - Insect control device installed over food preparation area. Fly zapper stored over white plates and single service items. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, flour and salt. **Warning**
12A-04-6    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Explained to the employee proper hand washing procedures and he washed his hands. **Corrected On-Site** **Warning**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) Kitchen area- Observed 2 live flies landing on the prep table across from the Wok station and 1 live fly near the hand washing sink 2) Observed 2 live flies by the back door **Warning**
08A-05-6    High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler #2 1) raw meats stored over sauces 2) raw liquid eggs eggs stored over produce DAECO walk in cooler 3) raw chicken stored over beef 4) raw pork stored over sauces **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Panda Brand Oyster Sauce- One 5lb can. -Hoisin Sauce 5 pound can 2) -DAECO WALK IN COOLER (COOLING OVERNIGHT) cut lettuce (56-58°F); roast pork (52°F); cooked rice (52°F);raw pork (48°F). **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the prep station-garlic and oil (74°F); bean sprouts (70°F); shell eggs (75°F) operator advised foods were removed from the reach in cooler about 1 hour and a half ago- all foods moved to the walk in cooler for quick chill. **Corrective Action Taken** **Warning**
03D-05-5    High Priority - 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. -DAECO WALK IN COOLER (COOLING OVERNIGHT) cut lettuce (56-58°F); roast pork (52°F); cooked rice (52°F);raw pork (48°F). Please see stop sale. **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine >200ppm corrected to 100ppm) **Corrected On-Site** **Warning**
31B-02-4    Intermediate - 1) No paper towels or mechanical hand drying device provided at handwash sink. At the front dessert station 2) Soap dispenser at handwash sink not working/unable to dispense soap. At the front dessert station **Warning**
31A-09-4    Intermediate - 1)Handwash sink not accessible for employee use at all times. Observed the Hand wash sink near the kitchen prep area removed from the wall. 2) Handwash sink not accessible for employee use due to items stored in the sink. At the kitchen area- operator removed the two containers. **Repeat Violation** **Warning**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. In the kitchen area and restrooms. **Warning**
53A-01-7    Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.