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Name: BENTO DAVIE LLC License Number: SEA1624114
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 2260 S UNIVERSITY DR
DAVIE, FL 33324

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/16/2023 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 1 5
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. Observed handle of scoop directly touching rice and cooked chicken in kitchen area. Operator removed handle and stored correctly. **Corrected On-Site**
12B-07-4    Basic - Observed Employee beverage container on a food preparation pit area per operator beside sushi rice. Operator removed beverage.
22-20-5    Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started taking apart machine to clean **Corrective Action Taken**
16-46-4    Basic - Observed Old labels stuck to food containers after cleaning at dish ware station
21-12-4    Basic - Observed Wet wiping cloth not stored in quaternary ammonium sanitizing solution between uses. Operator placed wet wiping cloth in quaternary ammonium solution **Corrected On-Site**
03D-01-5    High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken cooked from 11 started cooling point 135 at 12 pm per operator not cooled to 70°F within 2 hours. 84-55F) Temperature taken at 3:30pm
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 103 live flies counted by inspector and operator on walls from bathroom to front dining room on left side of building . Observed 7 live flies on walls above beverage station with carry out utensils for guests. Observed approximately 10 live flies flying around dining room over guests eating in dining room. Observed 2 live flies over poke bowl station at front area. Observed 3 live flies on ceiling at poke bowl and sushi station. Observed 3 live flies on clean sanitized pans located at dish area next to dry storage area and 3 compartment sink. Observed 1 live fly on hand washing sink at dish area. Observed 1 live fly on cutting board while in use for making poke bowl at poke station at front counter.
12A-02-4    High Priority - Observed Server handled bussed soiled dishes or utensils from tables and then returned to making beverages , served food, without washing hands. Operator had employees wash hands. **Corrected On-Site**
08A-02-6    High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed eggs stored over cooked broth in reach in cooler at cook line. Operator removed and stored correctly **Corrected On-Site**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken cooked from 11 started cooling point 135 at 12 pm per operator not cooled to 70°F within 2 hours. 84-55F) Temperature taken at 3:30pm
31B-02-4    Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink at sushi station. Operator placed paper at hand washing sink **Corrected On-Site**
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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 ©2023 Department of Business and Professional Regulation - 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.